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.
THE KITCHEN GODDESS
- Crystalin Dunn
- My kitchen is the heart of my home. It's the room everything else revolves around, where my love for family and friends is made into something tangible. The pleasure of cooking for me is seeing food bliss in the eyes of someone I cooked for: I love you, let me feed you. I'm an eclectic cook: some days I can't resist the siren call for the slow, delicious dance of a time-consuming recipe; other days I cook like a Tasmanian Devil with a deadline to beat. My tastes run from healthy to devastatingly decadent. But always, ALWAYS, I want my food to be good. So stay a little while my friend, and let me feed you...
Why I Cook
Where I Live
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