Easy Chicken Tacos - rotisserie chicken

Method

• A rotisserie chicken can be your best friend!
• There are so many yummy recipes that can be made in 30 minutes or less.
• Every night before bed I think to myself: I am so prepared for tomorrow!
• My kids finished their homework, I packed lunches, and the dog is fed, what could possibly go wrong in the morning?
• Sure enough, minutes before I know we will all be late, we are frantically running around the house grabbing back packs, lunches, water bottles, shoes, etc.
• Dinner?!
• Ugh!
• I forgot to take something out of the freezer.
• After a day of work and learning, I drag my tired, hungry, kiddos into a large grocery chain, grab a delicious, warm, fresh rotisserie chicken and head home.
• Thank goodness for the wonderful grocery store that spent all day making my dinner!
• Once the chicken is not too hot, shred it and place it in a bowl (good job for the kiddos to do).
• Resist the temptation to eat all of the salty crusty chicken skin.
• This next step is really up to you.
• I add about 1 tablespoon of oil to a hot pan after every few tacos.
• Some may want more or less oil.
• In a corn tortilla, add some chicken and shredded cheese.
• You can roll them or fold them in half.
• Then carefully place in the hot oil.
• Once the pan is full of tacos, begin turning the first ones you placed in the pan.
• When they are browned and crisped to your liking, remove from the pan and place on paper towels.
• Repeat until all tacos are made.
• Serve with salsa, guacamole, sour cream, beans and rice, or a cold Mexican beer.
• These are my husbands favorite.