Servings:
4 servings
Ingredients
- 1 cup store bought tomatillo salsa
- 2 cup shredded cooked chicken (from slow cooker southwest chicken recipe)
- 8 cup small corn tortillas (5-6 inches in diameter)
- 1 cup avocado, sliced
- 1 1/2 cup shredded romaine lettuce
- 1/4 cup fresh cilantro leaves
- 1 cup lime, cut into wedges
Preparation
Baking Directions:
Put the salsa in a medium skillet and cook over a medium heat until warm.
Stir in shredded chicken and cook until the chicken is warmed through, about 3 minutes.
Wrap the tortillas in damp paper towels and microwave for 45-60 seconds until heated through.
Place two tortillas on each of the serving plates.
Spoon about ¼ cup of the chicken onto each tortilla.
Top each with a couple of slices of avocado, lettuce and cilantro.
Serve with lime wedges.