Simple is delicious!
If you are using a rotisserie chicken instead of poaching boneless, skinless chicken breasts, pulling the chicken off of the bone takes a bit less time than cooking, cooling then shredding the chicken so adjust times accordingly. Try ancho chili powder or regular chili powder in place of chipotle chili powder if you like.
Makes: 4 servings
Prep Time: 25 minutes, (15 minutes active time)
Total Time: 35 minutes
2 boneless, skinless chicken breasts or 1 rotisserie chicken
12 taco shells or soft, 6 inch corn tortillas
2 cups mild picante sauce or tomato salsa, of choice
1/2 cup minced fresh cilantro
3 Tablespoons fresh lime juice from 2 lime
3/4 teaspoon chipotle chili powder
3/4 cup sour cream
1 cup shredded cheddar cheese or Mexican cheese blend
1 cup shredded iceberg lettuce or green cabbage
1. Prep Chicken: If using boneless skinless chicken breast bring 4 cups water and 2 teaspoons kosher salt to a boil in a medium saucepan. When water comes to a boil, add the chicken pieces and reduce heat to low. Simmer chicken (DO NOT BOIL) until cooked through, about 20 minutes or until chicken reaches an internal temperature of 165 degrees when checked with an instant read thermometer. Transfer chicken to a plate to cool. Shred chicken into bite size pieces. If using rotisserie chicken, shred chicken meat into bite sized pieces and discard skin and bones.
2. Heat Tortillas: If using hard taco shells, adjust oven rack to middle position and heat oven to 325. Arrange 12 taco shells on a rimmed baking sheet in an even layer and bake until heated through, about 5 minutes. For soft corn tortillas, either wrap the stack of 12 tortillas in paper towels and microwave on high power for 2 minutes or until tortillas are heated and steaming or heat soft corn tortillas on a hot griddle by flipping several times until heated through and spotty brown. Cover and keep warm.
3. Make Taco Filling: In a large 12 inch non-stick skillet over medium heat, add the shredded cooked chicken and picante sauce and cook, stirring occasionally, until the chicken is heated through and the sauce is thickened. Off heat, add 1/4 cup minced cilantro, 1 Tablespoon lime juice and the chili powder and stir together.
4. Make Sauce: In a small mixing bowl, add the sour cream, remaining lime juice and 2 Tablespoons cilantro and stir together until well combined.
5. Finish & Serve: Divide chicken mixture among taco shells or tortillas. Top each with a drizzle of the sauce, cheese, lettuce and cilantro. Enjoy!
