Quick And Easy Rotisserie Chicken Tacos Recipes

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EASY ROTISSERIE CHICKEN TACOS



Easy Rotisserie Chicken Tacos image

Provided by A Family Feast

Categories     entree

Time 40m

Number Of Ingredients 19

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
Sliced black olives
Sliced pickled jalapenos
Thinly sliced red onion
Avocado wedges
Sour cream
Lime juice
Fresh cilantro

Steps:

  • 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.

Nutrition Facts : ServingSize 1 taco, Calories 303 calories, Sugar 3.7 g, Sodium 602.9 mg, Fat 17.8 g, SaturatedFat 10.2 g, TransFat 0 g, Carbohydrate 20.4 g, Fiber 3.7 g, Protein 17 g, Cholesterol 45.5 mg

QUICK AND EASY ROTISSERIE CHICKEN TACOS



Quick and Easy Rotisserie Chicken Tacos image

If you're looking for a fast, easy weeknight meal, these rotisserie chicken tacos are the perfect option!

Provided by Jennifer Farley

Categories     Main Course

Time 20m

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 clove garlic, (minced)
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups (1 pound) shredded rotisserie chicken ((discard skin))
1/2 cup salsa
10-12 warm tortillas ((corn or flour tortillas will work))
Optional toppings: jalapeños, avocado, cilantro, shredded red cabbage, fresh squeezed lime juice

Steps:

  • In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine.
  • Add the chicken and stir to coat with the spice mixture. If needed, add 2-3 tablespoons of water to help distribute everything evenly. Remove from the heat and stir in the salsa.
  • Serve tacos on warm tortillas with your favorite toppings! I highly recommend adding a spritz of fresh squeezed lime juice at the end.

Nutrition Facts : Calories 160 kcal, Carbohydrate 14 g, Protein 7 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 19 mg, Sodium 374 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

QUICK AND EASY ROTISSERIE CHICKEN TACOS



Quick and Easy Rotisserie Chicken Tacos image

If you're looking for a fast, easy weeknight meal that even kids like, these rotisserie chicken tacos are the perfect option! My 10yo son did a lot of the work to help make it... those are the kind of recipes I love!

Provided by Chef TanyaW

Categories     Mexican

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1 garlic clove, minced
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
4 cups rotisserie chicken (shredded, discard skin)
1/2 cup salsa
10 -12 tortillas, warmed

Steps:

  • In a large heavy bottom saucepan, heat the olive oil over medium-low heat. Add the garlic and cook for 1 minute, then add the chili powder, cumin, paprika, onion powder, salt and pepper, stirring to combine.
  • Add the chicken and stir to coat with the spice mixture. If needed, add 2-3 tablespoons of water to help distribute everything evenly. Remove from the heat and stir in the salsa.
  • Serve tacos on warm tortillas with your favorite toppings! I highly recommend adding a spritz of fresh squeezed lime juice at the end.
  • Optional Toppings: avocado, cilantro, white onions, red onions, shredded red or green cabbage, fresh squeezed lime juice, jalapenos (the site won't let me put this in ingredients).

Nutrition Facts : Calories 418.7, Fat 14, SaturatedFat 2.9, Sodium 1088.9, Carbohydrate 62.8, Fiber 4.7, Sugar 3.1, Protein 10.4

ROTISSERIE CHICKEN TACOS



Rotisserie Chicken Tacos image

This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun "Taco Bar Night" with the kids or for a party.

Provided by april.creative

Categories     World Cuisine Recipes     Latin American     Mexican

Time 35m

Yield 12

Number Of Ingredients 13

12 corn taco shells
2 tablespoons canola oil
½ cup diced onion
2 cloves garlic, pressed
1 pound rotisserie chicken, meat pulled and shredded
1 (8 ounce) can tomato sauce
1 cup salsa, divided
1 (1 ounce) package taco seasoning
1 (15 ounce) can vegetarian refried beans
2 cups shredded lettuce
2 cups shredded Mexican cheese blend
1 cup chopped green and red bell peppers
1 cup diced tomatoes

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
  • Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
  • Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
  • Warm taco shells in the preheated oven for 3 to 5 minutes.
  • Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

Nutrition Facts : Calories 277.4 calories, Carbohydrate 21.3 g, Cholesterol 48.8 mg, Fat 12.6 g, Fiber 3.7 g, Protein 19.6 g, SaturatedFat 5.2 g, Sodium 768 mg, Sugar 3.7 g

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