Ingredients:

  • 1 (2-3 lb) Rotisserie Chicken, shredded
  • 1 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tbsp chipotle peppers in adobo sauce, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp smoked paprika
  • 1/4 cup chicken broth
  • 1 tbsp lime juice
  • Salt and freshly ground black pepper to taste
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 12 small corn or flour tortillas
  • Optional toppings: shredded lettuce, diced tomatoes, avocado, pickled onions, crumbled queso fresco

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Add garlic, chipotle peppers, cumin, and smoked paprika; cook for 1 minute until fragrant.
  2. Add the shredded rotisserie chicken, chicken broth, and lime juice to the skillet. Season with salt and pepper. Simmer for 5 minutes, stirring occasionally, until heated through and the sauce has thickened slightly.
  3. While the chicken is simmering, combine sour cream, mayonnaise, cilantro, lime juice, garlic powder, salt, and pepper in a small bowl. Stir until well combined.
  4. Warm tortillas according to package directions (or in a dry skillet over medium heat).
  5. Fill each tortilla with the chipotle chicken. Top with cilantro-lime crema and desired toppings. Serve immediately.