Easy Rotisserie Chicken Tacos
Tender shredded chicken, melty cheese, crispy tortillas, and all your favorite toppings — these Easy Rotisserie Chicken Tacos are the ultimate quick dinner win. Perfect for weeknights or serving a hungry crowd during game day!
🕒 Prep Time: 20 min | Cook Time: 20 min | Total Time: 40 min
Yield: 12 tacos
❤️ Why You’ll Love These Easy Rotisserie Chicken Tacos
- Fast & fuss-free: Rotisserie chicken means no raw meat prep.
- Feeds a crowd: Makes 12 tacos, ideal for family gatherings.
- Customizable: Load them up with your favorite toppings.
Easy Rotisserie Chicken Tacos
- Total Time: 40 minutes
- Yield: 12 tacos 1x
Description
Tender shredded chicken, melty cheese, crispy tortillas, and fresh toppings — these Easy Rotisserie Chicken Tacos are a quick and delicious weeknight win or a crowd-pleaser for game day.
Ingredients
- 2 cups salsa (homemade or jarred)
- 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 & shredded (about 1½ lbs)
- 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 (optional):
- Sliced black olives
- Pickled jalapeños
- Thinly sliced red onion
- Avocado wedges
- Sour cream
- Fresh lime juice
- Fresh cilantro
Instructions
1. Preheat oven to 450°F. Prepare a roasting pan or 2 sheet pans for 12 tacos.
2. In a skillet, combine salsa, water, and tomato paste over medium heat. Stir in coriander, chili powder, and cumin.
3. Shred rotisserie chicken and stir into salsa mixture. Heat until hot, then keep warm.
4. Brush pans with half the oil. Arrange tortillas, brush tops with remaining oil.
5. Sprinkle pepper jack cheese evenly over tortillas. Spoon chicken mixture on top.
6. Bake for 12–15 minutes until edges are crispy and filling is bubbly, rotating pans halfway.
7. Remove one pan, top with half the lettuce, fold each taco using tongs, and arrange so they hold shape. Repeat with second pan.
8. Sprinkle Monterey jack over folded tacos, return to oven (off) for 4–5 minutes to melt.
9. Serve hot with toppings like olives, jalapeños, onions, avocado, sour cream, lime juice, and cilantro.
Notes
Make ahead: Prepare chicken mixture earlier and refrigerate until ready to assemble.
For extra crispy tacos, bake 2–3 minutes longer before folding.
Swap pepper jack for cheddar or queso fresco for variety.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 3g
- Fat: 14g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 15g
🍽️ Ingredients
For the tacos:
- 2 cups salsa (homemade or your favorite jarred)
- 1 cup water
- 2 tablespoons tomato paste
- ½ teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 small rotisserie chicken, meat removed & shredded (about 1½ lbs)
- 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 (optional, but highly recommended!):
- Sliced black olives
- Pickled jalapeños
- Thinly sliced red onion
- Avocado wedges
- Sour cream
- Fresh lime juice
- Fresh cilantro
👩🍳 Step-by-Step Instructions
1️⃣ Preheat your oven to 450°F. Have a roasting pan or two sheet pans ready for 12 tacos.
2️⃣ Make the filling: In a large skillet, combine salsa, water, and tomato paste over medium heat. Stir in coriander, chili powder, and cumin. Add shredded chicken, heat until hot, and keep warm.
3️⃣ Prep tortillas: Brush sheet pans with half the oil. Lay tortillas flat (6 per pan), brush tops with remaining oil.
4️⃣ Layer: Sprinkle pepper jack evenly over tortillas, then spoon chicken mixture on top (don’t go all the way to the edges).
5️⃣ Bake: Place in oven for 12–15 minutes until edges are crispy and filling is bubbly. Rotate pans halfway for even cooking.
6️⃣ Shape: Remove one pan at a time, top with half the lettuce, then fold each taco in half using tongs. Arrange so they hold shape as they cool slightly. Repeat with second pan.
7️⃣ Cheese finish: Sprinkle Monterey jack over folded tacos, return to oven (heat off) for 4–5 minutes to melt.
8️⃣ Serve & enjoy: Add toppings like olives, jalapeños, onions, avocado, sour cream, lime juice, and cilantro. Serve hot! 🌮✨
💡 Pro Tips & Tricks
- Make ahead: Prep filling earlier in the day, store in the fridge, then assemble & bake when ready.
- Cheese swap: Try cheddar or queso fresco for a twist.
- Crisp factor: For extra crispy tacos, bake 2–3 minutes longer before folding.
📦 Make Ahead & Storage
- Store: Keep leftovers in the fridge for up to 3 days.
- Reheat: Bake at 350°F for 8–10 minutes to crisp back up.
- Freeze: Freeze chicken filling only, not assembled tacos, for up to 2 months.
📊 Nutrition (per taco)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 taco | 280 | 15g | 18g | 14g | 3g | 3g |
Disclaimer: Nutrition facts are estimated and may vary based on exact ingredients used.
❓ FAQs
Q: Can I use flour tortillas instead?
A: Yes! They’ll be softer and less crispy, but still delicious.
Q: How spicy are these tacos?
A: Medium heat — you can adjust by using mild salsa and less chili powder.
Q: Can I make them vegetarian?
A: Absolutely — swap chicken for sautéed mushrooms, beans, or jackfruit.