It's getting pretty ridiculous in the heat department, isn't it? It is here in Louisville, anyway. It's sitting at a nice 97F right now. And yes, I do still have to play volleyball in this crap tonight.
So when it's hot like this, firing up the stove or the oven is the last thing I want to do. This is when I have to start getting creative for dinner. And we all know how fun it is to get creative with leftovers, right? So if you just roasted a chicken the day before - or possibly made Jonathan Waxman's Chicken Al Forno (which is AMAZING, by the way) the night before for dinner (which, if you haven't gotten the hint - I did) - then you can have dinner the next day ready in no time. Well, that is if you planned to have leftovers of the al forno!
Ingredients:
Leftover chicken, shredded
Salsa verde, homemade or store-bought
15 oz can seasoned black beans, drained
1 large tomato, chopped
Shredded cheddar cheese (I had a chipotle blend that was THE bomb!)
6 corn tortillas
Now, I know I promised I wouldn't turn on the oven for this one - but it's really only to crisp up your corn tortillas.
Preheat oven to 375 F.
Place corn tortillas directly onto the center oven rack (or if you wanted to dirty up a baking sheet - be my guest). Bake for about 3-5 minutes, or until tortillas are crisp and golden.
Heat your shredded chicken in the microwave (if you want - I left mine cold because we're trying to cool down remember?).
Place 3 tortillas on a plate. Top with desired amount of black beans, shredded cheese, chicken, tomatoes, and salsa verde.
Easy as pie right? And totally hits the spot, too! You could definitely do this with any leftover protein and veggie combo. I just used what I had on hand and had dinner ready in no time!
Hope you guys stay cool - I'm off to get ready for my volleyball game (and seriously contemplating letting Andy spray me with the hose before I go - he's out watering the grass right now, hehe)
