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.
Also Try Our Recipe : CRISPY COCONUT CHICKEN STRIPS
INGREDIENTS
- 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
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.
- Visit bit.ly/2XjoF4J for full instructions.
Read More Our Recipe : BLACKBERRY LIME CAKE
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