Rating: 5 stars
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
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  • 1 star values: 0

These bold and smoky tacos provide the perfect route to reinventing some leftover chicken. Serve them up with a crisp green salad for a light and refreshing weeknight supper.

Hannah Klinger
Recipe by Cooking Light January 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary test

hands-on:
18 mins
total:
24 mins
Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large skillet over medium heat. Add onion and garlic; sauté 4 minutes. Add oregano, cumin, and chipotle chile; cook 1 minute. Add tomato, stock, and adobo; bring to a simmer. Cook 7 minutes. Place tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening with a kitchen towel (to avoid splatters); blend until smooth. Return sauce to pan over low heat. Add chicken and salt; cook 1 minute. Divide mixture among tortillas. Top evenly with sour cream, cilantro, avocado, and cheese. Serve with lime.

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Nutrition Facts

402 calories; fat 18g; saturated fat 4.6g; mono fat 8.8g; poly fat 2.6g; protein 30g; carbohydrates 33g; fiber 8g; cholesterol 99mg; iron 2mg; sodium 502mg; calcium 131mg; sugars 4g.
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