Rotisserie Chicken Tacos (So Easy!)
These rotisserie chicken tacos turn store-bought chicken into a quick, flavor-packed dinner when you're short on time.
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Ingredients
For the chicken tacos:
- 2 ½ cups shredded rotisserie chicken, about ½ chicken
- 12 crunchy taco shells
- 1 cup shredded cheddar cheese, divided
- ⅓ cup salsa verde or regular salsa
Toppings:
- Guacamole
- Sour cream
- Shredded lettuce
- Salsa
Instructions
Prep the oven:
- 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).
Fill the tacos:
- On an oven safe 9x13 baking dish, line up 12 taco shells, vertically, so they're easier to fill. Fill with cooked chicken and top with cheese.
- In a medium bowl, combine the shredded chicken, the ⅓ cup salsa or salsa verde, and half of the shredded cheese. If the chicken is very cold, warm it up for a minute in the microwave.
- Fill the taco shells with the chicken mixture and sprinkle the remaining cheese over the top.
Bake:
- Bake the filled tacos for 10 to 12 minutes until the taco shells are crispy and the cheese is melted.
Add toppings:
- Once the tacos are ready, load them up with toppings and serve immediately.
Nutrition
Serving: 3 tacos | Calories: 410kcal | Carbohydrates: 25g | Protein: 31g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 502mg | Potassium: 344mg | Fiber: 2g | Sugar: 2g | Vitamin A: 443IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 2mg
