Easy Fast Rotisserie Chicken Tacos
Quick and flavorful taco recipe with doctored up rotisserie chicken and all your favorite taco toppings! Makes a great weeknight meal and can feed a crowd.
Servings: 16 tacos
Calories: 267kcal
Equipment
Ingredients
- 3 cups shredded rotisserie chicken meat
- 1 cup of your favorite jarred salsa
- 1/4 cup chicken broth or water
- 1 1/2 teaspoons chili powder
- 1 1/2 teaspoons ground cumin
- 2 tablespoons tomato paste
- Olive Oil
- 16 white or yellow 6 inch corn tortillas
- 16 oz. shredded pepper jack or Monterey jack cheese
- 4 cups shredded lettuce
- Other favorite taco toppings like sour cream, limes, cilantro, guacamole, olives, corn, black beans
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- In a large skillet, combine salsa, broth, spices, and tomato paste. Heat over medium heat, stirring to combine. When the mixture is warm, after about 5 minutes, stir in the shredded chicken. Cook for another 5 minutes, or until chicken is warmed through.
- Brush 2 (9x13) baking dishes with olive oil. Lightly brush each tortilla with oil as you layer them in the baking dishes (see photos above), spooning the chicken mixture evenly between the 16 tortillas, 8 in each baking dish. Sprinkle evenly with cheese.
- Bake for 10 minutes, or until cheese is melted and the edges of the tortillas are beginning to brown.
- Serve immediately with all of your favorite taco toppings.
Notes
You can use store-bought hard taco shells instead of corn tortillas, just skip the olive oil and reduce the baking time to 5 to 8 minutes.
Nutrition
Serving: 2 | Calories: 267kcal | Carbohydrates: 9g | Protein: 24g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Cholesterol: 76mg | Sodium: 519mg | Fiber: 2g | Sugar: 2g