Easy Chicken and Salsa Tacos

By cserumga

Ingredients

• 12 taco shells
• 1 (2 1/2-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
• 2 cups mild salsa
• 1/4 cup minced fresh cilantro
• 2 tablespoons lime juice
• 3/4 teaspoon chipotle chile powder
• 1/2 cup sour cream
• 1 cup shredded iceberg lettuce
• 4 ounces cheddar cheese, shredded (1 cup)

Details

Servings 4

Preparation

Step 1

1. 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.

2. 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.

3. 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.