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From My Kitchen: Chicken Soft Tacos

Virtually no prep required. Start with a grocery-store rotisserie chicken, and buy as many pre-prepped ingredients as you can find. Most stores have bags of shredded lettuce, and some carry pre-diced tomatoes, onions, and peppers, which makes this recipe easy to pull together. Place everything in bowls on the table, and let everyone build their own tacos. Pick and choose which ingredients appeal to you: the tacos could be as simple as chicken and lettuce in tortillas, or you could serve all the ingredients listed for taco-palooza. The amounts can be adjusted upwards or downwards, depending on how many servings you need.

Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 4-6 servings


1 rotisserie chicken, from the grocery store
Package of 10 flour or corn tortillas, taco-sized
15 oz. can chili beans, pinto beans, or black beans (seasoned, if available)
12 oz. bag shredded cheese (Mexican, cheddar, jack, etc.)
6 oz. bag shredded lettuce, or chopped salad greens
2 tomatoes, diced
1 red, orange, or yellow bell pepper, diced
1 small yellow or red onion, diced
(Or, if available at your grocery store, buy mixed tomatoes, onions, and bell peppers already pre-diced)
1 avocado, diced
sour cream, guacamole, fresh salsa, sliced black olives, cilantro leaves

Remove skin from chicken and discard. Pull meat off bones and shred into bite-sized pieces; set aside in a microwavable bowl. When ready to serve, reheat briefly to get chicken piping hot.

Heat beans in microwave or saucepan until hot.

Wrap tortillas in a damp paper towel and microwave about 1 minute, or until hot.

Place ingredients in bowls and let everyone assemble their own tacos.

 

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©2005 Colleen Flippo. All rights reserved. Contact the author.