Rotisserie Chicken Tacos recipe
All Recipes World Cuisine Recipes Latin American Mexican
Ingredients
- 12 corn taco shells 2 tablespoons canola oil ½ cup diced onion 2 cloves garlic, pressed 1 pound rotisserie chicken, meat pulled and shredded 1 (8 ounce) can tomato sauce 1 cup salsa, divided 1 (1 ounce) package taco seasoning 1 (15 ounce) can vegetarian refried beans 2 cups shredded lettuce 2 cups shredded Mexican cheese blend 1 cup chopped green and red bell peppers 1 cup diced tomatoes
Nutrition Info
- 277.4 caloriescarbohydrate: 21.3 gcholesterol: 48.8 mgfat: 12.6 gfiber: 3.7 gprotein: 19.6 gsaturatedFat: 5.2 gservingSize: -sodium: 768 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Rotisserie Chicken Tacos
Directions
-
Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
Heat oil in a large skillet over medium heat, stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning, stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
Warm taco shells in the preheated oven for 3 to 5 minutes.
Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.