Best Chipotle Chicken Tacos You've Ever Had

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Serving Size: 4 people | Prep Time: 6 minutes | Cook Time: 18minutes | Total Time: 24minutes

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INGREDIENTS:

- 1 tsp. olive oil - ¼ cup chicken stock - 1 cup finely chopped onion - 3 cups of shredded chicken breast

- 2 cloves of minced garlic - 2 tablespoons of adobo sauce

- 1/2 teaspoon ground cumin - ¼ teaspoon crushed red pepper flakes

- 1 tablespoons fresh oregano - Sour cream

- 1 chipotle pepper canned in adobo - 1 ripe avocado

sauce (I prefer Goya brand) - Queso fresco

- 1 cup chopped tomatoes - 1 lime

(Or you can use one can of Rotel) - 1 pack of fresh flour or corn tortillas

- salt and pepper to taste

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DIRECTIONS:

1. In a large pan, heat your oil over medium heat.

2. Add onion and garlic; sauté until onion becomes translucent.

3.Add oregano, cumin, crushed red pepper flakes and chipotle pepper; cook for about a minute.

4. Add tomato (or can of Rotel), chicken stock, and adobo sauce from your can of chipotle peppers.

let this mixture simmer for about 7 minutes.

5. Take half of the mixture and mix it in your blender until it becomes smooth, then add this back to your pot.

5. Add your shredded chicken and salt; cook 1 minute. Divide mixture among tortillas.

6. I like to have all the toppings prepared in small individual bowls so everyone can pick what extras they like; avocado, sour cream, queso fresco, lime and in our house I even chop up a few more chipotle peppers in adobo sauce for some of the spice fans to top it off with.