Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 tacos
Not only that these Rotisserie Chicken Tacos are a great weeknight dinner, but they are excellent to serve to crowds, too! It’s easy, quick, crazy delicious, and has been my go-to and favourite for game day. These tacos are excellent with any toppings such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.
INGREDIENTS
6 tbsp vegetable oil
2 c. salsa (use your favourite jarred salsa)
4 c. shredded iceberg lettuce
2 tbsp tomato paste
1 c. water
½ tsp coriander
1 tsp ground cumin
1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ lbs of picked chicken meat)
8 oz. pepper jack cheese, shredded
8 oz. Monterey jack cheese, shredded
1 tsp chilli powder
12 white or yellow 6-inches corn tortillas
Toppings:
Thinly sliced red onion
Sliced black olives
Sliced pickled jalapenos
Lime juice
Sour cream
Fresh cilantro
Avocado wedges
How to make Easy Rotisserie Chicken Tacos
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Place the salsa, water, and tomato paste in a large skillet. Cook over medium heat, stirring until incorporated. Stir in the coriander, chilli powder, and cumin.
Step 3: Into the salsa mixture, shred the cooked pieces of chicken. Cook further until heated, then keep warm.
Step 4: Using half of the oil, brush two sheet pans. Lay the corn tortillas out (about 6 on each tray) and brush the tops with the rest of the oil.
Step 5: Between 12 tortillas, divide the pepper jack, then the warm chicken mixture, and top with the pepper jack. Make sure to leave some space on the edges.
Step 6: Bake the tacos in the preheated oven for about 12 to 15 minutes or until the edges begin to get slightly crispy, and the mixture is hot and bubbly. Halfway through, rotate the pans to ensure even browning.
Step 7: After taking the pans out, top the tacos with half of the lettuce. Fold each tortilla in half and transfer to the reserved dish or pan. Allow the taco to stay folded, so make sure they are leaning on next to each other or on the side of the pan. Do this for the rest. At this point, you can turn the oven off.
Step 8: Top 12 folded tacos with Monterey jack cheese. Put in the oven (oven is off) for approximately 4 to 5 minutes. After about 5 minutes, remove from the oven and serve the tacos hot with your favourite toppings such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, and fresh cilantro. Enjoy!
Nutrition Facts:
Serving Size: 1 taco, Serves: 12
Amount Per Serving: Calories 303, Total Fat 17.8g 23%, Saturated Fat 10.2g, Trans Fat 0g, Polyunsaturated Fat 1.5g, Monounsaturated Fat 4.5g 0%, Cholesterol 45.5mg 15%, Sodium 602.9mg 26%, Total Carbohydrate 20.4g 7%, Dietary Fiber 3.7g 13%, Sugars 3.7g, Protein 17g 34%
Ingredients
- 6 tbsp vegetable oil
- 2 c. salsa (use your favourite jarred salsa)
- 4 c. shredded iceberg lettuce
- 2 tbsp tomato paste
- 1 c. water
- ½ tsp coriander
- 1 tsp ground cumin
- 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ lbs of picked chicken meat)
- 8 oz. pepper jack cheese, shredded
- 8 oz. Monterey jack cheese, shredded
- 1 tsp chilli powder
- 12 white or yellow 6-inches corn tortillas
- Toppings:
- Thinly sliced red onion
- Sliced black olives
- Sliced pickled jalapenos
- Lime juice
- Sour cream
- Fresh cilantro
- Avocado wedges
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Place the salsa, water, and tomato paste in a large skillet. Cook over medium heat, stirring until incorporated. Stir in the coriander, chilli powder, and cumin.
Step 3: Into the salsa mixture, shred the cooked pieces of chicken. Cook further until heated, then keep warm.
Step 4: Using half of the oil, brush two sheet pans. Lay the corn tortillas out (about 6 on each tray) and brush the tops with the rest of the oil.
Step 5: Between 12 tortillas, divide the pepper jack, then the warm chicken mixture, and top with the pepper jack. Make sure to leave some space on the edges.
Step 6: Bake the tacos in the preheated oven for about 12 to 15 minutes or until the edges begin to get slightly crispy, and the mixture is hot and bubbly. Halfway through, rotate the pans to ensure even browning.
Step 7: After taking the pans out, top the tacos with half of the lettuce. Fold each tortilla in half and transfer to the reserved dish or pan. Allow the taco to stay folded, so make sure they are leaning on next to each other or on the side of the pan. Do this for the rest. At this point, you can turn the oven off.
Step 8: Top 12 folded tacos with Monterey jack cheese. Put in the oven (oven is off) for approximately 4 to 5 minutes. After about 5 minutes, remove from the oven and serve the tacos hot with your favourite toppings such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, and fresh cilantro. Enjoy!
