Our store DID have rotisserie chickens ready, though! So I brought one of those home and pulled all the meat off and stuck that in the fridge. When dinnertime came, I just took out a non-stick skillet, added a tiny bit of olive oil, a lot of salsa and lime juice (and some water, when it started drying out), and some taco seasoning. I just simmered this mixture, stirring often, until the chicken was warmed through. Then we ate the chicken on whole wheat tortillas with lettuce, cheese, avocado, and sour cream. I enjoyed these very much! And if you want, go ahead and make chicken stock with the leftover CARCASS (I hate that word! Ha ha!) of your spent rotisserie chicken.
Make these for Cinco de Mayo tomorrow! ;)
Super Easy Chicken Taco Meat
by What a Dish!
1/2 or 1 whole rotisserie chicken, meat shredded
1 teaspoon olive oil
salsa, to taste (1/4-1/2 cup, or more)
1 tablespoon (or more) taco seasoning
juice of 1/2 lime
1. In a large, non-stick skillet, warm the oil. Add the chicken and then the salsa, taco seasoning, and fresh lime juice. Stire frequently with a rubber spatula until the mixture is warmed through. Serve on tortillas with lettuce, tomato, avocado, cheese, and sour cream, if desired.
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