Introduction to Easy Rotisserie Chicken Tacos

This Easy Rotisserie Chicken Tacos recipe makes taco night a lot easier and tastier! This is a great way to feed a lot of people, like your family and friends who come over to watch the game.

How do you prepare Easy Rotisserie Chicken Tacos?

We used a pre-cooked rotisserie chicken and took the meat off the bones and shredded it.

Next, we mixed the shredded chicken with salsa (you can make your own or use your favorite store-bought kind), water, tomato paste, and spices like chili powder, coriander, and cumin.

Next, we put corn tortillas on a baking sheet and brushed oil on both sides. We put shredded pepper jack cheese and shredded chicken on top of the tortillas, then put them in the oven to start cooking the tortillas and melting the cheese.

Take the pan out of the oven when the edges start to turn golden brown and put the shredded lettuce on top.

Then, fold each tortilla in half and put them in a baking pan. Top them with shredded Monterey jack cheese. Put the tortillas and cheese back in the oven for just long enough for the cheese to melt and the tortillas to finish cooking.

Ingredients

• 2 cups of salsa (see our homemade recipe here, or use your favorite store-bought salsa)
• One cup of water
• 2 tablespoons of paste made from tomatoes
• 1/2 teaspoon of coriander
• 1 teaspoon of chili powder
• 1 teaspoon of ground cumin
• 1 small rotisserie chicken, with the meat taken off the bones (you’ll need about 1 1/2 pounds of picked chicken meat)
• 6 tablespoons of vegetable oil
• 12 white or yellow 6” corn tortillas
• 8 ounces pepper jack cheese, shredded
• 4 cups of shredded iceberg lettuce
• 8 ounces Monterey jack cheese, shredded
• Sliced black olives
• Sliced pickled jalapenos
• Thinly sliced red onion
• Avocado wedges
• Sour cream
• Lime juice
• Fresh cilantro

Step-By-Step Cooking Instructions

1. Set the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
4. Add the coriander, chili powder and cumin and stir again.
5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
6. Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
7. Divide the pepper jack between the 12 tortillas.
8. Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
9. Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans half way through for even browning.
10. Remove one pan at a time from the oven and quickly top with half the lettuce. Then pick up each tortilla, fold in half and place in the reserved dish or pan, letting each taco stay folded by leaning on the one next to it, or the side of the pan. They will stay in this shape once folded hot. Repeat for the second pan. Turn off oven. (Important: Tacos are hot, so we recommend using tongs to take them out and fold them.)
11. Then, put the Monterey jack cheese on top of the 12 folded tacos and put them back in the oven for 4–5 minutes with the oven off. The leftover heat will melt the jack cheese on top of the lettuce.
12. Serve hot with whatever toppings you want including sliced back olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro, etc.

Variations and Serving Suggestions

We used shredded cooked chicken to make these Easy Rotisserie Chicken Tacos, but you could just as easily use cooked ground beef, pulled pork, fish, or any other taco filling you like.

You can also add your favorite toppings to these Easy Rotisserie Chicken Tacos. We gave them black olives, pickled jalapenos, sliced red onion, avocado wedges, sour cream, lime juice, and cilantro. You could also try guacamole, more salsa, this great red chile sauce, or a cheesy queso.