I made these tacos using leftover meat from my oven-roasted chicken. This was a great way to use up some leftovers, without having the same meal twice! Not only that, but this also brought the cost of the chicken down to pennies per meal (we got 3 meals each out of one bird!)--always a bonus when you're trying to save money.
Chicken Tacos
Source: A Cooking in Cucamonga Original
Printable Recipe
Ingredients
corn tortillas
leftover roasted chicken, shredded
crema or sour cream
chunky salsa
shredded cheese
green onions, diced
Directions
Heat the tortillas in the microwave for about 30 seconds, or until they are soft. Heat the chicken for a minute or so, until heated through.
Pile the chicken into the tortillas and drizzle with crema, salsa, diced green onions and the shredded cheese.
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