Sheet pan rotisserie chicken tacos
Crispy baked tacos filled with seasoned chicken and melty cheese, a whole tray at once with no frying.
- 35 min total
- 20 min hands-on
- Anyone can make this
- Serves 4
- About $2.93 a serving
- 620 calories
- Gluten-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 3 cups rotisserie chicken, shredded
- ¾ cup salsa
- 12 corn tortillas
- 1½ cups Mexican blend cheese
- 2 cups shredded lettuce
- ½ cup sour cream (optional)
- 1 lime, cut into wedges (optional)
From your pantry
- 2 tbsp olive oil, divided
- 2 tsp chili powder
- 1 tsp ground cumin
- ½ tsp garlic powder
- ½ tsp salt
Each serving has about 620 calories, 42 g protein, 41 g carbs and 33 g fat, and costs about $2.93 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No salsa? Pico de gallo works.
- No Mexican blend cheese? Shredded cheddar or cheddar cheese or Monterey Jack cheese works.
- No shredded lettuce? Iceberg lettuce or romaine lettuce works.
- No sour cream? Plain Greek yogurt works.
- No limes? Lemons work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and brush a with 1 tablespoon of the oil.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Pull the chicken off the bones and it into small pieces with your fingers or two forks.
Shred. Shredding means making thin strips, either on the big holes of a grater or by pulling cooked meat apart with two forks. Shreds soak up sauce and mix evenly through a dish.
How you’ll know: Cooked chicken pulls apart into strands with little effort, and cheese comes off in long, loose strips.
the chicken, salsa, chili powder, cumin, garlic powder and salt together in a bowl.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Lay the tortillas on the oiled pan, overlapping a little, and warm them in the oven 2 to 3 minutes, just until soft and bendy.
Timer: 2 min 30 sec
Dolly’s tip: Warm tortillas bend without cracking. If one splits, set a second tortilla under it and carry on.Spoon about ¼ cup of chicken onto one half of each tortilla, top it with a small handful of cheese, and fold the other half over like a taco.
Line the tacos up on the pan, overlapping if they need to, and brush the tops with the remaining oil.
10 to 12 minutes, until the tortillas are and at the edges and the cheese has .
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 11 min
Dolly’s tip: They firm up more in the minute after they come out, so pull them when the edges are golden.Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
Open each taco a little, tuck in some lettuce, and serve with sour cream and lime wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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