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Rotisserie Chicken Tacos

Quick and flavorful rotisserie chicken tacos simmered in salsa and taco seasoning, ready in 25 minutes.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 8 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 271
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup restaurant-style salsa chunky variety recommended
  • 0.5 cup low-sodium chicken broth
  • 2 tbsp taco seasoning store-bought or homemade
  • 1 whole rotisserie chicken shredded
  • 8 medium corn tortillas flour tortillas also work
  • 1 cup shredded red cabbage green cabbage or lettuce also works
  • 1 cup shredded cheddar cheese freshly shredded preferred
  • 1 avocado sliced
  • 1 lime cut into wedges
  • 2 tbsp fresh cilantro chopped

Equipment

  • Large saucepan
  • Tongs or fork for shredding
  • Cutting board

Method
 

  1. In a large saucepan over medium heat, combine the salsa, chicken broth, and taco seasoning. Stir and bring to a gentle simmer.
  2. Add the shredded rotisserie chicken and stir to coat. Simmer for 3 to 5 minutes until the chicken is heated through and has absorbed all the flavors.
  3. Warm the corn tortillas over a gas burner for 20 seconds per side, or microwave in a damp paper towel for 30 to 45 seconds.
  4. Spoon a portion of chicken into each tortilla. Top with shredded cabbage, cheddar cheese, avocado, and fresh cilantro. Squeeze lime over each taco and serve immediately.

Notes

Store leftover chicken filling in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Use leftover filling in burrito bowls or quesadillas.