Easy Chicken and Salsa Tacos
By America's Test KitchenPublished on October 25, 2012
Time
30 minutes
Yield
Serves 4
Ingredients
12 taco shells 1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)2 cups mild salsa ¼ cup minced fresh cilantro 2 tablespoons lime juice ¾ teaspoon chipotle chile powder ½ cup sour cream 1 cup shredded iceberg lettuce 4 ounces cheddar cheese, shredded (1 cup)
Before You Begin
If you prefer soft tacos, skip the taco shells and wrap a stack of 12 corn tortillas in a clean dish towel. Microwave for 2 minutes to soften. You can use regular chili powder in place of the chipotle chile powder.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Arrange taco shells on rimmed baking sheet and bake until warmed through, about 3 minutes.
- Combine chicken and salsa in large saucepan over medium heat and cook, stirring occasionally, until chicken is hot, about 5 minutes. Off heat, stir in 3 tablespoons cilantro, 1 tablespoon lime juice, and chile powder.
- Combine sour cream, remaining 1 tablespoon cilantro, and remaining 1 tablespoon lime juice in bowl. Divide chicken mixture among taco shells. Top with sour cream mixture, lettuce, and cheddar. Serve.
Time
30 minutesYield
Serves 4Ingredients
12 taco shells
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 cups mild salsa
¼ cup minced fresh cilantro
2 tablespoons lime juice
¾ teaspoon chipotle chile powder
½ cup sour cream
1 cup shredded iceberg lettuce
4 ounces cheddar cheese, shredded (1 cup)
Ingredients
12 taco shells
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 cups mild salsa
¼ cup minced fresh cilantro
2 tablespoons lime juice
¾ teaspoon chipotle chile powder
½ cup sour cream
1 cup shredded iceberg lettuce
4 ounces cheddar cheese, shredded (1 cup)
Ingredients
12 taco shells
1 (2 ½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
2 cups mild salsa
¼ cup minced fresh cilantro
2 tablespoons lime juice
¾ teaspoon chipotle chile powder
½ cup sour cream
1 cup shredded iceberg lettuce
4 ounces cheddar cheese, shredded (1 cup)
Why This Recipe Works
By using rotisserie chicken and jarred salsa, you can put this satisfying supper together in minutes.
Before You Begin
If you prefer soft tacos, skip the taco shells and wrap a stack of 12 corn tortillas in a clean dish towel. Microwave for 2 minutes to soften. You can use regular chili powder in place of the chipotle chile powder.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Arrange taco shells on rimmed baking sheet and bake until warmed through, about 3 minutes.
- Combine chicken and salsa in large saucepan over medium heat and cook, stirring occasionally, until chicken is hot, about 5 minutes. Off heat, stir in 3 tablespoons cilantro, 1 tablespoon lime juice, and chile powder.
- Combine sour cream, remaining 1 tablespoon cilantro, and remaining 1 tablespoon lime juice in bowl. Divide chicken mixture among taco shells. Top with sour cream mixture, lettuce, and cheddar. Serve.
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