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
Cook Time
Shredded Chicken with Chipotle and Avocado for tacos, enchiladas, burritos, sopes, chalupas and more
Total time: 15 minutes
  • 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
  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.