The things you can do with a can of chipotles in adobo is endless! I love how easy this recipe is with the help of a rotisserie chicken. Serve with rice or make your own tacos! If you prefer less spice, just cut out a few of the chipotle chilies.
What you will need
1 Tbsp Olive Oil
1 Sweet Onion or Regular Onion
2 Cloves Garlic
7 oz canned Chipotles
1/2 Tbsp Mexican Oregano
14.5 oz can Fire-Roasted Tomato or Canned Tomato
1 Rotisserie Chicken
Salt, to taste
12 Tortillas, optional
1 Avocado, optional
1 Lime, optional
Cotija Cheese, optional(Nutritional facts 206 calories, 6.67 g fat, 29.72 g carbohydrates, 7.35 g protein, 7 mg cholesterol, 794 mg sodium)
How to cook
Smash, peel, and roughly chop garlic.
Slice off the ends of the onion, cut in half, and peel. Slice the onion into half moons and cut those in half.
Pull the oregano leaves off of the stem.
Add olive oil to a skillet over medium-high heat. Add the onion and saute for a few minutes until translucent and lightly browned.
Add the fresh oregano to the pan with the onion.
Add the canned fire roasted tomatoes and the chipotle chilis to the pan. Wash out the can with about a 1/2 cup of water and add that as well.
Heat the sauce over the stove for a few minutes.
Add the chipotle sauce to a blender or food processor and blend until smooth.
Pull the chicken from the whole rotisserie chicken and pull apart into shreds.
Pour the sauce back over the chicken.
Season to taste with salt.
Top with avocado, lime, and cotija cheese if you like, and serve with tortillas!