Ingredients

3 1/2 cups shredded cooked rotisserie chicken (from a 2 1/2-lb bird)

3/4 teaspoon salt

1/2 teaspoon black pepper

• 1 large onion, halved lengthwise and thinly sliced crosswise
• 2 tablespoons vegetable oil
• 2 large garlic cloves, thinly sliced
• 5 oz coarsely grated Monterey Jack cheese (with or without hot peppers; 2 cups)
• 8 (7-inch) flour tortillas

• Special equipment: a well-seasoned ridged grill pan
• Accompaniments: sour cream; salsa; fresh cilantro sprigs
• Garnish: lime wedges

Description

This Recipe Makes Great Use Of Rotisserie Chicken, Available At Most Supermarkets.

View Full Recipe