Easy Chicken Tacos

Boy, if we ever needed Rotisserie Chicken Wednesday it's this week. What a lot of stuff is going on. Last night, we took our photo for the Christmas card. Yes, last night. Sounds late, I know, but with the online digital photo places we had the photo taken and a card designed in about 2 hours. They'll probably arrive by Monday and then we can start addressing. Not so bad, really.

I am thinking of writing one of those awful Christmas letters this year. Not because I have so much stuff to brag about but because 25 years of writing/typing/etc. on a computer has totally ruined my handwriting. It's nearly illegible now. Especially after about 10 cards.

Anyway, make these quick tacos from Real Simple magazine tonight. Refried beans or Spanish rice to go with. Even slices of fresh fruit.

Do I hear the dinner bell?

Chicken Tacos

1 store-bought rotisserie chicken
2 cups store-bought red or green salsa
8 taco shells
1 cup (4 ounces) grated Cheddar or Monterey Jack cheese
8 sprigs fresh cilantro (optional)
1/2 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.

Tip: You can use soft corn or flour tortillas instead of crisp taco shells, or leftover roast beef or pork in place of chicken.

Yield:  Makes 4 servings

CALORIES 663.04 (52% from fat); FAT 38.64g (sat 14.34g); PROTEIN 50.59mg; CHOLESTEROL 158.39mg; CALCIUM 340.15mg; SODIUM 1180.98mg; FIBER 7.43g; CARBOHYDRATE 30.58g; IRON 3.32mg

Comments

[Kate Gladstone]

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[Joe]

Hey Love the blog. If you have a chance come by and take a look at my tacos on my blog and give me your feedback. I really enjoy your blog!

Thanks!

Joe