Easy Rotisserie Chicken Tacos

If you are a fan of Rotisserie chicken, you should give these Easy Rotisserie Chicken Tacos a try. Chicken is cooked and shredded in pieces, then cooked in pan with salsa mixture. Once done, it’s divided between corn tortillas (have a layer of pepper jack already). The chicken tacos are then baked until edges are crispy and mixture is hot and bubbly. At this time, it’s topped with lettuce, folded, topped with Monterey jack cheese, and baked until cheese is melted over lettuce. Who can resist them?

These chicken tacos pair well with a number of toppings. They might be sliced pickled jalapenos, sliced black olives, thinly sliced red onion, avocado wedges, lime juice, fresh cilantro, or sour cream. It really depends! To best serve, don’t forget to add these to your tacos.

Delicious and impressive, these easy Rotisserie chicken tacos are great for both family meals and small parties. I’ve just eaten them ahead of New Year, and both my family and guests fell for them. It’s not all because we love chicken. These tacos taste so good. Some of my guests also asked me for the recipe to make them at home. I did a great job, right?

Easy Rotisserie Chicken Tacos

Recipe by Sandra MyersCourse: DinnerCuisine: MexicanDifficulty: Medium

Servings

12

servings

Prep time

20

minutes

Cooking time

20

minutes

Chicken is cooked and shredded in pieces, then cooked in pan with salsa mixture. Once done, it’s divided between corn tortillas (have a layer of pepper jack already). The chicken tacos are then baked until edges are crispy and mixture is hot and bubbly. At this time, it’s topped with lettuce, folded, topped with Monterey jack cheese, and baked until cheese is melted over lettuce.

Ingredients

• For Chicken Tacos

• 1 small rotisserie chicken, bones removed

• 12 white or yellow 6” corn tortillas

• 2 cups salsa

• 1 cup water

• 2 tablespoons tomato paste

• 4 cups shredded iceberg lettuce

• 8 ounces pepper jack cheese, shredded

• 8 ounces Monterey jack cheese, shredded

• ½ teaspoon coriander

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 6 tablespoons vegetable oil

• For Topping

• Sliced pickled jalapenos

• Sliced black olives

• Thinly sliced red onion

• Avocado wedges

• Lime juice

• Fresh cilantro

• Sour cream

Directions

• Preheat oven to 450 degrees F. Prepare 2 sheet pans greased with half of oil.
• Combine salsa, water and tomato paste in a larges skillet. Turn on medium heat, stir and combine.
• Add coriander, chili powder and cumin to skillet. Stir again.
• Shred cooked chicken in pieces. Pour into salsa mixture and heat to hot then hold to keep warm.
• Lay out corn tortillas into sheet pan, 6 per tray. Brush tops with remaining oil.
• Divide pepper jack between tortillas. Add chicken mixture between tortillas, onto top of pepper jack.
• Bake for 12-15 minutes, until edges are crispy and mixture is hot and bubbly. Rotate pans half way through.
• Remove from oven, one pan at a time. Quickly top with half lettuce.
• Pick up each tortilla, fold in half and arrange in a dish or pan. Repeat for second pan. Top folded tacos with Monterey jack cheese. Return to oven and cook for 4-5 minutes until cheese is melted over lettuce.
• Serve hot with toppings of your choice (sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro,..)
• Enjoy!