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These Easy Rotisserie Chicken Tacos are a quick and delicious weeknight meal, and a great way to feed a crowd at your next game day party.

Easy Rotisserie Chicken Tacos - A Family Feast

Taco night just got a lot easier – and even more delicious – thanks to this Easy Rotisserie Chicken Tacos recipe! This is a great way to feed a hungry family – as well a crowd of friends when they come to your house to watch the game.

Easy Rotisserie Chicken Tacos - A Family Feast


How to you make Easy Rotisserie Chicken Tacos?

We started with a pre-cooked rotisserie chicken – removing the meat from the bones and shredding the meat.

Next, we tossed the shredded chicken in a mixture of salsa (you can make your own, or use your favorite jarred variety), water, tomato paste, and seasonings including coriander, chili powder, and cumin.

Then we placed corn tortillas on a baking sheet and brushed both sides with oil. Shredded pepper jack cheese and the shredded chicken mixture were placed on top of the tortillas – then placed in the oven for an initial bake to begin cooking the tortillas and melting the cheese.

Easy Rotisserie Chicken Tacos

Once the edges start to turn golden brown, remove the pan from the oven and place the shredded lettuce on top.

Easy Rotisserie Chicken Tacos

Then fold each tortilla in half, nestle them into a baking pan and top with shredded Monterey jack cheese. Return to the oven, just long enough for the cheese to melt and the tortillas finish cooking.

Easy Rotisserie Chicken Tacos


While we made these Easy Rotisserie Chicken Tacos with shredded cooked chicken, you can just as easily follow this same method using cooked ground beef, pulled pork, fish, or any other favorite taco filling.

Feel free to serve these Easy Rotisserie Chicken Tacos with your favorite toppings as well. We served them with black olives, pickled jalapenos, sliced red onion, avocado wedges, sour cream, freshly squeezed lime juice and cilantro.  Guacamole, more salsa, this fantastic red chile sauce, or a cheesy queso would be other delicious options.

Easy Rotisserie Chicken Tacos

We think corn tortillas work best for this recipe but flour tortillas can also be used.

You may enjoy these other taco recipes:

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Easy Rotisserie Chicken Tacos - A Family Feast

Easy Rotisserie Chicken Tacos

  • Author: A Family Feast
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12 tacos
  • Category: entree
  • Method: baked
  • Cuisine: Mexican


2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)

1 cup water

2 tablespoons tomato paste

½ teaspoon coriander

1 teaspoon chili powder

1 teaspoon ground cumin

1 small rotisserie chicken, meat removed from the bones (you’ll want about pounds of picked chicken meat)

6 tablespoons vegetable oil

12 white or yellow 6” corn tortillas

8 ounces pepper jack cheese, shredded

4 cups 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


Preheat the oven to 450 degrees F.

Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).

In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.

Add the coriander, chili powder and cumin and stir again.

Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.

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.

Divide the pepper jack between the 12 tortillas.

Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.

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.

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. (Note: Tacos are hot so we suggest that you use tongs to remove and fold.)

Then take the 12 folded tacos and top with the Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the jack cheese over the lettuce.

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.

Keywords: tacos, chicken



Easy Rotisserie Chicken Tacos

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  • JAM wrote:

    At 450F, my oven incinerated the tortillas after 10 minutes!

    • Martha wrote:

      Sorry you had problems with the recipe JAM – curious to know what brand of tortillas you used? Did you happen to swap in flour for corn?

  • Raven wrote:

    How many calories per serving

    • Martha wrote:

      Hi Raven – I just added the nutritional information to the bottom of the recipe card…303 calories per taco.

  • Marlene wrote:

    The filling was great but these came out burnt to a crisp at 12 minutes. Like really burnt. If you’re making this I suggest keeping an eye on them. 🙁 will def put them in less time

    • Martha wrote:

      Thanks for your feedback Marlene – it definitely sounds like your oven runs much hotter than ours

  • Terryn0522 wrote:

    These were very good! I did not have any tomato paste so I used tomato sauce and I didn’t have any salsa (except with ghost peppers) so I used a can of diced tomatoes. We used flour tortillas so I didn’t put them in the oven but they were delicious and quick and easy. I will definitely make these again.

    • Martha wrote:

      Sounds like some great adaptations in a pinch! Glad you liked the recipe!

  • Joanna wrote:

    Thanks, Martha! These tacos were absolutely delicious! I made the recipe exactly as written and they will definitely be requested again!

    • Martha wrote:

      So glad the recipe was a hit Joanna!

  • Gina wrote:

    I made this for dinner tonight, it came out amazing !! I over cooked it so it was a bit crunchy, but still delicious

    • Martha wrote:

      Glad you enjoyed the tacos Gina!

  • Polly McKee wrote:

    I’m going to make this recipe for dinner tommorrow nite but do not have coriander. Can you tell me what it is and can it be omitted? Do you have any recipes for chicken enchiladas using rotisserie chicken and using a white sauce (sort of like alfredo?? not sure what its called??) Thank you!

    • Martha wrote:

      Hi Polly – Coriander is actually dried and ground cilantro seed – you can leave it out and adjust the seasonings to suit your tastes. We do have a Chicken Enchiladas recipe (it’s just called white sauce) 🙂 – this recipe is written using our Pulled Mexican Chicken recipe which is well-seasoned, but you can use rotisserie and add some tomatoes and other seasonings of your own. (Hope this helps!)

  • Jessica wrote:

    Easy and delicious! I didnt put back in the oven a second time due to time but they work well either way! I used mexican blend cheese.

    • Martha wrote:

      Thanks Jessica – glad you enjoyed the tacos!

  • Linda wrote:

    I like crispy tacos. Do the tacos have any crispness to them or are they soft tacos?

    • Martha wrote:

      Hi Linda – The tacos end up with some chew to them – so softer than the store-bought crispy-fried tacos shells but not as soft as a soft flour tortilla. Hope that helps!

  • Linda wrote:

    The chicken tacos was the best. I made them for supper and everyone loved them!!!

    • Martha wrote:

      Thanks Linda – glad you all enjoyed the tacos!

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