Easy Rotisserie Chicken Tacos

INGREDIENTS:

• 2 cups salsa (see our homemade recipe here, or use your favorite jarred salsa)
• 1 cup water
• 2 tablespoons tomato paste
• ½ teaspoon coriander
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 small rotisserie chicken, meat removed from the bones (you’ll want about 1½ pounds of picked chicken meat)
• 6 tablespoons vegetable oil
• 12 white or yellow 6” corn tortillas
• 8 ounces pepper jack cheese, shredded
• 4 cups shredded iceberg lettuce
• 8 ounces Monterey jack cheese, shredded

Toppings:

• Sliced black olives
• Sliced pickled jalapenos
• Thinly sliced red onion
• Avocado wedges
• Sour cream
• Lime juice
• Fresh cilantro

INSTRUCTIONS:

1. Preheat the oven to 450 degrees F.
2. Have a roasting pan with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).
3. In a large skillet, place salsa, water and tomato paste. Start burner on medium, stir and combine.
4. Add the coriander, chili powder and cumin and stir again.
5. Shred the cooked chicken pieces into the salsa mixture and heat to hot then hold to keep warm.
6. Brush two sheet pans with half of the oil. Lay out the corn tortillas, 6 per tray and brush the tops with the other half of the oil.
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