PREP TIME: 20 MINS | COOK TIME: 20 MINS | TOTAL TIME: 40 MINS | YIELD: 12 tacos
Are you looking for another way to feed the crowd on game nights? Well, these Rotisserie Chicken Tacos are a great choice! It is easy and quick to make and guarantees to make everyone come back in seconds!
INGREDIENTS
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1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ lbs. of picked chicken meat)
2 c. salsa (you can use homemade or any of your favorite jarred salsa)
2 tbsp tomato paste
1 tsp chili powder
½ tsp coriander
1 tsp ground cumin
6 tbsp vegetable oil
12 white or yellow 6-inch corn tortillas
4 c. shredded iceberg lettuce
8 oz. pepper jack cheese, shredded
8 oz. Monterey jack cheese, shredded
1 c. water
Toppings:
Avocado wedges
Sliced black olives
Thinly sliced red onion
Sour cream
Fresh cilantro
Lime juice
Sliced pickled jalapenos
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 that can hold 12 completed folded tacos. Or use 2 pans with 6 folded tacos each.
Step 3: Place the salsa, water, and tomato paste in a large skillet. Stir and cook over medium heat. Then, stir in the coriander, chili powder, and cumin.
Step 4: Into the salsa mixture, shred the cooked chicken pieces and continue to cook until heated. When done, keep the chicken mixture warm.
Step 5: With half of the oil, brush two sheet pans. Onto the pans, lay our 6 tortillas each, and brush the tops with the remaining oil.
Step 6: Between the 12 tortillas, divide the pepper jack. Next, divide the warm chicken mixture and place it on top of the pepper jack.
Step 7: Bake in the preheated oven and bake for about 12 to 15 minutes or until the edges begin to get slightly crispy and the mixture is hot and bubbly. Halfway through even browning, rotate the pans.
Step 8: Take the pans out of the oven and immediately top with half of the lettuce. Fold one tortilla in half and transfer to the reserved dish/pan. Repeat until the tortillas are folded. Lean each taco next to the other so they stay folded. Then, turn the oven off.
Step 9: Top 12 folded tacos with Monterey Jack cheese and return in the oven (while it is turned off) for about 4 to 5 minutes to melt the cheese.
Step 10: Serve the tacos, hot with your preferred toppings such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc. 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
- 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ lbs. of picked chicken meat)
- 2 c. salsa (you can use homemade or any of your favorite jarred salsa)
- 2 tbsp tomato paste
- 1 tsp chili powder
- ½ tsp coriander
- 1 tsp ground cumin
- 6 tbsp vegetable oil
- 12 white or yellow 6-inch corn tortillas
- 4 c. shredded iceberg lettuce
- 8 oz. pepper jack cheese, shredded
- 8 oz. Monterey jack cheese, shredded
- 1 c. water
- Toppings:
- Avocado wedges
- Sliced black olives
- Thinly sliced red onion
- Sour cream
- Fresh cilantro
- Lime juice
- Sliced pickled jalapenos
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Ready a roasting pan with high sides that can hold 12 completed folded tacos. Or use 2 pans with 6 folded tacos each.
Step 3: Place the salsa, water, and tomato paste in a large skillet. Stir and cook over medium heat. Then, stir in the coriander, chili powder, and cumin.
Step 4: Into the salsa mixture, shred the cooked chicken pieces and continue to cook until heated. When done, keep the chicken mixture warm.
Step 5: With half of the oil, brush two sheet pans. Onto the pans, lay our 6 tortillas each, and brush the tops with the remaining oil.
Step 6: Between the 12 tortillas, divide the pepper jack. Next, divide the warm chicken mixture and place it on top of the pepper jack.
Step 7: Bake in the preheated oven and bake for about 12 to 15 minutes or until the edges begin to get slightly crispy and the mixture is hot and bubbly. Halfway through even browning, rotate the pans.
Step 8: Take the pans out of the oven and immediately top with half of the lettuce. Fold one tortilla in half and transfer to the reserved dish/pan. Repeat until the tortillas are folded. Lean each taco next to the other so they stay folded. Then, turn the oven off.
Step 9: Top 12 folded tacos with Monterey Jack cheese and return in the oven (while it is turned off) for about 4 to 5 minutes to melt the cheese.
Step 10: Serve the tacos, hot with your preferred toppings such as sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc. Enjoy!
