When your dinner plans are disrupted and the only alternative seems to be takeout or the drive through, think again! Between about 10 minutes at the grocery store and less than 15 minutes to make this dinner, you can be happily tucking into a great dinner at home. Eating in is a very comfortable option for those who are on a budget (it will likely cost roughly half what you would spend on fast food) or who deal with dietary restrictions that make eating out challenging. Let’s do this!
- 1 bag tortilla chips
Preheat the oven to 170 degrees. Put chips in an oven safe dish and place in the oven.
- 1 rotisserie chicken
Break down the chicken by removing the skin and separating the meat from the bones. I find this easiest to do with my fingers, but do be aware that the meat can be very hot. Keep the bones and skin in your freezer to use in making stock later.
- 1–7 oz can salsa verde
- 1/2 cup sour cream or Greek yogurt
Stir the salsa verde and sour cream/Greek yogurt into the chicken. If you are lactose intolerant, Greek yogurt can be more tolerable and it adds a similar creaminess to the dish.
- Queso fresco or feta cheese
- Pico de gallo limes
Crumble the cheese. Slice the limes into wedges.
- Corn tortillas
Place the number of tortillas you desire (in my family we start with two per person) on a microwave safe plate. Invert a second microwave safe plate over the top of the first to create a little chamber to heat the tortillas while retaining their moisture. Microwave for 30 seconds, shift the middle tortillas to the outside, cover, and microwave for an additional 30 seconds. Keep covered until you serve the tacos.
Assemble the tacos with the chicken, pico de gallo, and cheese. Serve with additional pico de gallo, limes, and warm tortilla chips.
