Jaime  Nov 29 2005 - 6:51pm  Entree   

Servings:
the recipe says 4, but we got 6 meals out of it
Preparation Time:
0.5 hours
Ingredients

• 1 store-bought rotisserie chicken
• 2+ cups of red or green salsa
• 1 box taco shells (12 or more shells)
• 1 cup (4 oz) grated cheddar or monterey jack cheese
• cilantro (optional)
• sour cream
• 1 avocado, chopped
• 1 lime, quartered

Cooking Instructions
Remove meat from the chicken and shread. I also discard chicken skin. Heat 2c. salsa in a skillet over medium heat. Add the chicken and heat till warmed through. Fill the taco shells (cooked according to package instructions) with the chicken mixture and top with cheese and cilantro. Serve with extra salsa, sour cream, avocado, and lime wedges on the side.
Source:
Real Simple Magazine
Notes
The lime is the key... don't omit the lime!! You can use soft corn tortillas instead of crisp taco shells, or leftover roast beef or pork in place of chicken. I'm thinking it would be great for leftover holiday turkey too. I ran out of taco shells and used the leftover chicken mixture on tortilla chips for chicken nachos the next day.