For Thursday night’s dinner I shredded some rotisserie chicken and rolled it in a corn tortilla along with chopped onion, some shredded cheese, cilantro, and jarred salsa verde. I put 12 of these in a 9×13 dish with some salsa verde on the bottom and over the top. The dish went into the oven for 35 minutes at 350F.
For the slaw I took a package of pre-shredded cabbage slaw and mixed it with a dressing of light mayo, salsa, cumin, chipotle powder, and cumin seeds.
Easy to make dinner and a crowd-pleaser!
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