Recipe

These rotisserie chicken tacos turn store-bought chicken into a quick, flavor-packed dinner when you're short on time.

The meat and shells warm up at the same time, so this chicken tacos recipe with rotisserie chicken gets dinner on the table fast.

a baking dish with rotisserie chicken tacos

Can You Make Tacos with Rotisserie Chicken?

Laura fuentes holding a skillet of food standing in front of a blue door

Absolutely! In fact, it’s one of my favorite shortcuts for a quick taco night that my family devours. Whether you shred the chicken or chop it up, you’ll stuff it into crunchy taco shells and heat everything at once with this recipe.

Take them to the next level by letting each person customize their chicken tacos with their favorite toppings, and you’ll have a dinner without complaints.

What You Need

Aside from a rotisserie chicken to stuff your tacos, you’ll need toppings like cheese, your favorite salsa, and possibly some guacamole (if you have it), as well as any other ingredients you have on hand, such as shredded lettuce and sour cream. And if you have a kid who just likes chicken, cheese, and a plain shell, I feel you.

How to Make Rotisserie Chicken Tacos

As you’ll see in the recipe card video, this meal comes together super fast. Here is what you’ll do:

Prep.
Preheat the oven and either chop or pull the meat from the rotisserie. Arrange the hard taco shells on the baking dish so they stand up and fill them with the chicken meat, some cheese, and salsa.
Warm them for 10 to 12 minutes.
Meanwhile, gather any other fresh toppings so they’re ready. We’re not actually cooking the tacos, but placing them in the oven to get crispy shells, warm up the chicken, and melt the cheese.
Serve.
When the tacos come out nice and hot, serve them. Let each person customize their taco with toppings until their heart is content.

How Much Rotisserie Chicken To Use

For a family of 4, I use about 2 to 3 cups of shredded chicken, or about ½ of a rotisserie chicken, depending on the size of the bird and your crunchy taco shells, to make enough mixture to fill them halfway.

two rotisserie chicken tacos in a white dish

Serving Rotisserie Chicken Tacos

If you need to bulk these up to feed hungry teens, whip up a quick corn and black bean salsa as a side dish, use leftover rice to make cilantro lime rice, and serve everything with a margarita.

Always See My Recipes In Google

Rotisserie Chicken Tacos (So Easy!)

Servings: 4

Prep Time: 8

Cook Time: 12

Total Time: 20

These rotisserie chicken tacos turn store-bought chicken into a quick, flavor-packed dinner when you're short on time.

5 from 45 votes

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Watch how it’s made:

Ingredients

For the chicken tacos:

3 cups chopped rotisserie chicken, a little more than ½ chicken
12 crunchy taco shells
1 cup shredded cheddar cheese, more for topping
½ cup salsa, your favorite
Toppings: shredded lettuce, diced tomatoes, shredded cheese, sour cream, salsa, guacamole, your favorite

Instructions

Prep:

Preheat your oven to 375F and position your oven rack in the middle of the oven (if it's too high your tacos could get too toasty).
In an oven-safe 9×13 baking dish, line up 12 taco shells vertically so they're easier to fill.

Fill the tacos:

In a medium bowl, combine the shredded chicken, salsa, and ¾ cup shredded cheese. If the chicken is very cold, warm it in the microwave for a minute.
Fill the taco shells with the chicken mixture, then top with the remaining ¼ cup shredded cheese.