1 rotisserie chicken
1 can red enchilada sauce
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.