This recipe was created with flexibility in mind, and is a great way to use up leftover ingredients. Adjust the quantity of the ingredients depending on what you have, the flavors you like, and the number you're serving.
- Cooked chicken
- Roasted vegetables
Reheat shredded cooked chicken or roasted vegetables in a skillet with some oil, sliced chile peppers, and a splash of chicken broth or water. Season with salt and pepper. Saute some sliced onions. Add a handful of shredded greens and a bit of cilantro, and wilt. Heat tortillas and fill with chicken or roasted vegetables and greens. Crumble some cheese over the top. Serve with diced onion, chopped cilantro, and lime.
SourceBody+Soul, January/February 2010