Description
These Easy Rotisserie Chicken Tacos are a quick and delicious meal featuring juicy shredded rotisserie chicken simmered in a flavorful salsa mixture, layered with melted cheeses and fresh toppings inside crispy oven-toasted corn tortillas. Perfect for a crowd, these tacos bake until bubbly and golden, then are finished with fresh veggies and creamy accents for a satisfying Mexican-inspired dinner.
Ingredients
Chicken Mixture
- 2 cups salsa (homemade or your favorite jarred salsa)
- 1 cup water
- 2 tablespoons tomato paste
- ½ teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 small rotisserie chicken, meat removed from bones (about 1½ pounds shredded)
Tortillas and Cheese
- 12 white or yellow 6-inch corn tortillas
- 6 tablespoons vegetable oil (divided)
- 8 ounces shredded pepper jack cheese
- 8 ounces shredded Monterey jack cheese
Toppings and Garnishes
- 4 cups shredded iceberg lettuce
- Sliced black olives
- Sliced pickled jalapenos
- Thinly sliced red onion
- Avocado wedges
- Sour cream
- Lime juice
- Fresh cilantro leaves
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C) and prepare a roasting pan or two sheet pans with high sides, each capable of holding 6 folded tacos.
- Make Salsa Chicken Mixture: In a large skillet, combine the salsa, water, and tomato paste over medium heat, stirring to blend. Add coriander, chili powder, and cumin and mix well. Shred the rotisserie chicken into the skillet, stir to coat in the salsa mixture, and heat until hot. Keep warm.
- Prepare Tortillas: Brush the tops of two baking sheets with half of the vegetable oil. Place 6 corn tortillas on each sheet and brush the tops of the tortillas with the remaining oil.
- Assemble Tacos: Evenly distribute the shredded pepper jack cheese over the 12 tortillas. Next, spoon the warm chicken salsa mixture on top of the pepper jack cheese, staying slightly away from the edges for easier folding.
- Bake Until Crispy: Place the trays in the oven and bake for 12-15 minutes, or until the tortilla edges become slightly crispy and the filling is bubbly. Halfway through cooking, rotate the pans for even browning.
- Fold Tacos and Add Lettuce: Remove one pan at a time from the oven. Quickly top each tortilla with half the shredded iceberg lettuce. Using tongs (to avoid burns), fold each tortilla in half and place it folded side down in the pan or a reserved dish, leaning tacos against each other or the pan sides to hold shape. Repeat for the second tray. Turn off the oven.
- Melt Monterey Jack Cheese: Sprinkle the shredded Monterey jack cheese on top of the folded tacos and return the pans to the warm oven (turned off) for 4-5 minutes, allowing residual heat to melt the cheese.
- Serve with Toppings: Serve the hot tacos topped with sliced black olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, a squeeze of lime juice, and fresh cilantro as desired.
Notes
- Use tongs when handling hot tortillas to avoid burns.
- For extra crispiness, broil the tacos for a minute or two after baking, but watch carefully to prevent burning.
- Feel free to swap pepper jack cheese with your preferred melting cheese.
- Leftover tacos can be stored in the refrigerator and reheated in a hot oven to maintain crispiness.
- Adjust chili powder and jalapeno toppings to your preferred spice level.
