1 onion, sliced
2 cloves garlic, chopped
3 cups shredded cooked chicken
1 teaspoon olive oil
2 cans 14.5 oz each diced tomatoes with chiles
1 chipotle chile in adobo sauce, chopped, plus 1 teaspoon adobo
12 corn tortillas
In skillet, cook onion in oil 10 minutes. Add tomatoes, garlic, chipotle and adobo, cook 10 minutes. Heat chicken in sauce, season.
Serve with tortillas, avocado and limes.
Makes 12 tacos.
Lodge Logic 10-1/4-Inch Pre-Seasoned Skillet