Spicy Rotisserie Chicken Tacos
Spicy Rotisserie Chicken Tacos
Ingredients
- 1 rotisserie chicken, whole, shredded
- 4 tablespoons unsalted butter
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 8 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1/2 cup creamy dipping sauce, of choice, for serving
Instructions
- 1
Take the whole rotisserie chicken and carefully shred all the meat from the bones into a large bowl. Discard the bones and skin.
⏱️ 5 min
- 2
Place a large frying pan or skillet over medium heat. Add the unsalted butter to the pan and allow it to melt and bubble gently.
⏱️ 2 min
- 3
Once the butter is melted, sprinkle the garlic powder and chili powder into the pan. Stir briefly with a spatula to combine the spices with the butter.
⏱️ 1 min
- 4
Add the shredded rotisserie chicken to the pan with the seasoned butter. Stir well with the spatula to coat all the chicken pieces thoroughly with the seasoning. Cook for 3-5 minutes, allowing the chicken to heat through and absorb the flavors, stirring occasionally.
⏱️ 5 min
- 5
Working in batches, place one corn tortilla directly into the pan with the seasoned chicken and butter mixture. Allow it to warm slightly for about 30 seconds.
⏱️ 1 min
- 6
On one half of the warmed tortilla, place a generous amount of shredded Monterey Jack cheese. On top of the cheese, add a portion of the seasoned shredded chicken.
⏱️ 1 min
- 7
Fold the other half of the tortilla over the filling to create a taco shape. Allow the taco to cook in the pan for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. You may need to press down gently with the spatula. Repeat with the remaining tortillas, cheese, and chicken.
⏱️ 10 min
- 8
Remove the tacos from the pan and serve immediately. Garnish with chopped fresh parsley, and serve with lime wedges and your favorite creamy dipping sauce on the side.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Rotisserie Chicken Tacos
- 1 rotisserie chicken, whole, shredded
- 4 tablespoons unsalted butter
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 8 corn tortillas
- 1 1/2 cups shredded Monterey Jack cheese
- 2 tablespoons fresh parsley, chopped, for garnish
- 1 lime, cut into wedges, for serving
- 1/2 cup creamy dipping sauce, of choice, for serving
Instructions
- 1
Take the whole rotisserie chicken and carefully shred all the meat from the bones into a large bowl. Discard the bones and skin.
⏱️ 5 min - 2
Place a large frying pan or skillet over medium heat. Add the unsalted butter to the pan and allow it to melt and bubble gently.
⏱️ 2 min - 3
Once the butter is melted, sprinkle the garlic powder and chili powder into the pan. Stir briefly with a spatula to combine the spices with the butter.
⏱️ 1 min - 4
Add the shredded rotisserie chicken to the pan with the seasoned butter. Stir well with the spatula to coat all the chicken pieces thoroughly with the seasoning. Cook for 3-5 minutes, allowing the chicken to heat through and absorb the flavors, stirring occasionally.
⏱️ 5 min - 5
Working in batches, place one corn tortilla directly into the pan with the seasoned chicken and butter mixture. Allow it to warm slightly for about 30 seconds.
⏱️ 1 min - 6
On one half of the warmed tortilla, place a generous amount of shredded Monterey Jack cheese. On top of the cheese, add a portion of the seasoned shredded chicken.
⏱️ 1 min - 7
Fold the other half of the tortilla over the filling to create a taco shape. Allow the taco to cook in the pan for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is melted and gooey. You may need to press down gently with the spatula. Repeat with the remaining tortillas, cheese, and chicken.
⏱️ 10 min - 8
Remove the tacos from the pan and serve immediately. Garnish with chopped fresh parsley, and serve with lime wedges and your favorite creamy dipping sauce on the side.
⏱️ 1 min