Easy Rotisserie Chicken Tacos

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Taco night just got a lot easier – and even more delicious – thanks to this Easy Rotisserie Chicken Tacos recipe! This is a great way to feed a hungry family – as well a crowd of friends when they come to your house to watch the game.

Then we placed corn tortillas on a baking sheet and brushed both sides with oil. Shredded pepper jack cheese and the shredded chicken mixture were placed on top of the tortillas – then placed in the oven for an initial bake to begin cooking the tortillas and melting the cheese.

While we made these Easy Rotisserie Chicken Tacos with shredded cooked chicken, you can just as easily follow this same method using cooked ground beef, pulled pork, fish, or any other favorite taco filling.

INGREDIENTS
2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)

1 cup water

2 tablespoons tomato paste

½ teaspoon coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)

6 tablespoons vegetable oil

12 white or yellow 6” corn tortillas

8 ounces pepper jack cheese, shredded

4 cups shredded iceberg lettuce

8 ounces Monterey jack cheese, shredded

Toppings

Sliced black olives

Sliced pickled jalapenos

Thinly sliced red onion

Avocado wedges

Sour cream

Lime juice

Fresh cilantro

INSTRUCTIONS
Preheat the oven to 450 degrees F.

Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).

In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.

Add the coriander, chili powder and cumin and stir again.

Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.

Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.

Divide the pepper jack between the 12 tortillas.

Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.

Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.

Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)

Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.

Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.

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