Rotisserie Chicken and Kale Tacos | Cook Smarts

Ingredients

• 1 Jalapenos, halved and seeded ((the more heat you want, the more seeds you shoud leave in))
• 1 Peppers, Anaheim, cored and halved ((sub 1/2 a green pepper if you can't find an Anaheim))
• 1/2 lb Tomatillos, husked and halved ((it looks like a green tomato with a husk on the outside. Pick small firm ones.))
• 1/4 Onion, peeled
• 1 cloves Garlic, peeled
• 1/2 Lime, juice of
• 1/4 tsp Salt
• 1/2 Rotisserie chicken, shredded
• 3 cloves Garlic, minced
• 1 bunch Kale, leaves separated, stems chopped into 1/2" segments
• 1 tsp Cumin
• 2 Tbsp Cooking oil
• 2 tsp Coriander
• 1/4 tsp Red pepper flakes (optional)
• 1 Limes, juice of
• 8 to 12 Tortillas, soft-taco sized
• 1 to 2 Avocado, sliced or cubed
• 1 cup Salsa verde, ingredients listed separately