Rotisserie Chicken Tacos

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Rotisserie chicken tacos made with shredded rotisserie chicken, peppers and onions, tomatillo salsa, and cheese. Crispy, golden, and so good!

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: Mexican

Servings: tacos

2 teaspoons vegetable oil, plus more for shallow frying (avocado, canola, and grapeseed work great)
1 bell pepper, thinly sliced (any color)
1 white onion, thinly sliced
2 cups shredded rotisserie chicken
1 tablespoon fajita seasoning (taco seasoning also works)
2 cups shredded Monterey Jack cheese (Mexican-blend, Oaxaca, and Chihuahua also work)
8 medium flour tortillas, warmed (8-inch soft-taco-size are perfect)

Make the salsa. Add the tomatillos, tomatoes, and jalapeños to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the veggies are charred and blistered. Add the garlic cloves to the baking sheet when only 1 minute remains, and the árbol chiles when only 30 seconds remain to avoid burning them.
Transfer everything to a large blender. Add the cilantro, salt, oregano, cumin, and broth. Pulse 5-10 times until mostly smooth. Set aside.
Make the tacos. Heat the oil in a large skillet over medium heat. Add the peppers and onions and sauté for 4-5 minutes until they start to soften.
Add the rotisserie chicken, fajita seasoning, and ⅓ cup of the blended salsa. Stir to combine and cook for an additional 3-4 minutes. Remove from the heat and set aside.
In a separate large skillet, heat enough oil to barely cover the bottom of the pan over medium heat.
Assemble the tacos by adding a spoonful of the rotisserie chicken mixture and some shredded cheese to one half of a flour tortilla. Fold the other half over, add it to the hot oil, and shallow-fry for 2 minutes per side until golden and crispy. Repeat the process with the remaining ingredients.
Serve the tacos with the remaining tomatillo salsa, a spoonful of sour cream, and some guacamole.

Rotisserie chicken. This recipe uses 2 cups of shredded chicken, which is roughly half a standard rotisserie chicken.
Spice level. To keep the salsa mild, remove the seeds from the jalapeños and omit the árbol chiles.
Don’t want to fry? You can bake them instead. Assemble the tacos on warm corn or flour tortillas, spray both sides with cooking spray, and bake at 425°F for 15 to 20 minutes, flipping halfway through.