Easy Chicken & Salsa Tacos

We loved these not only because they are really tasty, but also because they are super quick and easy. By using rotisserie chicken and salsa, you can put this satisfying supper together in minutes. Double or triple the recipe for the next time you have friends over. 

12 taco shells*

1 (2 1/2 pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3   cups)

2 cups mild salsa

1/4 cup minced fresh cilantro

2 tablespoons lime juice

3/4 teaspoon chili powder

1/2 cup sour cream

1 cup shredded iceberg lettuce

4 ounces cheddar cheese, shredded (1 cup)

Adjust oven rack to middle position and heat oven to 375 degrees. Arrange taco shells on rimmed baking sheet and bake until warmed through, about 3 minutes.

Combine chicken and salse in large saucepan over medium heat and cook, stirring occasionally, until chicken is hot, about 5 minutes. Off heat, stir in 3 tablespoons cilantro, 1 tablespoon lime juice, and chili powder.

Combine sour cream, remaining 1 tablespoon cilantro, and remaining 1 tablespoon lime juice in bowl. Divide chicken mixture among taco shells. Top with sour cream mixture, lettuce, and cheddar. Serve.

*If you prefer soft tacos, skip the taco shells and wrap a stack of 12 corn tortillas in a clean dish towel. Microwave for 2 minutes to soften.