Easy Rotisserie Chicken Tacos
INGREDIENTS:
Toppings:
INSTRUCTIONS:
You can find complete recipes click here!
- 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.
- ...........................
- ...........................
You can find complete recipes click here!