Smoky Rotel Chicken Tacos – Ash's In The Kitchen

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

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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.

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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. 

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

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Enjoy!

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

Restaurant Style Cantina Salsa Rice Weeknight Refried Beans Home Fried Tortilla Chips Elote Street Corn Casserole Jalapeno Popper Scalloped Potatoes Baked Bacon Wrapped Jalapeño Poppers