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With rotisserie, whole roasted chickens so readily available from carryout shops to grocery stores, otherwise labor intensive dishes can now be prepared on the fly for any weeknight supper. Use what's needed for your recipe, and get creative with the endless possible uses for the leftovers.
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Spicy sauteed shrimp are served in soft tacos with chopped mango, red onion, and a drizzle of kicked-up Ranch dressing.
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Get Cauliflower-Chorizo Burritos Recipe from Food Network
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Get Mermaid Barbie - Tuna Tartare Recipe from Food Network
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Get Marinated Hot Pork: Carne Adovada Tacos Recipe from Food Network
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Tender butternut squash cubes are combined with spinach and sun-dried tomatoes, sandwiched between crispy tortilla shells, then covered with enchilada sauce and a sprinkle of cheese in this restaurant recreation.
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This recipe is by Marian Burros and takes 1 hour 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Alternating layers of tortillas, chicken and a tangy green chile cream sauce (easily made with canned soups), and oozing with melted Cheddar cheese.
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These tortilla roll-ups are filled with quinoa, black beans, red pepper, spinach, and cheese for a Southwestern-influenced meal you can eat on the go.
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A staple dish in Matamoros, Mexico, this simple recipe starts with ground beef mixed with spices that you already have in your kitchen and turns into a great family dinner! Perfect to 'make ahead' on busy days. Serve with warm corn or flour tortillas, Spanish rice, and beans-a-la-charra.
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Get "Oregon Wild" Fish Tacos Recipe from Food Network
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Turn leftover rotisserie chicken into kid-friendly ranch chicken tacos. Corn tortillas are filled with shredded chicken, your favorite taco fixings, and a creamy sour cream ranch dressing.