INGREDIENTS
•
3 cups shredded chicken (I used one large boneless chicken breast)
•
1-2 chipotle peppers in adobo sauce, minced
•
3 cups shredded cheese, such as Monterey jack, cheddar or a combination of your favorite cheese
•
12 7-inch flour tortillas (you can use corn tortillas if you prefer)
•
2-3 cups canola oil for frying (optional) or 1 tablespoon canola oil to brush the tortillas with if baking
•
Creamy Avocado Salsa Verde (recipe here)
•
Pico de Gallo (recipe here)
•
Shredded lettuce
•
Shredded cotija cheese
•
Mexican crema or sour cream