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Listed in: Tacos
1 rotisserie chicken, skin and bones discarded, meat shredded
1 can (8-ounce/235 ml) enchilada sauce
1 cup (120 g) shredded cheddar cheese
1 cup (120 g) shredded Monterey Jack cheese
8 corn tortillas
Sour cream
Easy Guacamole or Classic Guacamole
1 can (4-ounce/115 g) sliced black olives, drained
1/4 cup (4 g) chopped fresh cilantro
In a large cast-iron skillet, combine the shredded chicken and enchilada sauce and toss to coat. Bring the mixture to a boil over medium-high heat, reduce the heat to low, and simmer for 3 to 5 minutes, stirring, to heat the chicken through. Remove the pan from the heat.
In a medium bowl, combine the cheeses. Add 11/2 cups (180 g) of the cheese to the chicken mixture in the skillet and toss to combine. Cover and set aside for 2 minutes to melt the cheese through while you prepare the remaining ingredients.
Assemble each taco by placing a scoop of the enchilada mixture onto a tortilla and topping with cheese, sour cream, guacamole, sliced olives, and cilantro.
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