Ingredients

• 3 cups leftover shredded chicken
• 4 Roma tomatoes, halved
• 1/2 large white onion, thinly sliced
• 2 cloves garlic
• 2-3 chipotle peppers in adobo sauce (plus 1 tbsp of the adobo sauce)
• 1/2 cup chicken broth
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cumin
• 1 tbsp olive oil
• Salt and black pepper to taste
• Optional for serving: Tostadas, diced avocado, crumbled cotija cheese, fresh cilantro, sour cream

Instructions

1. In a blender, combine the Roma tomatoes, garlic, chipotle peppers, adobo sauce, chicken broth, oregano, cumin, and a pinch of salt. Blend until completely smooth.
2. Heat olive oil in a large skillet over medium heat. Add the thinly sliced onions and sauté until they are soft, golden, and slightly caramelized (about 6-8 minutes).
3. Pour the blended tomato-chipotle sauce into the skillet with the onions. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld and the sauce thicken slightly.
4. Fold your leftover shredded chicken into the sauce. Reduce the heat to low and simmer for another 5-10 minutes, allowing the chicken to soak up all those incredible smoky flavors and heat through.
5. Taste for seasoning and add more salt or pepper if needed. Serve hot on crispy tostadas or in warm tortillas, topped with avocado, cotija cheese, and fresh cilantro.