What's for dinner?

Yes, it yet another Mexican dish. 5 out of 7 dinners at our house are going to no doubt going to be Mexican dishes. This recipe just might top them all though...and I have David to thank. Er, well, Mens Journal really. And as always, it is cheap, easy and delicious!
Warning: This is SPICY so if you can't take a little heat, this dish is not for you!

Tacos Recalentados (Makes 8)
1 Small Onion, sliced
1 Garlic Clove, chopped
2 tbsp Olive Oil
2 cups shredded roasted chicken (or if you are real cheap like me, 2 cans of can chicken)
Kosher salt
1 Bay Leaf
13oz can of diced tomatoes
1 tbsp of roasted chipotle, chopped (from a can)
Flour Tortillas
Shredded Cheese
Sliced Avocado- this is KEY

Saute onion and garlic with olive oil over medium heat for about 5 minutes. Add chicken and cook for 2 minutes. Add salt, bay leaf, tomatoes and chipotle. Simmer for 5 minutes. Warm up tortillas, fill with chicken mixture, add cheese and avocado. Serve with Roasted Tomato Chipotle Salsa.

Roasted Tomato Chipotle Salsa
2 plum tomatoes, quartered
1 tbsp onion, chopped
1 garlic clove
1 serrano chili, seeded
2 tbsp olive oil
Kosher salt
Pepper
1/2 cup cilantro
1 tbsp chipotle (from a can)
1 tbsp sherry vinegar

Heat oven to 350 and toss tomatoes, onion, garlic and chili in roasting pan with olive oil, salt and pepper. Cover with aluminum foil and roast for 30 minutes. In the food processor pulse the roasted tomatoes mixture with the remaining ingredients.

Enjoy!