Smoky Rotel Chicken Tacos

Cheat day and Taco Tuesday! Smoky Rotel Chicken Tacos, creamy Refried Beans and Cantina Salsa Rice. I go whole hog on my cheat days. I made sure to make enough chicken for tomorrow’s Cinco de Mayo Enchiladas and some to munch on as a little late night snack.  

  • Chicken:
    • 2 large Chicken Breasts
    • 1 can Spicy Rotel
    • 1 can Green Chiles
    • 2 cloves Garlic; minced
    • 1 teaspoon Ancho Chile Powder
    • 1/2 cup Bell Peppers; chopped
    • Salt to taste
  • Tacos:
    • 6 Blue Corn Tortillas
    • 1 cup Pico de Gallo
    • 1/2 cup White Onion; chopped
    • 1/2 cup Cotija Cheese
    • 1/4 cup Cilantro; chopped

  1. Heat a dutch oven over medium-high heat and add the chicken ingredients. Once the mixture starts to bubble, cover and reduce heat to medium-low. Simmer for 1 hour, stirring occasionally.
  2. Add a damp paper towel to a tortilla warmer and heat a skillet or griddle over medium heat. Sear the tacos until pliable and place in a tortilla warmer, covering with the damp paper towel until all the tortillas are ready. 
  3. Shred the chicken and add it and your desired toppings to the tortillas.
  4. Enjoy!

Looking for a side dish? Try one of these recipes!

Copycat Mexican Restaurant Refried Beans Recipe by Ash's In The Kitchen
Cantina Style Mexican Salsa Rice Recipe by Ash's In The Kitchen
Home Fried Tortilla Chips Recipe by Ash's In The Kitchen

Published by ashsinthekitchen

Home cook, gardener and lover of life!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: