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Rotisserie Chicken Tacos

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"This is a great recipe to use up leftover rotisserie chicken (or even turkey). You can have a fun "Taco Bar Night" with the kids or for a party."
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35 m servings 277
Original recipe yields 12 servings (12 tacos)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
  2. Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
  3. Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
  4. Warm taco shells in the preheated oven for 3 to 5 minutes.
  5. Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.


  • Cook's Note:
  • Soft taco-sized tortillas can be used instead of taco shells.

Nutrition Facts

Per Serving: 277 calories; 12.6 21.3 19.6 49 768 Full nutrition

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