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overhead view of Cheesy Crispy Rotisserie Chicken Tacos with limes and jalapenos on a baking sheet
Olga

Cheesy Crispy Rotisserie Chicken Tacos

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Cheesy crispy rotisserie chicken tacos with a golden cheese crust and tender shredded chicken in street taco tortillas.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 tacos
Course: Dinner, Lunch
Cuisine: Tex-Mex
Ingredients Equipment Method

Ingredients
  

Base
  • 6 5- inch Vista Hermosa tortillas
  • Olive oil or melted butter for brushing
Protein
  • 1½ cups shredded chicken breast or preferred cut of rotisserie chicken
Cheese
  • 4 oz Oaxaca cheese shredded
  • 4 oz Monterey Jack cheese shredded
Toppings
  • Pickled jalapeños
  • Chopped fresh cilantro
  • Lime wedges
  • Diced tomatoes
  • Salsa

Equipment

  • 1 Mixing Bowl
  • 1 Baking Sheet
  • 1 Grater
  • 2 Forks to shred the chicken

Method
 

  1. 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.
  2. 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.
  3. Remove from oven, fold each tortilla in half, and press gently to seal. Return to oven for another 5 minutes.
  4. Flip tacos, sprinkle cheese on the outside, and broil for about 5 minutes or until golden brown and crisp.
  5. Serve hot with your favorite toppings.

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