For 8 oz Serving:
Butter / Coconut Oil - 1/2 tsp
Garlic chopped - 2 cloves
Chipotle in adobo sauce - 2 tbsp for extra spicy / use 1 tbsp for mild
Cumin pd - 1 tsp
Flour - 2 tbsp
Stock - 2 cups
Corn Tortillas - 10 nos
Rotisserie chicken Meat - 17 oz
Brown Sugar(optional) - 1 tsp
Lemon juice - 1/2 lemon
Mozzarella Provolone cheese shredded - 1/2 cup
1.In a saucepan add oil/butter ,once its hot ad chopped garlic and saute a min.
3.Now add flour and roast it a min for the raw smell to go,then use a whisk while adding stock little by little to reduce any lumps.Stir the entire stock to the smooth mixture and let it come to boil and thickens.Add salt as needed for seasoning.If you feel the sauce it extra spicy add a tsp of brown sugar but its optional.Switch off the flame and add a squeeze of lemon juice to blend the taste.
Serve it on a plate with some MangoPeachSalsa on the side.