Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 12 Servings
These heavenly treats will surely make your day extra special! Oh, man, you are so in for a treat! Try this recipe now and prepare to fall in love. Enjoy!
Ingredients:
1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
6 tbsp vegetable oil
1 tsp chilli powder
1 c water
2 tbsp tomato paste
1 tsp ground cumin
½ tsp coriander
8 oz. pepper jack cheese, shredded
4 c shredded iceberg lettuce
2 c salsa (see our homemade recipe here, or use your favorite jarred salsa)
8 oz. Monterey jack cheese, shredded
12 white or yellow 6” corn tortillas
Toppings
Lime juice
Sliced pickled jalapenos
Sliced black olives
Sour cream
Fresh cilantro
Avocado wedges
Thinly sliced red onion
Directions:
Prepare the oven and preheat to 225 degrees C or 450 degrees F.
Place a large skillet on the stove, then add water, tomato paste, and salsa. Stir until well blended.
Turn the heat to medium, then add the cumin, coriander, and chilli powder. Stir until well blended.
Use two forks to shred the chicken into small pieces, then add them into the salsa mixture. Stir until well mixed.
Apply cooking spray onto two sheet pans.
Add 6 tortillas onto each sheet pan, then apply cooking spray on them.
Distribute the Pepper Jack cheese over each tortilla.
Top each with the chicken mixture.
Place them inside the preheated oven and bake for about 12 to 15 minutes or until the sides become a bit crispy.
Top the tortillas with ½ of the lettuce, then fold each.
Top everything with Monterey Jack cheese. Turn off the oven and let the tacos sit inside the oven for about 5 minutes.
Garnish with your favorite toppings.
Serve and enjoy!
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