Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 tacos
Nothing beats these easy Rotisserie Chicken Tacos. They are the perfect tailgating dish that you can whip up in minutes! A no-fuss dish with flavorful filling and melty cheese on top. Serve these crazy delicious chicken tacos on your next Taco night. I am sure everyone will be impressed!
INGREDIENTS
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6 tbsp vegetable oil
2 c. salsa (homemade or simply use your favourite jarred salsa)
1 small rotisserie chicken, meat removed from the bones (you’ll need about 1½ lbs of picked chicken meat)
1 tsp chilli powder
½ tsp coriander
1 tsp ground cumin
4 c. shredded iceberg lettuce
12 white or yellow 6-inch corn tortillas
1 c. water
2 tbsp tomato paste
8 oz. Monterey jack cheese, shredded
8 oz. pepper jack cheese, shredded
Toppings:
Thinly sliced red onion
Sliced pickled jalapenos
Sour cream
Avocado wedges
Fresh cilantro
Lime juice
Sliced black olives
How to make Easy Rotisserie Chicken Tacos
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Ready a high-side roasting pan that can hold 12 completed folded tacos. Or you can use 2 pans with 6 tacos each.
Step 3: Mix the salsa, water, and tomato paste in a large skillet over medium heat. Then, add the coriander along with the chilli powder and cumin. Stir until blended.
Step 4: Into the salsa mixture, shred the pieces of cooked chicken, and heat. Once hot, keep the mixture warm.
Step 5: Using half of the oil, grease two sheet pans, then add a layer of corn tortillas on each pan (about 6 each tray) and brush the tops of the tortillas with the remaining oil.
Step 6: Between the 12 tortillas, divide the pepper jack, then the warm chicken mixture, and top each with the pepper jack.
Step 7: Bake in the preheated oven for about 12 to 15 minutes or until the edges of the tacos are slightly crispy, and the mixture is hot and bubbly. Halfway through browning, rotate the pans.
Step 8: Take the pans out of the oven when done and immediately top with half of the lettuce. Start folding the tortillas in half and transfer them to the reserved dish/pan. Lean the remaining tacos on each other. At this point, you should turn your oven off.
Step 9: Top 12 tacos with Monterey Jack cheese and return to the oven for about 4 to 5 minutes (oven is off) to melt the cheese.
Step 10: Enjoy the tacos hot with your favourite 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 (homemade or simply use your favourite jarred salsa)
- 1 small rotisserie chicken, meat removed from the bones (you’ll need about 1½ lbs of picked chicken meat)
- 1 tsp chilli powder
- ½ tsp coriander
- 1 tsp ground cumin
- 4 c. shredded iceberg lettuce
- 12 white or yellow 6-inch corn tortillas
- 1 c. water
- 2 tbsp tomato paste
- 8 oz. Monterey jack cheese, shredded
- 8 oz. pepper jack cheese, shredded
- Toppings:
- Thinly sliced red onion
- Sliced pickled jalapenos
- Sour cream
- Avocado wedges
- Fresh cilantro
- Lime juice
- Sliced black olives
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Ready a high-side roasting pan that can hold 12 completed folded tacos. Or you can use 2 pans with 6 tacos each.
Step 3: Mix the salsa, water, and tomato paste in a large skillet over medium heat. Then, add the coriander along with the chilli powder and cumin. Stir until blended.
Step 4: Into the salsa mixture, shred the pieces of cooked chicken, and heat. Once hot, keep the mixture warm.
Step 5: Using half of the oil, grease two sheet pans, then add a layer of corn tortillas on each pan (about 6 each tray) and brush the tops of the tortillas with the remaining oil.
Step 6: Between the 12 tortillas, divide the pepper jack, then the warm chicken mixture, and top each with the pepper jack.
Step 7: Bake in the preheated oven for about 12 to 15 minutes or until the edges of the tacos are slightly crispy, and the mixture is hot and bubbly. Halfway through browning, rotate the pans.
Step 8: Take the pans out of the oven when done and immediately top with half of the lettuce. Start folding the tortillas in half and transfer them to the reserved dish/pan. Lean the remaining tacos on each other. At this point, you should turn your oven off.
Step 9: Top 12 tacos with Monterey Jack cheese and return to the oven for about 4 to 5 minutes (oven is off) to melt the cheese.
Step 10: Enjoy the tacos hot with your favourite toppings such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.
