Easy Rotisserie Chicken Tacos
These Easy Rotisserie Chicken Tacos are crispy, cheesy, and ready in 40 minutes with a simple store-bought chicken shortcut.
Equipment
- Skillet
- Sheet pans
- Deep baking dish or roasting pan
- Tongs
Ingredients
- 2 cups salsa
- 1 cup water
- 2 tablespoons tomato paste
- ½ teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 small rotisserie chicken, shredded, about 1 1/2 pounds meat
- 6 tablespoons vegetable oil
- 12 small 6-inch corn tortillas
- 8 ounces shredded pepper jack cheese
- 4 cups shredded iceberg lettuce
- 8 ounces shredded Monterey jack cheese
- optional toppings: sliced black olives, pickled jalapeños, thin sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro
Instructions
- Preheat oven to 450°F and prepare a deep baking dish or roasting pan for folded tacos.
- Heat salsa, water, and tomato paste in a skillet over medium heat. Stir until smooth.
- Mix in coriander, chili powder, and cumin.
- Add shredded rotisserie chicken and heat until warmed through.
- Brush sheet pans and both sides of tortillas with vegetable oil.
- Spread pepper jack cheese onto tortillas, then add warm chicken filling while leaving the edges mostly uncovered.
- Bake for 12 to 15 minutes until tortillas begin crisping and the filling bubbles. Rotate pans halfway through cooking.
- Remove from oven and quickly add shredded lettuce.
- Use tongs to fold tortillas in half. Stand them upright against one another in the prepared pan so they hold shape.
- Sprinkle Monterey jack cheese over the folded tacos. Place back in the warm turned-off oven for 4 to 5 minutes until cheese melts.
- Serve hot with your favorite toppings.
Notes
Corn tortillas give the best crispy texture, but flour tortillas also work. Use tongs when folding hot tacos. Add lettuce only to tacos you plan to eat right away.