Cheesy Crispy Rotisserie Chicken Tacos
These cheesy crispy rotisserie chicken tacos are one of my favorite easy, quick dinners when I’m craving a crunchy taco that's melty, salty, and saves me time in the kitchen. I use 5-inch street taco tortillas, so they’re in between a mini and reguular size tortilla, perfect enoough to grab with one hand.
I love to make these with rotisserie chicken keeps things easy, or leftovers from my favorite Cuban whole roasted chicken, with lots of melty Mexican Oaxaca and Monterey Jack cheese.
Why You’ll Love This Recipe
- Store bought rotisserie chicken makes this such an easy recipe
- Golden, crispy cheese crust on every taco
- Mini street taco size makes them fun to serve and eat
- Makes the perfect main dish, and appetizer
- Easy to add all of your favorite toppings
Ingredients You'll Need To Make Cheesy Crispy Rotisserie Chicken Tacos
Base
- 5-inch tortillas – I like Vista Hermosa for their size and clean ingredient list
- Olive oil or melted butter – For brushing the tortillas before baking
Protein
- Rotisserie chicken – Shredded, cold or warm
Cheese
- Oaxaca – Mild, melty, and perfect for pulling similar to a low moisture mozarella cheese but authentic Mexican cheese.
- Monterey Jack – Creamy and smooth
- Both cheeses shredded at home – No anti-caking agents so they melt better
Toppings and Garnish
- Your favorite toppings – Pickled jalapeños, cilantro, lime wedges, diced tomatoes, or salsa all work
Prep and Instructions
Preheat oven to 400°F. Shred rotisserie chicken and cheeses. Brush tortillas lightly with olive oil or melted butter and place open-faced on a baking sheet.
Layer shredded chicken on each tortilla, then top with Oaxaca and Monterey Jack cheese. Bake for 5 minutes.
Remove from oven, fold each tortilla in half, and press gently. Return to oven for another 5 minutes. Flip tacos, sprinkle cheese on the outside, and broil for about 5 minutes or until golden brown.
Serve with your favorite toppings, a freshly squeezed lime, pickled jalapeños, sour cream… so many options.
Top Tips
I use 5-inch Vista Hermosa tortillas because they're my favorite. They're slightly thicker, hold up well and have simple ingredients.
Brush tortillas with olive oil or melted butter before baking to get a golden, crisp shell.
Shred Oaxaca and Monterey Jack cheese at home with a box grater so it melts smoothly. An anti-caking agent is added to pre-shredded cheese and we don't want that.
Bake the tacos open-faced first so the cheese melts into the chicken before folding.
Add a layer of cheese to the outside before broiling for a crispy, cheesy crust.
Serve right away for the best crunch or reheat in a skillet to keep them crisp.
What to Serve With This
Swap the flour tortillas for blue corn tostadas if you want a different texture. A fresh side like tajin creamy cucumber salad with queso fresco pairs perfectly with the cheesy, crispy tacos. For dessert, serve with tres leches cake, so perfect!
If You Like This, You’ll Love These
Here are a few others I’ve made and loved:
If you make these cheesy crispy rotisserie chicken tacos, leave a comment. I love reading your comments and will try to get back to every single one.
Cheesy Crispy Rotisserie Chicken Tacos
Ingredients
Equipment
Method
- Preheat oven to 400°F. Shred chicken and cheeses. Brush tortillas lightly with olive oil or melted butter and arrange open-faced on a baking sheet.
- Layer shredded chicken evenly over each tortilla. Top with a mix of Oaxaca and Monterey Jack cheese. Bake for 5 minutes to melt the cheese slightly.
- Remove from oven, fold each tortilla in half, and press gently to seal. Return to oven for another 5 minutes.
- Flip tacos, sprinkle cheese on the outside, and broil for about 5 minutes or until golden brown and crisp.
- Serve hot with your favorite toppings.
