Cheesy Crispy Rotisserie Chicken Tacos

Instructions

1. 1
   In a skillet over medium heat, warm shredded chicken with broth, chipotle, chili powder, cumin, smoked paprika, and salt for 3 to 4 minutes until hot and juicy.
2. 2
   Stir together sour cream, lime juice, and hot sauce to make a quick crema. Set aside.
3. 3
   Heat a large nonstick or cast iron skillet over medium to medium-high and brush lightly with oil. Warm tortillas so they are pliable.
4. 4
   Sprinkle 1/4 to 1/3 cup shredded cheese onto the hot skillet in a small circle. Let it bubble until the edges are golden and lacy, 60 to 90 seconds.
5. 5
   Press a warm tortilla onto the melted cheese. After 15 to 30 seconds, slide a thin spatula under and flip so the tortilla is down and the crisp cheese faces up.
6. 6
   Add 1/4 to 1/3 cup chicken to one side, fold, and cook 20 to 30 seconds per side until the taco is sealed and lightly crisp. Keep finished tacos warm at 250 F. Repeat with remaining tortillas and cheese.
7. 7
   Top with onion, cilantro, avocado, and crema. Serve with lime wedges and any extra hot sauce or salsa.