This can also be made as a chicken taco salad. Simply line a plate with shredded lettuce. Top with chicken mixture, taco shells broken into pieces and the toppings of your choice. This is also a great recipe to use up left-over chicken!
1 rotisserie chicken or 3-4 chicken breasts, cooked
1-2 tsp. vegetable or canola oil
1/2 medium onion, diced
1 clove garlic, minced
1 cup tomato sauce
1/2 cup water
1/2 cup of your favourite salsa
1 Tbsp. chili powder
1/2 tsp. cumin
1/2 tsp. salt or seasoned salt
Hot sauce (tabasco etc), to taste or a pinch of cayenne pepper
Topping Suggestions:
Shredded iceburg lettuce
Chopped tomatoes
Shredded cheddar cheese
Diced jalapeno pepper
Sour cream
Salsa and/or taco sauce
Guacamole
Remove the chicken breast meat from the rotisserie chicken (or pre-cook chicken breasts, if using). Break into shreds and set aside.
Heat the oil in a frying pan over medium heat. Add the onion and cook, stirring, until softened (about 2-3 minutes). Add the garlic and cook an additional minute. Add the tomato sauce, water, salsa and spices. Cook, stirring, about 5 minutes. (You can add a splash more water if it seems too dry). Add hot sauce or cayenne pepper, to taste.
Meanwhile, heat taco shells per the package directions and prepare the toppings. Fill taco shells or tortillas with hot chicken mixture and top with your favourite toppings.
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 - 5 servings
Adapted from this Tasty Kitchen recipe
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