You’ll need only one pot to make this speedy chili with chicken, sautéed onion, salsa, black beans, and chili powder. Serve over rice and top with extras like sour cream or plain yogurt, green onions, shredded cheese, lime wedges, cilantro, and tortilla strips.
Rotisserie chicken soft tacos made with homemade flour tortillas and pico de gallo.
Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
12
Yield:
12 servings
Ingredients
- 1 teaspoon vegetable oil
- 1 rotisserie chicken, meat removed and chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 12 flour tortillas
- 2 cups pico de gallo salsa
- ½ cup shredded Mexican cheese blend
Ingredients
- 1 teaspoon vegetable oil
- 1 rotisserie chicken, meat removed and chopped
- 1 tablespoon chili powder
- 1 teaspoon cayenne pepper
- salt and ground black pepper to taste
- 12 flour tortillas
- 2 cups pico de gallo salsa
- ½ cup shredded Mexican cheese blend
Directions
-
Heat vegetable oil in a skillet over medium heat; cook and stir chicken, chili powder, cayenne pepper, salt, and black pepper together in the hot oil until chicken is heated through, about 10 minutes. Spoon chicken mixture onto each tortilla and top with pico de gallo and Mexican cheese blend.
