Tuesday, May 12, 2009

Chicken Tacos

1 rotisserie chicken
1 can red enchilada sauce
corn tortillas
canola oil
lettuce, tomato, cheese, chopped onions

Debone chicken. Shred. Drizzle a little oil in saute pan. Add chicken, enchilada sauce, salt, pepper, sugar, cumin, oregano and granulated garlic. Simmer on low until not too saucy but definitely succulently moist. Fry corn tortillas in oil, fold over for taco shells. In taco shell, layer chicken, onions, cheese, lettuce and tomatoes.

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