Recipe thuRsday: Chicken Adobado Tacos

I'm a little late in posting this week, but I still have yumminess for you!  And next week is going to be a perfect recipe for you to try with all of this cold weather!

This week's recipe is a quickie but a goodie.  I honestly can't remember where I pulled this recipe, but it was in some magazine or book at someone's house, I want to say either my grandmother's or my mother in law's.  Regardless of where it came from, it sure is tasty and it was way faster than I thought!  This is the perfect meal for those nights when you want to feel like you're eating gourmet food but don't have a lot of time or energy.

Chicken Adobado Tacos
1 TBSP oil (veggie or olive, I used EVOO)
1 - 4 oz can of chopped green chiles
1/2 a medium onion, diced finely
1 tsp garlic powder
1 - 14.5 oz can diced tomatoes
1/2 cup water
1 packet of taco seasoning
3 cups of shredded rotisserie chicken

1.  Heat the oil in a good size skillet over medium heat.  Add the green chiles, onion, and garlic powder and cook for a couple of minutes until the onions begin to soften.  Make sure to push the food around in the pan a bit.
2.  Stir in the tomatoes (with their juice), water and taco seasoning and mix to combine.
3.  Add the chicken and coat thoroughly.  Allow to cook over low heat for about ten minutes to heat through and reduce the liquid a bit.

4.  Roll up small spoonfuls of the chicken into fresh flour tortillas and top off your tacos with guacamole, cheese, and sour cream.  Enjoy!

TIPS:  I used fire roasted tomatoes for a really nice smokey flavor.  The sauce will be somewhat thick before you add the chicken; that's ok.  To make this even faster, purchase your rotisserie chicken on a weekend and shred it then.  That way when you make this in the middle of the week, it really will take only about 15 minutes.  To maximize your time even further, remember heat up your tortillas and prep your toppings while the chicken is cooking.   Fresh tortillas are the best with any taco, but the regular store bought ones will be fine so long as you warm them up.  Some parts of the country don't have a tortilleria  in their local grocery store!  These also freeze well; just make sure to wrap them up nice and tight in a freezer bag.  They're also very tasty leftovers!

Bon apetit,
Kelly