Easy Rotisserie Chicken Tacos

Step 1

Preheat the oven to 450 degrees F.

Step 2

Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).

Step 3

In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.

Step 4

Add the coriander, chili powder and cumin and stir again.

Step 5

Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.

Step 6

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.

Step 7

Divide the pepper jack between the 12 tortillas.

Step 8

Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.

Step 9

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.

Step 10

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.)

Step 11

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.

Step 12

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.