1cupSour Cream(or Mayo if you want to be dairy-free)
3-4Chipotle Peppers in Adobe Saucediced
1Limejuiced
Instructions
Heat large skillet over medium-high heat. Add oil to pan then chicken, onion, poblano chilies, and sweet potatoes. Season with salt, pepper, cumin, and garlic powder. Cook, stirring occasionally, until the chicken is no longer pink and the vegetables are soft and caramelized, about 12-15 minutes. Season more to taste.
Heat frying pan over medium heat. Cook uncooked corn tortillas according to package instructions. Top with cheese and heat until melted. Repeat. Cover with foil to keep warm.
In small bowl, mix together sour cream or mayo, chipotle peppers, and lime juice or blend together in blender.
Top each tortilla with chicken poblano sweet potato mixture. Drizzle with chipotle cream. Optional: can top with pico de gallo.