The other awesome part about this dish? It’s ready in 20 minutes. Using a store bought rotisserie chicken, or leftovers from one you baked up over the weekend, cuts the time on this guy in half. Once you shred up your chicken it’s as simple as adding a few spices, chopping up some fresh herbs, covering it with cheese and popping it in the oven. I ate this as is with a little side of sour cream but for the boy it was piled high on top of crispy tostadas. He raved that it was the best meal I’ve made since ‘this whole diet thing’ started. I disagree, but it’s definitely a keeper!
Mexican Chicken Bake
1 store bought organic rotisserie chicken, shredded
1 ½ tablespoons cumin
1 ½ tablespoons chili powder, or more if you really like it spicy
1 tablespoon garlic powder
1 tablespoon cilantro, chopped
Juice of 1 lime
¼ cup sour cream
½ cup shredded cheddar cheese
Diced cherry tomatoes
Preheat your oven to 375º. In a large bowl place the shredded chicken, spices, lime juice, sour cream, cilantro and salt and pepper to taste then mix well. Transfer to a lightly oiled baking dish and top with cheese. Pop into the preheated oven for 15 minutes then garnish the top with shredded lettuce, diced tomatoes, avocado slices and serve with a nice dollop of sour cream and your favorite hot sauce.
Tip: As mentioned above this would be fantastic stuffed into shells or tortillas, wrapped up in a burrito or piled high on top of crispy tostadas. Leftovers are great served on top of a big green salad with cherry tomatoes and avocado slices!