Stewed tomatoes serve as the base for a quick adobo-style sauce, and leftover rotisserie chicken cuts the cooking time way back. Add some black beans, jalapenos, and sour cream and you're eating excelente.
1. In a blender or food processor, combine the cilantro stems, tomatoes, and jalapeƱo puree. Transfer the mixture to a medium saucepan and bring to a boil over medium-high heat. Cook, stirring occasionally, until the sauce is thickened and reduced by half, 8 to 10 minutes.
2. Remove the sauce from the heat and stir in the chicken. Season with salt and black pepper to taste. Heat the beans in a small skillet over medium heat, stirring and smashing the beans with the back of a large spoon, until they're slightly thickened, 3 to 4 minutes. Season the beans with salt and pepper.
3. Heat the tortillas in a dry skillet until warm and pliable. Assemble the tacos with the adobo chicken, beans, sour cream, and cilantro leaves.
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Serving Size: 1 Serving (1008g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1647 | ||
Calories from Fat: 471 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.3g | 70 % | |
Saturated Fat 20.5g | 103 % | |
Monounsaturated Fat 15.7g | ||
Polyunsanturated Fat 11.6g | ||
Cholesterol 100.9mg | 31 % | |
Sodium 2454.9mg | 85 % | |
Potassium 2339.7mg | 62 % | |
Total Carbohydrate 254.9g | 75 % | |
Dietary Fiber 42.9g | 172 % | |
Sugars, other 212g | ||
Protein 54.5g | 78 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1647
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