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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.
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.
How do 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.
Once the edges start to turn golden brown, remove the pan from the oven and place the shredded lettuce on top.
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.
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.
We think corn tortillas work best for this recipe but flour tortillas can also be used.
You may enjoy these other taco recipes:
- Confetti Chicken Tacos
- Fish Tacos
- Blackened Tilapia Soft Tacos
- Pork Lomitos Tacos
- Pulled Chicken Tacos
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Easy Rotisserie Chicken Tacos
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.
Ingredients
2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
1 cup water
2 tablespoons tomato paste
1/2 teaspoon coriander
1 teaspoon chili powder
1 teaspoon ground cumin
1 small rotisserie chicken, meat removed from the bones (you’ll want about 1 1/2 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
Toppings
Sliced black olives
Sliced pickled jalapenos
Thinly sliced red onion
Avocado wedges
Sour cream
Lime juice
Fresh cilantro
Instructions
- 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.
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Irene Rodriguez says
I love your rotisserie chicken recipe but way too much for only me. Can I freeze the prepared chicken?
Martha says
Sure Irene! You could freeze in zipper seal bags, making sure that you’ve pushed out as much air as possible to avoid freezer burn.
Nadine says
This recipe is excellent. Just the right amount of spice in the chicken and the baked tacos are perfect. Will make this again
Martha says
Thanks Nadine!
Diane Diaz says
The filling was amazing! But I too, had burnt corn tortillas. We still ate them! I think I will reduce the time. I had checked them at about 9-10 minutes, should have pulled them then.
Only used half the chicken, so I’m freezing it and try again!
Thanks for the recipe!
Martha says
Thanks for your feedback Diane (every oven is different I suppose!) – glad you were still able to enjoy the tacos.
Tammy F says
Yuck! This was not good. Followed recipe exactly. Used whole rotisserie but this was way too much sauce and no flavor in the sauce. Tortillas came out nice and crispy though.
Martha says
Sorry you were disappointed Tammy
Christine Beirne says
Love, love this recipe! I only made one small change, instead of brushing oil, I just spray with avocado oil and it still turns out crispy!
Martha says
Great suggestion Christine!
Stef says
Made this recipe for dinner. Mine were pretty sloppy like I read in other comments. Added a little sugar to cut the bitter taste. They were ok but family said this one was not a keeper – especially the kids. Had quite a bit left over. Think I might use tortilla chips and layer them with chicken mixture and cheese and try a casserole. Probably will like it better than the tacos. But thanks anyway.
Martha says
Thanks for your feedback Stef – sorry you were disappointed.
Lisa says
Hi! Love your recipes but more Keto low carb please! Keto pizza was great and right now making chicken tacos without the shells for my husband and myself but everyone else gets them! Thanks for reading!
Martha says
Thanks Lisa – my husband Jack tends to eat lower carb these days so I’ll be sure he shares some more recipes!
Jaime LaFontaine says
I have made this recipe 5 times in the last 2 weeks. It’s incredible, particularly the tortillas! Thank you so much for sharing.
Martha says
You’re welcome Jaime – glad you are enjoying the tacos!
Julian Gifford says
I made this twice and will make it again tonight. The first time I made it, it was an instant hit. Quick and easy with great flavor and texture.
Martha says
Glad you are enjoying the recipe Julian!
Donna says
My family loved this recipe when I made it for Cinco de Mayo. I’m going to make themagain tonight but I’m trying beef. Hope it works!!
Martha says
Great idea Donna! (It should definitely work!)