Ingredients
- 1 tablespoon oil (vegetable oil, and more as needed)
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 chipotle peppers, seeded and minced
- 1 teaspoon ground cumin
- 1 teaspoon Adobo seasoning (or a bit of the sauce from the chipotle pepper can)
- 1/4 cup cilantro, chopped
- 2 cups cooked chicken, shredded
- 1 1/2 cups cheese, shredded (I use whatever I have; I've tried pepper jack, cheddar, and chihuahua and all were great)
- 12 (6 inch) corn tortillas
How to Make
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Step 1: Preheat oven to 425F.
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Step 2: Heat one tablespoon oil over medium heat in a skillet. Add onion and cook until starting to soften and turn translucent, 3 to 5 minutes. Add garlic, chipotle pepper, cumin and seasoning. Stir to combine and cook 3 minutes. Remove from heat and stir in cilantro and chicken. Finally, stir in the cheese. Set aside.
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Step 3: Heat up tortillas in the microwave for 30-60 seconds so they are more pliable. At this point I also like to divide the chicken mixture into 12 equal-sized "piles," which makes constructing the tortillas go much quicker. Also, get a baking sheet or pan ready by brushing it with a generous amount of oil.
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Step 4: Lay tortilla on a work surface and spread chicken mixture over bottom third; roll up into a tube shape. Place seam side down on the baking sheet. Repeat with remaining tortillas. Brush tortillas with oil and bake until crisp and lightly browned, 15-18 minutes.
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Step 5: Serve immediately. You can eat those by hand, but I like to top them with yummy stuff like chunky guacamole, pico de gallo, sour cream and hot sauce and then eat them with a fork and knife.
We hope you enjoy this recipe!
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