Easy Rotisserie Chicken Tacos

Save lots of time by preparing these tacos with a cooked rotisserie chicken from the supermarket.

INGREDIENTS

• 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
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• 1 cup water
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• 2 tablespoons tomato paste
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• ½ teaspoon coriander
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• 1 teaspoon chili powder
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• 1 teaspoon ground cumin
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• 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
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• 6 tablespoons vegetable oil
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• 12 white or yellow 6” corn tortillas
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• 8 ounces pepper jack cheese, shredded
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• 4 cups shredded iceberg lettuce
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• 8 ounces Monterey jack cheese, shredded
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• Toppings
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• Sliced black olives
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• Sliced pickled jalapenos
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• Thinly sliced red onion
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• Avocado wedges
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• Sour cream
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• Lime juice
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• Fresh cilantro

INSTRUCTIONS

1. Preheat the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.

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