Description

These Rotisserie Chicken Tacos feature tender shredded rotisserie chicken combined with sautéed peppers and onions, then folded into flour tortillas with melty Monterey Jack cheese and a vibrant tomatillo salsa. Quick to prepare with fresh homemade salsa and a crispy taco finish either by frying or baking, this recipe is perfect for a flavorful weeknight dinner or casual gathering.

Ingredients

Scale

For the tomatillo salsa:

1 pound tomatillos, husked and rinsed
2 Roma tomatoes
2 jalapeño peppers, stemmed
3 cloves garlic
2 árbol chiles, stemmed and seeded
¼ cup cilantro, stems and leaves
1 teaspoon kosher salt
½ teaspoon Mexican oregano
¼ teaspoon ground cumin
½ cup chicken broth

For the tacos:

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

For serving:

Sour cream
Guacamole

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Instructions

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.
Blend the salsa. Transfer everything to a large blender. Add the cilantro, salt, oregano, cumin, and chicken broth. Pulse 5-10 times until mostly smooth. Set aside.
Sauté vegetables. Heat 2 teaspoons of vegetable oil in a large skillet over medium heat. Add the sliced bell pepper and onion; sauté for 4-5 minutes until they start to soften.
Combine chicken mixture. Stir in the shredded rotisserie chicken, fajita seasoning, and ⅓ cup of the blended salsa. Cook for an additional 3-4 minutes to heat through. Remove from heat and set aside.
Prepare for frying. In a separate large skillet, heat enough oil to barely cover the bottom over medium heat for shallow frying.
Assemble and fry tacos. Spoon the rotisserie chicken mixture and shredded cheese onto one half of a warmed flour tortilla. Fold the other half over. Carefully add to the hot oil and shallow-fry for 2 minutes per side until golden and crispy. Repeat with the remaining tortillas and filling.
Serve. Plate the tacos topped with the remaining tomatillo salsa, a dollop of sour cream, and guacamole on the side.

Notes

Rotisserie chicken amount: Use approximately 2 cups shredded chicken, about half a standard rotisserie chicken.
Adjust spice level: Remove seeds from jalapeños and omit árbol chiles to make the salsa milder.
Alternative cooking method: To avoid frying, assemble tacos on warm tortillas, spray both sides with cooking spray, and bake at 425°F for 15 to 20 minutes, flipping halfway through for a crispy finish.