Rotisserie Chicken Tacos


  • 2 -12 oz jars Amalia’s Cocina Rotisserie Enchilada Sauce
  • 12 corn tortillas
  • 1 Rotisserie Chicken (white or dark meat as preferred), shredded
  • 1 cup shredded iceburg lettuce
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese


Shred chicken meat, both dark and light into skillet, add the sauce.In separate skillet warm tortillas one at a time. Once meat is warmed through, approximately 5 minutes, fill each tortilla with chicken and lettuce, top with sour cream and cheese.

Makes 12 tacos

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