Spare heaps of time by setting up these tacos with a cooked rotisserie chicken from the grocery store. Taco night just got significantly less demanding – and considerably progressively scrumptious – because of this Easy Rotisserie Chicken Tacos formula! This is an incredible method to bolster a ravenous family – also a horde of companions when they go to your home to watch the diversion.
While we made these Easy Rotisserie Chicken Tacos with destroyed cooked chicken, you can simply pursue this equivalent technique 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 fixings also. We served them with dark olives, salted jalapenos, cut red onion, avocado wedges, acrid cream, crisply pressed lime juice and cilantro. Guacamole, more salsa, this phenomenal red chile sauce, or a mushy queso would be different heavenly choices.
Also try our recipe Spicy Sriracha Shrimp 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.
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.
- 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.
Read more our recipe Black Bean Vegan Enchiladas
Source : https://bit.ly/2T33N3n
Cookpad
Advertisement