Easy Chicken Tacos

2 tbsp Canola oil

1 cup Fire Roasted Green Chile Salsa

2 cups rotisserie chicken, shredded

Corn tortillas 

Shredded lettuce

Diced tomatoes

Monterrey Jack cheese, shredded

Sour Cream  

Heat oil in large skillet over medium heat.  Add salsa and cook until thick.  Add shredded chicken and heat until warm. 

Heat tortillas on dry skillet on high for 30 seconds per side.  Serve in tortillas with lettuce, tomatoes, cheese and sour cream.