Chicken Tacos with Chipotle Crema

In a small bowl, combine chili powder, garlic powder, onion powder, dried oregano, ancho chili powder, and salt.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the diced chicken and the spice mixture.

Sauté until the chicken is cooked through and browned. Set aside.

Preheat your oven to 400°F (200°C).

Arrange the tortillas on a large baking sheet. Drizzle with the remaining 2 tablespoons of olive oil and use a brush to coat both sides.

Spoon the cooked chicken onto one half of each tortilla, then top with about 1 cup of the shredded cheese.

Fold the tortillas over the filling and press firmly to close.

Sprinkle the remaining 1/2 cup of cheese over the top of the tacos.

Bake for about 15 minutes, or until the tortillas are golden and the cheese is melted and bubbly.

While the tacos are baking, prepare the chipotle crema. In a small food processor or blender, combine the sour cream (or Greek yogurt), chipotle pepper, adobo sauce, lime juice, and a pinch of salt.

Blend until the mixture is completely smooth and creamy.

Serve the baked tacos warm, drizzled with the chipotle crema and topped with optional pickled red onions and fresh cilantro.