Easy Rotisserie Chicken Tacos

Easy Rotisserie Chicken Tacos

These Easy Rotisserie Chicken Tacos are a snappy and flavorful weeknight supper, and an incredible method to encourage a group at your next diversion day party.

Taco night just got much simpler – and significantly progressively heavenly – because of this Easy Rotisserie Chicken Tacos formula! This is an extraordinary method to encourage a ravenous family – too a horde of companions when they go to your home to watch the amusement.

While we made these Easy Rotisserie Chicken Tacos with destroyed cooked chicken, you can simply pursue this equivalent strategy utilizing cooked ground meat, pulled pork, fish, or some other most loved taco filling.

Don't hesitate to serve these Easy Rotisserie Chicken Tacos with your most loved garnishes also. We served them with dark olives, cured jalapenos, cut red onion, avocado wedges, acrid cream, newly pressed lime juice and cilantro. Guacamole, more salsa, this fabulous red chile sauce, or a gooey queso would be different flavorful choices.


Easy Rotisserie Chicken Tacos


  • 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
  • 1 cup water
  • 2 tablespoons tomato paste
  • ½ teaspoon coriander
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ 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


  • Sliced black olives
  • Sliced pickled jalapenos
  • Thinly sliced red onion
  • Avocado wedges
  • Sour cream
  • Lime juice
  • Fresh cilantro


  1. Preheat the oven to 450 degrees F.
  2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
  3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
  4. Add the coriander, chili powder and cumin and stir again.
  5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
  6. 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.
  7. Divide the pepper jack between the 12 tortillas.
  8. Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
  9. 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.
  10. 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.)
  11. 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.
  12. 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.

For more detail : bit.ly/2T33N3n


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