Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 tacos
It’s taco night! And I am excited for my new baby – Easy Rotisserie Chicken Tacos, freaking delicious, impressive, and easy to throw together.
INGREDIENTS
2 c. salsa
1 c. water
2 tbsp tomato paste
½ tsp coriander
1 tsp chilli powder
1 tsp ground cumin
1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ lbs of picked chicken meat)
6 tbsp vegetable oil
12 white or yellow 6-inches corn tortillas
8 oz pepper jack cheese, shredded
4 c. shredded iceberg lettuce
8 oz Monterey jack cheese, shredded
Toppings:
Sliced black olives
Sliced pickled jalapenos
Thinly sliced red onion
Avocado wedges
Sour cream
Lime juice
Fresh cilantro
How to make Easy Rotisserie Chicken Tacos
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Ready a roasting pan with high sides and can hold 12 completed folded tacos. O use 2 pans with 6 each.
Step 3: Heat the salsa, water, and tomato paste in a large skillet over medium heat, stirring to combine.
Step 4: Stir in the coriander, chilli powder, and cumin.
Step 5: Into the salsa mixture, shred the cooked pieces of chicken, and heat until hot. Keep warm.
Step 6: Using half of the oil, brush two sheet pans. Lay the corn tortillas into the sheet pans, 6 pieces per tray, then brush the tops with the rest of the oil.
Step 7: Between the 12 tortillas, divide the pepper jack.
Step 8: Into each tortilla, divide the warm chicken mixture, adding to the top of the pepper jack but not completely to the edges.
Step 9: Bake in the preheated oven for about 12 to 15 minutes until the edges begin to get slightly crispy and the mixture is hot and bubbly. Halfway through, rotate the pan to get even browning.
Step 10: One at a time, remove the pans from the oven and immediately top with half of the lettuce. Grab each tortilla, fold in half, and transfer in the reserved dish or pan. Allow the tacos to stay folded, leaning on each other or the side of the pan. Turn the oven off. Repeat the same step with the rest.
Step 11: Top the 12 folded tacos with Monterey jack cheese, put them back in the oven (oven off), and sit for about 4 to 5 minutes.
Step 12: Enjoy immediately with your favourite topping such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.
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
- 2 c. salsa
- 1 c. water
- 2 tbsp tomato paste
- ½ tsp coriander
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ lbs of picked chicken meat)
- 6 tbsp vegetable oil
- 12 white or yellow 6-inches corn tortillas
- 8 oz pepper jack cheese, shredded
- 4 c. shredded iceberg lettuce
- 8 oz Monterey jack cheese, shredded
- Toppings:
- Sliced black olives
- Sliced pickled jalapenos
- Thinly sliced red onion
- Avocado wedges
- Sour cream
- Lime juice
- Fresh cilantro
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Ready a roasting pan with high sides and can hold 12 completed folded tacos. O use 2 pans with 6 each.
Step 3: Heat the salsa, water, and tomato paste in a large skillet over medium heat, stirring to combine.
Step 4: Stir in the coriander, chilli powder, and cumin.
Step 5: Into the salsa mixture, shred the cooked pieces of chicken, and heat until hot. Keep warm.
Step 6: Using half of the oil, brush two sheet pans. Lay the corn tortillas into the sheet pans, 6 pieces per tray, then brush the tops with the rest of the oil.
Step 7: Between the 12 tortillas, divide the pepper jack.
Step 8: Into each tortilla, divide the warm chicken mixture, adding to the top of the pepper jack but not completely to the edges.
Step 9: Bake in the preheated oven for about 12 to 15 minutes until the edges begin to get slightly crispy and the mixture is hot and bubbly. Halfway through, rotate the pan to get even browning.
Step 10: One at a time, remove the pans from the oven and immediately top with half of the lettuce. Grab each tortilla, fold in half, and transfer in the reserved dish or pan. Allow the tacos to stay folded, leaning on each other or the side of the pan. Turn the oven off. Repeat the same step with the rest.
Step 11: Top the 12 folded tacos with Monterey jack cheese, put them back in the oven (oven off), and sit for about 4 to 5 minutes.
Step 12: Enjoy immediately with your favourite topping such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.
