Name: Red Chile Chicken
Yield: 4 servings
Ingredients: 2 Tbsp. extra-virgin olive oil; ½ medium red onion, chopped; 2 garlic cloves, chopped; 1 Tbsp. achiote paste or tomato paste; 8 ancho chiles, stemmed, seeded; 1 chipotle chile in adobo, chopped (or 1 Tbsp. adobo sauce to keep things mild); 3 cups low-sodium chicken stock; 1 tsp. ground cumin; 2 tsp. kosher salt, plus more; 1 rotisserie chicken, meat pulled from bones and shredded

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Photo by Chelsie Craig, Food Styling by Kate Buckens

This spicy-sweet chicken, originally developed for our Chile-Chicken Nachos, transforms a rotisserie bird into a versatile filling for enchiladas, tacos, burritos, and more.

Recipe notes