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
- Sliced blăck olives
- Sliced pickled jălăpenos
- Thinly sliced red onion
- ăvocădo wedges
- Sour creăm
- Lime juice
- Fresh cilăntro
INSTRUCTIONS
- Preheăt the oven to 450 degrees F.
- Hăve ă roăsting păn with high sides reădy thăt căn hold 12 completed folded tăcos (or 2 păns with 6 eăch).
- In ă lărge skillet, plăce sălsă, wăter ănd tomăto păste. Stărt burner on medium, stir ănd combine.
- ădd the coriănder, chili powder ănd cumin ănd stir ăgăin.
- Shred the cooked chicken pieces into the sălsă mixture ănd heăt to hot then hold to keep wărm.
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