Rotisserie Chicken Tacos
Description
Everyone needs a delicious, super quick weeknight meal. These tacos are made with rotisserie chicken, 2 cheeses, seasonings and tortillas.
Ingredients
2 c. salsa
1 c. water
2 T. tomato paste
½ t. coriander
1/2 to 1 t. chili powder
1 t. ground cumin
1 small rotisserie chicken, meat shredded (about 1 1/2 lb. meat)
6 T. vegetable oil
12 corn six inch tortillas
8 oz. pepper jack cheese, shredded
4 c. shredded iceberg lettuce
8 oz. Monterey jack cheese, shredded
Topping choices: black olives, jalapenos, red onions, avocado, sour cream, lime juice, fresh cilantro, guacamole
Directions
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Preheat the oven to 450 degrees.
Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
Add salsa, tomato paste and water to a large skillet; turn heat to medium; stir. Add coriander, chili powder and cumin; stir.
Add the shredded chicken to the salsa mixture; heat, keeping warm.
Brush 2 sheet pans with half of the oil. Lay out the tortillas, 6 per tray and brush the tops with the other half of the oil.
Divide the pepper jack and then the warm chicken mixture between the 12 tortillas, but not completely to the edges.
Bake 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 of the lettuce. 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 should stay in this shape. Repeat for the second pan. The tacos are hot so use tongs to remove and fold. Turn the oven off.
Top the 12 folded tacos with the Monterey jack cheese; place back in the still warm oven (oven is off) for 4-5 minutes.
Serve hot with desired toppings.
Makes 12 tacos.