Shredded Chicken With Chipotle And Avocado

Shredded Chicken With Chipotle And Avocado
5 from 3 ratings
This quick and easy recipe was inspired by my travels to Oaxaca. Rotisserie or other precooked chicken makes fast work of this versatile filling, which gets a big flavor boost from chipotle in adobo. I dreamed this up to go with chalupas and sopes, but it would be wonderful in tacos, burritos, enchiladas and more.
Prep Time
12
minutes
Cook Time
3
minutes
Servings
4
servings
Shredded Chicken with Chipotle and Avocado for tacos, enchiladas, burritos, sopes, chalupas and more
Total time: 15 minutes
Ingredients
  • 3 cup shredded cooked chicken
  • 1/2 of a 14-ounce can diced fire-roasted tomatoes with can juices
  • 2 tablespoon ketchup
  • 2 green onions, thinly sliced
  • 2 to 3 teaspoon pureed chipotle in adobo
  • 1/2 teaspoon salt
  • 3 tablespoon chopped fresh cilantro
  • 1 small avocado, pitted and chopped
Directions
  1. In a medium, microwave-safe bowl, mix together 3 cups shredded chicken, ½ can fire-roasted tomatoes, 2 tablespoons ketchup, 2 sliced green onions and 2 to 3 teaspoons chipotle. Microwave on high (100 percent power) until warm, 2 to 3 minutes.Step 2: Stir in ½ teaspoon salt, 3 tablespoons chopped cilantro and avocado. Use warm or at room temperature to fill chalupas, sopes or warm tortillas for tacos.