Rotisserie Chicken Tacos
20 minMakes 12 tacos
Quick skillet tacos with shredded rotisserie chicken simmered in a spiced tomato and green chile sauce.
| prepShred the rotisserie chicken into bite-sized pieces | |||||
| 1 tablespoon olive oil | Heat oil, sauté green onions 2–3 min | Add chicken, spices, tomato paste, chiles & broth | Simmer 4–5 min until liquid evaporates | Stir in cilantro & lime juice | Assemble tacos with chicken & toppings |
| 2 green onions, diced | |||||
| 1 rotisserie chicken, shredded (around 3 cups) | |||||
| 2 teaspoons chili powder | |||||
| 1 teaspoon cumin | |||||
| 1 teaspoon paprika | |||||
| 1/2 teaspoon oregano | |||||
| 1/2 teaspoon onion powder | |||||
| 1/2 teaspoon garlic powder | |||||
| 1/2 teaspoon black pepper | |||||
| 1 teaspoon salt | |||||
| 2 tablespoons tomato paste | |||||
| 1 can diced green chiles | |||||
| 240 ml chicken broth | |||||
| 2 tablespoons fresh cilantro, minced | |||||
| 1 lime, juiced | |||||
| 12 small flour or corn tortillas | Warm tortillas | ||||
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