During my weekly grocery shopping, I often walk by the rotisserie chickens. They always smell great. They are a great convenience for making meals with them, because they’re already cooked. I was able to get two different meals this week. One being my Southwest Chicken Cups.
Here’s what you’ll need:
8-8 inch tortillas
1 and 1/2 cups shredded rotisserie chicken
1/2 cup chopped onion
1 avocado chopped
1/4 cup fresh tomoto chopped
1/4 cup corn kernals cut off corn cob, or frozen corn kernals.
1/2 cup canned black beans drained
2 tablespoons extra virgin olive oil
1/2 cup salsa
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon garlic powder
Pinch of salt and ground black pepper each
2 cups of shredded lettuce
1/2 lime for juicing
Shredded cheese for garnish
*I know this sounds like a lot of ingredients, but the meal is practically a one-pot-dish, and it comes together quickly.
Spray oven safe ramekin with baking spray. Line each ramekin with 8 inch tortilla. Lightly spray each tortilla with baking spray. Bake in the oven on 350 degrees Fahrenheit for about 10 minutes, or until the tortillas are crispy.
Remove cups from the oven and allow to cool.
While cups are baking, chop 1/2 cup onion, 1 avocado, and ¼ cup fresh tomato.
Cut the kernels off a fresh or frozen corn cob. You could also use ¼ cup frozen corn kernels or drained canned corn
Drain liquid from ½ cup black beans.
Using a store-bought rotisserie chicken, shred about 1 and ½ cups of meat.
Heat 2 tablespoons of extra virgin olive on medium heat for about 2 minutes.
Place all ingredients into warmed skillet. Add ½ cup salsa, ½ teaspoon cumin, ½ teaspoon chili powder, 1 teaspoon garlic powder, a pinch of salt, and a pinch of ground black pepper. Cook for 10 minutes.
Fill cups with ¼ shredded lettuce.
Next, fill cup with ½ cup of chicken filling. Sprinkle a little lime juice on top. A few drops will do.
Top with shredded cheddar cheese and sour cream or ranch dressing.
2 chicken cups is 1 serving. This recipe should get about 4 servings.