Shredded Chipotle Chicken Tacos



A can of chipotle chilies in adobo (feisty smoked jalapeños in a tangy, earthy tomato sauce) is a pantry staple no kitchen should be without. Case in point: This weeknight-friendly taco dinner made with rotisserie chicken tastes complex, thanks to b…

th minced chipotles and a spoonful of the adobo sauce, but it comes to the table in 45 minutes. The recipe is a Yummly original created by Ericka Sanchez.

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  • 1/2 cup onion
  • 2 1/2 cups cooked chicken (rotisserie or leftover)
  • 3 tablespoons chipotle chilies in adobo sauce (3 Tbsp. is 2 Tbsp. minced chilies plus 1 Tbsp. sauce from canned chipotles in adobo)
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon salt
  • 12 taco shells
  • 1 1/4 cups Mexican shredded 4 cheese blend
  • 4 romaine lettuce leaves (large)
  • 1 tomato (large)
  • 1 lime
  • 1 avocado (large)
  • 1/3 cup cilantro sprigs
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    1. Preheat oven to 400˚F.
    2. Chop onion. Shred chicken with your fingers. Mince chipotles.
    3. Heat olive oil in a large frying pan over medium heat. Add onion and cook, stirring often, until transparent, 4-5 minutes. Add chicken, season with salt, and cook until hot, stirring occasionally, 3-4 minutes. Fold in adobo sauce to distribute evenly. Remove from heat.
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