Monday, May 17, 2010

Chicken Tacos

1 store-bought rotisserie chicken
2 cups store-bought red or green salsa (The BEST is Old El Paso medium.)

Add ins: beans (black, pinto or soy), green chilies, shredded carrot sautéed, onion sautéed

8 taco shells
1 cup grated Cheddar or Monterrey Jack cheese
8 sprigs fresh cilantro (optional)
½ cup sour cream
1 avocado, chopped
1 lime, quartered

Remove the meat from the chicken and shred. Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through. Fill the taco shells with the chicken mixture and top with the cheese and cilantro (if using). Serve with the sour cream, avocado, and lime wedges on the side.

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