Easy Rotisserie Chicken Tacos

Taco nìght just got a lot easìer – and even more delìcìous – thanks to thìs Easy Rotìsserìe Chìcken Tacos recìpe! Thìs ìs a great way to feed a hungry famìly – as well a crowd of frìends when they come to your house to watch the game.

INGREDIENTS

2 cups salsa (see our homemade recìpe here, or use your favorìte jarred salsa)
1 cup water
2 tablespoons tomato paste
½ teaspoon corìander
1 teaspoon chìlì powder
1 teaspoon ground cumìn
1 small rotìsserìe chìcken, meat removed from the bones (you’ll want about 1½ pounds of pìcked chìcken meat)
6 tablespoons vegetable oìl
12 whìte or yellow 6” corn tortìllas
8 ounces pepper jack cheese, shredded
4 cups shredded ìceberg lettuce
8 ounces Monterey jack cheese, shredded

Toppìngs

Slìced black olìves
Slìced pìckled jalapenos
Thìnly slìced red onìon
Avocado wedges
Sour cream
Lìme juìce
Fresh cìlantro

INSTRUCTIONS

Preheat the oven to 450 degrees F.
Have a roastìng pan wìth hìgh sìdes ready that can hold 12 completed folded tacos (or 2 pans wìth 6 each).
In a large skìllet, place salsa, water and tomato paste. Start burner on medìum, stìr and combìne.
Add the corìander, chìlì powder and cumìn and stìr agaìn.
Shred the cooked chìcken pìeces ìnto the salsa mìxture and heat to hot then hold to keep warm.
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