Fridge Raider Chicken Tacos

Daphne Oz
Servings: 12
1 to 30 min

This dish is so good and so easy you'll want to raid your fridge more often.

  • Ingredients
  • step-by-step directions
Fridge Raider Chicken Tacos
  • 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
  • To Top:
  • chopped tomatoes
  • 1 can store-bought salsa
  • mango salsa
  • Feta cheese
  • lime wedges
  • On the Side:
  • 2 cups leftover white rice
  • 1/2 can chipotle in adobo
  • Pull leftover chicken. In a large bowl toss with leftover corn, jalapeno, collard greens and green onions.
  • 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.
  • Add remaining 1/2 can chipotle in adobo to 2 cups of leftover white rice. Stir to combine.
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