Chicken Tacos with Southwest Cream Sauce

I love simple food, and these tacos certainly are an easy and quick way to make a second meal from my leftover Rotisserie Chicken that I get at Costco ($4.99). Hope you guys enjoy my tacos!

The Goods:

2 Limes

2 Cups Leftover Chicken, Diced (Try to mix up some white and dark meat!)

Shredded Romaine Lettuce Heart

1 Yellow Onion

2 stalks fresh Cilantro

2 Cloves Garlic

1/2 Cup Sour Cream 

1 Cup Chicken Stock (I usually just use Bouillon to make it)

Powdered Cumin

Powdered Cayenne Chili

Pam

2 Whole Wheat Flour Tortillas

The Chicken

1. Dice into small cubes or pull apart with forks. 
2. Heat up the chicken in a pot. Salt and pepper to taste
3. That's about it. Duh. 

The SAUCE:

1. Halve the onion and set one of the halves aside. Using a Magic Bullet/Blender/Food processor, blend half of the onion, 1 clove of garlic, the sour cream, 1 tsp Cumin, and 1 tsp Chili powder. Squeeze the juice of half a lime in the mixture and blend until fine.
2. Bring the chicken stock to boil and add in the above mixture. Keep at a slow simmer until the sauce is thickened. 
3. Set aside in a warm area (I often let things just sit in the Microwave to conserve heat due to the limited space in my kitchen), or leave on the back burner on a very low heat, occasionally stirring.

The Sort of Pico

1. Mince the other half of the onion and finely mince 1 clove of garlic
2. Squeeze in the other half of the lime
3. Add in some chopped cilantro, salt, and pepper. Next.

The Gestalt 

1. Warm up the tortillas.
2. Put a handful of chicken on them.
3. Shred some lettuce and put it on.
4. Cover in The SAUCE. 
5. Put a wedge of a lime on the side if you're trying to impress the ladies. 
6. Eat. Impress the ladies. Done.