Anyway, I still had some of those delicious homemade tortillas left over from Monday night and decided to make tacos with them again. I had picked up a rotisserie chicken from Sam's the night before, stripped the meat, and added a mix of various spices (garlic, cayenne pepper, black pepper, onion powder, mixed in 1/4 a cup of chicken stock and 3/4 a cup of water) to the zip-lock bag with the meat, and shoved it in the refrigerator.
So, for dinner tonight, I tossed the shredded chicken into a pan and shoved it in the oven for 15 minutes at 400 degrees. While that was heating up, I sauteed some mushrooms and black pepper in butter, then added in some fresh baby spinach. I also tossed half a brick of Velveeta into a pot, added in 1/2 a cup of milk, and kept a close eye (and stir-stick) on it. Once the cheese was nice and melted, I added in 1/2 a small jar of picante sauce and stirred until it was an even pinkish color (worst color for cheese dip, but fantastic flavor!). Next I fired up the tortillas and put the tacos together. I was surprised at how well the meat worked out, I have a tendency to over-spice when I go by the seat of my pants like that, but these turned out very tasty!
