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
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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 tacos 1x
- Category: entree
- Method: baked
- Cuisine: Mexican
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.
So yummy! Everyone loved them but a little spicy for my little ones so I’ll make some without pepper jack next time. Can you suggest best way to reheat leftovers?
Hi Lindsey – If you anticipate having leftover chicken, I’d refrigerate that on it’s own and then assemble and heat according to instructions. Otherwise, I’d take off any leftover lettuce and reheat the assembled tacos in the oven – adding new/fresh lettuce before serving.
Have made these twice now and love them! Just put them in the oven for 10 minutes at 450…my oven runs hot!
Thanks Mary – yes, every oven is different so exact timing can vary…
I’ve made these tacos so many times! My family loves them! They are so delicious. You would think the lettuce would get soggy but it doesn’t. Amazing! Thank you for a great recipe!
You’re very welcome! Glad the tacos are a hit!
These were AMAZING! I did them as tostadas instead and oh my!!!! So yummy
Thank you Beth!
Excellent flavor and simple recipe. My kids came back for seconds which never happens. My tortillas got soggy and fell apart during the first round in the oven. I’d love any tips and suggestions to prevent that happening in the future if you have them.
Hi Abbey – Just make sure that the chicken mixture isn’t too liquidy and also, be sure to oil the tortillas. The oil will help them crisp up in the oven as they bake and also stop the moisture from the chicken from soaking into the corn tortilla.
Fun family dinner! Made a taco bar of toppings. The tortillas were perfect and delicious done this way. New fam fave!
Thanks Sally!
Delicious and quick and easy
Thank you Carole!
It was very delicious but I made I with leftover pot loin chops sliced in slivers.
Thanks for the suggestion Venta!
Delicious! My folding of the corn tortillas didn’t look so good, but certainly didn’t take away from the taste! Will definitely keep this recipe! Thanks!!
Glad you liked the taco Janet!
This is a family favorite recipe and I have friends request it when they are coming over for dinner.
We’re so glad the tacos are a hit Leigha!