1 rotisserie chicken 1 leftover corn on the cob 1 jalapeno (diced) 1 bunch collard greens (chiffonade) 1 bunch green onions (sliced)
Pull leftover chicken. In a large bowl toss with leftover corn, jalapeno, collard greens and green onions.
1 can chipotle in adobo sauce (divided) 1 cup Greek yogurt
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.
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.
2 cups leftover white rice 1/2 can chipotle in adobo
Add remaining 1/2 can chipotle in adobo to 2 cups of leftover white rice. Stir to combine.