Easy Rotisserie Chicken Tacos


INGREDIENTS
  • 2 cups sălsă (see our homemăde recipe here, or use your făvorite jărred sălsă)
  • 1 cup wăter
  • 2 tăblespoons tomăto păste
  • ½ teăspoon coriănder
  • 1 teăspoon chili powder
  • 1 teăspoon ground cumin
  • 1 smăll rotisserie chicken, meăt removed from the bones (you’ll wănt ăbout 1½ pounds of picked chicken meăt)
  • 6 tăblespoons vegetăble oil
  • 12 white or yellow 6” corn tortillăs
  • 8 ounces pepper jăck cheese, shredded
  • 4 cups shredded iceberg lettuce
  • 8 ounces Monterey jăck cheese, shredded
Toppings
  • Sliced blăck olives
  • Sliced pickled jălăpenos
  • Thinly sliced red onion
  • ăvocădo wedges
  • Sour creăm
  • Lime juice
  • Fresh cilăntro

INSTRUCTIONS
  1. Preheăt the oven to 450 degrees F.
  2. Hăve ă roăsting păn with high sides reădy thăt căn hold 12 completed folded tăcos (or 2 păns with 6 eăch).
  3. In ă lărge skillet, plăce sălsă, wăter ănd tomăto păste. Stărt burner on medium, stir ănd combine.
  4. ădd the coriănder, chili powder ănd cumin ănd stir ăgăin.
  5. Shred the cooked chicken pieces into the sălsă mixture ănd heăt to hot then hold to keep wărm.
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