Description
Adapted from the Wellness Kitchen
Ingredients
Scale
- 3 boneless, skinless chicken breasts, cut in half
- 1 yellow or white onion, finely chopped, divided
- 2 garlic cloves, minced
- 3 tomatoes, halved
- 2 teaspoons olive oil
- 1/2 (7 ounce) can chipotle peppers in adobo sauce
- 16 mini 3″ corn tortillas
- Organic canola or olive oil cooking spray
- Shredded lettuce, Cotija cheese, guacamole, or pico de gallo for topping.
Instructions
- Preheat oven to 350 degrees F.
- In a large pot, add chicken, half of the chopped onion, garlic, and enough water to cover the chicken. Bring to a boil, then reduce to simmer and cover with a lid.
- Simmer chicken for about 20 – 25 minutes, until chicken is no longer pink and can be easily shredded with a fork. Remove chicken (save the poaching water), cool slightly, and shred the meat. Set aside.
- Add the tomatoes to the pan with the poaching liquid, and bring to a boil. Cook until the skins start to burst, approximately 10 minutes. Remove and set aside.
- In a large sauté pan over medium heat, add olive oil and the remaining onion; sauté until translucent. Set aside.
- In a food processor or blender, add the poached tomatoes and chipotle peppers. Puree until smooth. Add pureed mixture to the pan with the sautéed onions. Add the shredded chicken; heat through.
- Spray a baking sheet with cooking spray, and place the tortillas. Bake for 8 to 10 minutes or until tortillas are crisp. Remove from oven and set aside.
- To serve, spoon chicken on each tortilla and top with your favorite toppings.
- Enjoy!
Notes
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