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Three crispy chicken tacos served with lettuce, tomato and sour cream.
5 from 2 votes

Quick and Easy Rotisserie Chicken Tacos

Whip up these easy, cheesy rotisserie chicken tacos tonight! Packed with flavor and ready in minutes, these crispy baked tacos are a crowd-pleaser.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12
Calories: 249 kcal

Ingredients

  • 1 lb Cooked Chicken rotisserie chicken works great
  • 1 teaspoon Chili Powder
  • 1 teaspoon Paprika
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Cumin
  • ½ teaspoon Oregano
  • ½ teaspoon Kosher Salt
  • 4 ounce Diced Green Chiles
  • ½ Cup Vegan Sour Cream
  • 2 ½ Cups Vegan Shredded Cheese divided
  • 12 Corn Tortillas
  • 3 Tablespoons Olive Oil or olive oil spray

Instructions

  • Preheat the oven to 425 degrees F. Spray 2 baking sheets with non stick spray.
  • Add the shredded chicken to a large mixing bowl. Season the chicken with chili powder, paprika, garlic powder, onion powder, cumin, oregano and salt.
    1 lb Cooked Chicken, 1 teaspoon Chili Powder, 1 teaspoon Paprika, 1 teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Cumin, ½ teaspoon Oregano, ½ teaspoon Kosher Salt
  • Add the green chiles, sour cream, and 1 cup of shredded cheese to the chicken. Stir until all the ingredients are well combined.
    4 ounce Diced Green Chiles, ½ Cup Vegan Sour Cream, 2 ½ Cups Vegan Shredded Cheese
  • Wrap a stack of 6 tortillas in a damp paper towel and microwave them for 30-60 seconds until they are soft and pliable enough to bend without cracking.
    12 Corn Tortillas
  • Add ¼ cup of the chicken mixture to one side of a corn tortilla. Top the chicken with about a tablespoon of shredded cheese.
  • Fold the tortilla in half over the chicken and cheese, and brush the top of the taco with olive oil. Flip the taco over and place it, olive oil side down, on the prepared baking sheet. Brush the second side of the tortilla with olive oil.
    3 Tablespoons Olive Oil
  • Repeat until all the tacos are filled.
  • Bake the tacos for 12-15 minutes on the middle rack, until the edges of the tortillas are golden brown and the melted cheese has started to crisp.
  • Remove the tacos from the baking sheet and allow them to cool for a few minutes. They will get even crispier as they cool.

Notes

TOP TIP: Flipping the tacos over when placing them on the baking sheet (so that the chicken side of the folded taco is facing up) is the key to keeping them closed while baking. The heavy chicken mixture will keep the tortilla closed. If you place the taco on the baking sheet without flipping (so that the cheese side is facing up), the tortilla will spring back open and lay flat.
SUBSTITUTION: In place of the seasonings called for in the recipe, you could substitute 2 Tablespoons of my homemade gluten free taco seasoning.
STORAGE: These tacos are best served right after they are baked.  If you have leftover tacos, store them in a single layer in an airtight container in the refrigerator.  Reheat in a 350 degree oven or air fryer to make them crisp again.