Chipotle Chicken Tacos

I didn't get a picture of these but we really enjoyed them so I wanted to make sure I posted the recipe so I don't forget about it!  These do have a little kick, but with a generous helping of avocado and sour cream they were just right.  Actually, I realize now that the recipe calls for 2 teaspoons and I used almost 2 Tablespoons of chiles!  Oops.  I found this recipe here.  Yum!

Chipotle Chicken Tacos

• 3 tablespoons butter
• 4 garlic cloves, minced
• 2 teaspoons minced canned chipotle chiles in adobo sauce (you can find these in the Mexican Foods aisle at most grocery stores)
• 1/2 cup orange juice
• 1 tablespoon Worcestershire sauce
• 3/4 cup chopped fresh cilantro
• 4 boneless, skinless chicken breasts (about 2 pounds) - I used 6 half breasts and it was about the perfect amount for the sauce.
• 1 teaspoon yellow mustard
• Salt and pepper
• 12 (6-inch) flour tortillas (I used Costco uncooked tortillas.)

1. Melt the butter in a large nonstick skillet over medium heat. Add the garlic and chipotle and cook until fragrant, about 30 seconds. Stir in the orange juice, Worcestershire sauce and 1/2 cup chopped cilantro and bring the mixture to a boil. Add the chicken and simmer, covered, over medium-low heat for 12-13 minutes, flipping the chicken halfway through cooking. When the chicken is done cooking, transfer to a plate and tent with foil.
2. Increase the heat to medium-high and cook the mixture left in the skillet until the liquid is reduced to about 1/4 cup, about 5 minutes. Off the heat, whisk in the yellow mustard. Using 2 forks, shred the chicken into bite-sized pieces and return to the skillet. Add the remaining cilantro to the skillet and toss until well combined. Season with salt and pepper. Serve warm with tortillas topped with lettuce, cheese, tomato, sour cream and avocado.