store-bought rotisserie chicken
store-bought red or green salsa
(4 ounces) grated Cheddar or Monterey Jack cheese
sprigs fresh cilantro (optional)
- Remove the meat from the chicken and shred.
- Heat the salsa in a skillet over medium heat. Add the chicken and heat until warmed through.
- Fill the taco shells with the chicken and top with cheese and cilantro (if desired). Serve with the sour cream, avocado, and lime wedges on the side.