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

½ cup Bell Peppers; chopped

Salt to taste

Tacos:

6 Blue Corn Tortillas

1 cup Pico de Gallo

½ cup White Onion; chopped

½ cup Cotija Cheese

¼ cup Cilantro; chopped

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.

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. 

Shred the chicken and add it and your desired toppings to the tortillas.

Enjoy!

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

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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