Easy Rotisserie Chicken Tacos: Flavorful Oven-Baked Crowd Pleaser
By Emma Collins
Prep
20 min
Cook
20 min
Total
40 min
Servings
4
Level
Easy
These Easy Rotisserie Chicken Tacos take tender, shredded chicken and elevate it with a quick bake, all in one pan for the meal. Topping the tortillas with the melted cheese creates a truly satisfying texture alongside with the fresh toppings such as crisp lettuce. The use of rotisserie chicken means that this specific dish can come together in an extremely quick flash. This element creates an excellent weeknight meal.
Beginning with a pre-cooked rotisserie chicken saves important prep time for enabling one to focus on mixing it with salsa, water, along with spices like chili powder as well as cumin. The choice to use corn tortillas in tacos improves the flavor of the traditional taco. A sprinkle of two types of cheese on the dish contributes to the rich, savory notes.
While cooking, the edges of the tortilla will begin to crisp, indicating that they are now prepared for the delicious filling that is inside. The frequent error of overloading the tortillas can create a chaotic end result, verify that you use the correct amount of chicken with cheese to preserve structure.
Serve these tacos hot from the oven, layered with toppings such as black olives, avocado wedges, along with sour cream on top. Leftovers can indeed be stored in the refrigerator, but it is best to keep the toppings separate from the other items to maintain the textures fresh and crisp until the time to enjoy them again.
Why this recipe works
- Employs the use of pre-cooked rotisserie chicken in greatly reducing preparation time while also providing tender, flavorful meat.
- Bakes the tacos until the edges are crispy and the filling bubbles, creating an appealing texture that improves the overall eating experience.
- One dish is all you need for both preparing within and cooking. This approach simplifies cleanup for you while allowing you the time to focus on the meal.
- It is versatile enough for adapting to various toppings. This feature enables all individuals to customize their tacos while also savoring a full-flavored meal.
- Mixing two types of cheese, pepper jack with Monterey jack, creates a depth of flavor in addition to ensuring a stretchy, melty finish.
Ingredients
- •2 cups salsa (homemade or jarred)
- •1 cup water
- •2 tablespoons tomato paste
- •1 2 coriander (1/2 teaspoon)
- •1 teaspoon chili powder
- •1 teaspoon ground cumin
- •1 small rotisserie chicken (about 1 1/2 pounds of picked chicken meat)
- •6 tablespoons vegetable oil
- •12 6-inch corn tortillas (white or yellow)
- •8 ounces pepper jack cheese (shredded)
- •4 cups shredded iceberg lettuce
- •8 ounces Monterey jack cheese (shredded)
Instructions
- 1
Preheat the oven to 450°F.
- 2
In a large skillet, place salsa, water, and tomato paste. Heat on medium, stirring to combine.
- 3
Add the coriander, chili powder, and cumin, stirring again.
- 4
Shred the cooked chicken into the salsa mixture and heat until hot.
- 5
Brush two sheet pans with half of the oil.
- 6
Lay 6 corn tortillas on each tray, brushing tops with the remaining oil.
- 7
Divide the pepper jack cheese between the tortillas.
- 8
Spoon the warm chicken mixture onto the tortillas, but not to the edges.
- 9
Bake for 12-15 minutes or until edges are crispy and filling is hot.
- 10
Rotate pans midway through for even browning.
- 11
Remove one pan at a time, topping with half the lettuce.
- 12
Fold each tortilla in half and place into a reserved pan.
- 13
Top the folded tacos with Monterey jack cheese.
- 14
Return to the oven with the heat off for 4-5 minutes to melt the cheese.
- 15
Serve hot with desired toppings.
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