This dish is so good and so easy you'll want to raid your fridge more often.
things you'll need.
For the Taco:
1 rotisserie chicken
1 leftover corn on the cob
1 jalapeno (diced)
1 bunch collard greens (chiffonade)
1 bunch green onions (sliced)
1 can chipotle in adobo sauce (divided)
1 cup Greek yogurt
12 corn tortillas
1 teaspoon cinnamon
1 teaspoon cumin
1 can store-bought salsa
On the Side:
2 cups leftover white rice
1/2 can chipotle in adobo
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 1 rotisserie chicken 1 leftover corn on the cob 1 jalapeno (diced) 1 bunch collard greens (chiffonade) 1 bunch green onions (sliced)
instructions Pull leftover chicken. In a large bowl toss with leftover corn, jalapeno, collard greens and green onions.
ingredients 1 can chipotle in adobo sauce (divided) 1 cup Greek yogurt
instructions Take chipotle in adobo sauce and mix with 1 cup water. Add 1/2 to large saute pan and heat. Once hot add chicken mixture to chipotle sauce. Season with salt and pepper. Add 1 cup Greek yogurt to chicken mixture. Remove from heat and stir till combined. Place chicken with chipolte yogurt sauce in serving bowl.
instructions Heat a small sauté pan with 1 tablespoon olive oil, fry your tortillas. Sprinkle cinnamon and cumin over tortillas. Start building your taco, start with the corn tortilla then choose your favorite toppings.
ingredients 2 cups leftover white rice 1/2 can chipotle in adobo
instructions Add remaining 1/2 can chipotle in adobo to 2 cups of leftover white rice. Stir to combine.