Easy Rotisserie Chicken Tacos Recipe

Tacos are a versatile and beloved dish, perfect for any occasion. When you want a quick and delicious meal, rotisserie chicken tacos are the answer. Using pre-cooked rotisserie chicken cuts down on prep time while still delivering on flavor. Whether it’s for a weeknight dinner or a casual get-together, these tacos are sure to be a hit.

Preparing the Rotisserie Chicken

Shredding the Chicken:

1. Remove the skin from the rotisserie chicken.
2. Using two forks or your hands, shred the chicken into bite-sized pieces.

Seasoning Tips:

• Even though rotisserie chicken is already seasoned, adding additional spices can enhance the flavor. Sprinkle a bit of cumin and chili powder on the shredded chicken for an extra kick.

Making the Taco Filling

Cooking the Chicken:

1. Heat the olive oil in a skillet over medium heat.
2. Add the chopped onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Adding Vegetables and Spices:

1. Stir in the chopped bell pepper and cook until slightly softened, about 3 minutes.
2. Add the shredded chicken, cumin, chili powder, paprika, salt, and pepper.
3. Cook, stirring occasionally, until the chicken is heated through and well-coated with the spices, about 5-7 minutes.

Warming the Tortillas

Different Methods:

1. Stovetop: Heat a dry skillet over medium-high heat. Warm each tortilla for about 30 seconds on each side until they are pliable and slightly charred.
2. Microwave: Wrap a stack of tortillas in a damp paper towel and microwave on high for about 30 seconds.
3. Oven: Wrap tortillas in aluminum foil and place in a preheated 350°F (175°C) oven for about 10 minutes.

Tips for Perfect Tortillas:

• Keep tortillas warm and pliable by storing them in a tortilla warmer or wrapped in a clean kitchen towel until ready to serve.

Assembling the Tacos

Layering Techniques:

1. Place a generous spoonful of the chicken mixture onto each tortilla.
2. Add desired toppings such as shredded lettuce, diced tomatoes, and sliced avocado.

Adding Toppings:

1. Sprinkle with shredded cheese and a dollop of sour cream.
2. Drizzle with salsa or hot sauce.
3. Garnish with fresh cilantro and a squeeze of lime juice.

Serving Suggestions

Pairing with Side Dishes:

• Serve with a side of Mexican rice, refried beans, or a fresh salad.

Best Beverages:

• Pair with a cold cerveza, a margarita, or a refreshing agua fresca.

Storage Instructions

Keeping Tacos Fresh:

• Store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days.

Reheating Tips:

• Reheat the chicken filling in a skillet over medium heat until warmed through, or microwave in 30-second intervals.

Variations of the Recipe

Different Protein Options:

• Substitute the rotisserie chicken with cooked and shredded beef, pork, or turkey.

Vegetarian and Vegan Alternatives:

• Use seasoned black beans or a mixture of sautéed vegetables like zucchini, mushrooms, and bell peppers.

Health Considerations

Nutritional Information:

• Each taco contains approximately 200-250 calories, depending on the toppings used.

Substitutions for Dietary Restrictions:

• Use dairy-free cheese and sour cream for a lactose-free option.
• Opt for gluten-free tortillas if you have a gluten intolerance.

Common Mistakes to Avoid

Overloading Tacos:

• Avoid overfilling the tortillas to prevent them from breaking or becoming too messy to eat.

Incorrect Tortilla Handling:

• Warm tortillas properly to ensure they are flexible and less likely to tear.

Conclusion

Rotisserie chicken tacos are a quick, easy, and delicious meal that can be customized to suit any taste. With minimal prep and cook time, they are perfect for busy weeknights or casual gatherings. The versatility of this recipe allows for endless variations, making it a staple in any kitchen. So, gather your ingredients and enjoy making these mouth-watering tacos!

FAQs

1. Can I use homemade chicken instead of rotisserie? Yes, you can use any cooked, shredded chicken in place of rotisserie chicken.
2. What’s the best way to reheat leftover tacos? Reheat the chicken filling separately and warm the tortillas just before serving.
3. How can I make these tacos spicier? Add extra chili powder, cayenne pepper, or diced jalapeños to the chicken filling.
4. Can I prepare the filling in advance? Yes, you can make the chicken filling a day ahead and reheat it when ready to assemble the tacos.
5. Are there gluten-free tortilla options? Yes, look for gluten-free corn tortillas or gluten-free flour tortillas at your local grocery store.

Yield: 12

Easy Rotisserie Chicken Tacos Recipe

Print

Tacos are a versatile and beloved dish, perfect for any occasion. When you want a quick and delicious meal, rotisserie chicken tacos are the answer. Using pre-cooked rotisserie chicken cuts down on prep time while still delivering on flavor. Whether it's for a weeknight dinner or a casual get-together, these tacos are sure to be a hit.

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Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

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

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.