Rotisserie Chicken Tacos

Have you ever made a meal and then you feel like you completed cheated because it was so easy? Those are my favorite meals! Let me introduce to Rotisserie Chicken Tacos. Guys, this is so easy. First off, I am the girl that will always pick up a rotisserie chicken at the store. I mean all the work is done for you for 5 bucks.

Now you will take that magic chicken you bought and create chicken tacos that will have your family thinking you are a goddess in the kitchen. Chop up your favorite toppings and you are ready to roll. You have just changed the Taco Tuesday Game.

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Rotisserie Chicken Tacos
2 cups salsa (I used Mateo’s Salsa)
1 cup water
2 T tomato paste
½ t coriander
1 t chili powder
1 t ground cumin
1 small rotisserie chicken (picked up from Costco), meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
6 T vegetable oil
12 white 6” corn tortillas
8 ounces pepper jack cheese, shredded
4 cups shredded iceberg lettuce (I cheated and bought the bag)
8 ounces Monterey jack cheese or Cheddar Cheese, shredded

Toppings

Guacamole Homemade or My go-to
Sliced pickled jalapeños
Diced tomatoes
Thinly sliced red onion
Avocado wedges
Sour cream
Lime juice
Fresh cilantro

Preheat the oven to 425 degrees.
Use baking sheets with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each). Brush both baking sheets with oil. This will prevent sticking. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil. Set pans aside.
In a large skillet, place salsa, water and tomato paste. Using medium heat, stir and combine. Add the coriander, chili powder and cumin seasonings. Stir together completely.
Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
Beginning working on taco assembly, divide the pepper jack between the 12 tortillas.
Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack. Leave some room around the edges so your tacos will not be too full (yet!) Now top the tacos with Monterey jack cheese.

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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 halfway through for even browning.
Remove tacos from the oven. 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. Add the lettuce at this time.

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Serve hot with whatever toppings you want including diced tomatoes, pickled jalapeños, thinly sliced red onion, avocado wedges, sour cream, guacamole, lime juice, fresh cilantro, etc.

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