This post may contain affiliate links. Please read our disclosure policy.
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Our favorite tacos!!!
Thank you Janet!
These are so good!!! Making them for a girls trip right now! I crave them!
Thanks Leslie!
SO good! And easy even if your local grocery store doesn’t have and rotisserie chicken available. I just bought boneless, skinless breasts and baked, then shredded them. Followed the recipe the rest of the way. Definitely a keeper ♥️
Thanks Maggie!
I’ve made these three or 4 times. My family loves these.
Thanks Langel!
These were delicious and so easy! The la Tortilla Factory white corn and wheat blend were PERFECT for this recipe. I haven’t made a meal from this site that I didn’t like.
Thank you so much Leslie!
Did not like the warm lettuce, but loved everything else. Suggest to add the toppings later. Easy and delicious taco with crispy edges of the tortilla. YUM
Thanks for your feedback Trish!
Under nutrition facts the sodium level fir one taco is over 600 mg is that correct? Thank you so much
Hi Julie – Great question. We use a tool called Nutrifox to create the label based on our recipe ingredients and a database of foods they create on their end. It’s really only a guideline and we always encourage readers who have strict dietary restrictions to calculate the information using a calculator you trust and adjust recipes accordingly. Since a rotisserie chicken is a store bought ingredient, I suppose it’s possible that there could be an excessive amount of sodium. Hope that helps.
So are you using 2 different pans/baking dishes in the oven? Another words, are you putting them in a different pan for the 2nd round in the oven, after the lettuce in Monterey Jack is added?
Yes – we have some photos in the post as well as a video that you might find helpful. You’ll first lay the tortillas flat on a baking sheet or two, then fold and place in a baking pan or dish with high sides.
Delious! Will make again!
Thank you!
These are fabulous! Family & friends request me to make these!
Thanks Donna!