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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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FABULOUS
Thanks Karen – so glad you enjoyed the recipe!
These were great! I did use a packet of taco seasoning for the chicken but other than that followed the recipe.
Thanks Tracy (totally fine to use the packet!)
Now I don’t leave reviews, but these tacos were ABSOLUTELY DELICIOUS. I love crunchy tacos and now I know the secret to making them fresh instead of using the pre-fab crunchy shells out of the box. Never again. This was SO MUCH BETTER. I followed the recipe exactly. Thank you for sharing. I think you changed my life!!
Wow Andi! 🙂 So glad you enjoyed the tacos!
Perfect recipe for a quick meal
Thank you!
i did something totally wrong because putting the filled shells in the oven at 450 for 12 minutes totally blackened my shells. I don’t think it made even 6 minutes and then I smelled burning and ran to my oven. The reason I’m giving the recipe 4 stars nonetheless is because I was able to salvage the leftover chicken and tortillas to heat the tortillas on the stove and serve it that way. The sauce was super delicious and easy. I’ll do this again with the tortillas on a lower temp in the oven and a shorter time.
Hi Diana – did you happen to swap in flour tortillas instead of using corn? The flour will definitely brown quicker and maybe even burn.
Family of ten … We loved them!!!
Will be making these again…
Thanks Lori!
These are delicious and easy! Thank you for the recipe!
Thanks Bobbi!
This is my favorite taco recipe!!! Thank you for sharing!!!!
You’re welcome! Glad you enjoyed the tacos!
Great & directions are true
Thank you Sally!
Oh my word, these tacos were delicious. Was trying to determine what to prepare for dinner, had a rotisserie chicken in the fridge that needed to be used. I found this recipe and decided to give it a try. So happy I did, it is east to prepare, very flavorful, and delicious. I cut the recipe in half (just my husband and myself) and it worked out great. Thank you Martha for sharing this yummy recipe.
You’re very welcome Donna – so glad you enjoyed the tacos!