3 cups cooked chicken – shredded
1/2 – whole cup diced sweet peppers & onions, sautéed
Spanish Rice (see Recipe here)
Canned Corn, drained
Canned Black Beans, drained and rinsed
shredded Cheddar or Monterey Jack Cheese
flour tortillas (at least 20!) ‘soft taco’ or ‘burrito’ size
Optional toppings: sour cream, pico de gallo, shredded lettuce, salsa…
I like to slow cook a whole chicken with various seasonings (chili powder, cumin, salt/pepper, garlic, onions, etc). You could buy a store prepared rotisserie chicken to make this even faster.
Shred chicken, set aside.
Sauté the peppers and onions in a large skillet.
Add Rotel tomatoes, 1/2 can each of the corn and the beans. You can add more later per your preferences (or size of your crowd).
Add the chicken to the pan. Warm it all up together, no need to ‘boil’ or anything, just warm it up.
Warm up the tortillas in the oven (in a covered dish or foil) or in the microwave or stove top.
Scoop a spoonful of rice and a spoonful of this chicken mixture. Top with cheese.
Wrap it up, enjoy!
As always, if you try this please leave a comment about your experience!