Rotisserie Chicken Tacos

These rotisserie chicken tacos are the kind of weeknight dinner that feels like you cheated in the best way. You get shredded rotisserie chicken simmered in a quick taco-seasoned sauce, melty shredded cheese, and your favorite taco toppings all tucked into crispy corn tortillas. They’re crunchy, cheesy, and packed with flavor, and because the chicken is already cooked, they come together fast without tasting like a shortcut.

Why You'll Love These Rotisserie Chicken Tacos

If you love chicken tacos but don't feel like cooking chicken from scratch, this recipe is the move. Rotisserie chicken makes everything faster, but the real trick is simmering it briefly in a taco-seasoned sauce so it tastes bold and fresh, not like leftover chicken.

These tacos hit all the best textures. Crispy corn tortillas, melty cheese, juicy shredded chicken, and whatever toppings you love most. They’re easy enough for a busy weeknight, but they still feel fun, like a taco night that actually gets people excited.

This is also one of my go-to dinners when I need something quick that I know everyone will eat. They’re fast, flexible, and you can throw together sides while the chicken warms up. And if you want to go full fast-food-style taco night, serve them with Taco Bell nacho fries and Taco Bell nacho cheese for the ultimate feast.

Rotisserie Chicken Tacos Ingredients

• 1 tablespoon olive oil
• 1 ½ tablespoon taco seasoning
• 1 tablespoon tomato paste
• ½ cup hot water
• 1 ½ cup shredded rotisserie chicken
• 1 tablespoon freshly squeezed lime juice
• 6 crispy corn tortillas
• 1 ½ cups shredded Monterey Jack cheese
• For the topping: shredded lettuce, sliced onion, chopped tomatoes

If you head to the store to buy a rotisserie chicken, you might as well buy two and use the second one to make these rotisserie chicken enchiladas for dinner next!

How To Make Rotisserie Chicken Tacos

Step 1: Make the sauce

 Heat a small amount of olive oil in a large skillet. Add the taco seasoning and tomato paste to the hot oil and cook for about 1 minute. Then add the hot water and let the mixture simmer for 3 minutes, or until it begins to thicken.

Step 2: Cook the chicken

Add the pre-cooked rotisserie chicken meat to the sauce mixture. Stir well to coat the chicken in the taco seasoning sauce.

Step 3: Assemble the tacos

 Fill the taco shells with the shredded cheese, then add the warm shredded chicken taco mixture on top. Let the tacos stand for a minute or two until the cheese begins to melt.

Step 4: Add your favorite toppings and serve

Add your desired taco toppings, like shredded lettuce, diced tomatoes, onions, and sour cream, and serve warm. Enjoy!

Expert Tips To Make The Best Rotisserie Chicken Tacos

• Use the dark meat too. Rotisserie chicken thighs and legs stay juicier than breast meat, especially once you toss them in seasoning. If you’re pulling the chicken yourself, do a mix of light and dark for the best texture and flavor.
• Bloom the taco seasoning in oil. Heating the taco seasoning in olive oil for a minute wakes up the spices and makes the filling taste deeper and more “fresh taco” instead of just sprinkled seasoning. It also keeps the spices from tasting dusty.
• Cook the tomato paste until it darkens slightly. That one minute with the tomato paste matters. It takes away the raw, sharp taste and adds a richer, slightly smoky flavor to the sauce. You’re aiming for a deeper red color and a thicker texture before adding the water.
• Add hot water and let it simmer until glossy. Use hot water so the sauce comes together quickly. Simmer for about 3 minutes until it thickens slightly and looks smooth and glossy. If it gets too thick, add another splash of water. If it looks thin, simmer another minute. This sauce is what makes rotisserie chicken taste like taco meat.
• Shred the chicken into bite-sized pieces, not strings. Chicken that’s too chunky won’t soak up the sauce, and chicken that’s shredded too fine can turn mushy. Aim for small pieces and short shreds so the sauce coats everything evenly and the tacos still have texture.
• Warm the chicken in the sauce, not separately. Toss the chicken directly into the simmered sauce and stir well so it absorbs flavor. Let it sit for a minute or two off heat so it soaks in. This keeps the filling juicy and prevents it from tasting like plain rotisserie chicken.
• Use freshly shredded cheese for the best melt. Pre-shredded cheese works, but freshly shredded melts smoother and faster, which matters here because you’re relying on the heat of the chicken to melt it. If you use pre-shredded, cover the tacos for a minute so the cheese melts fully.
• Melt the cheese strategically. Put the cheese in the warm shell first, then spoon hot chicken on top and let it stand for a couple minutes. The heat from the chicken melts the cheese into the tortilla so it acts like glue and keeps the taco from falling apart.
• Crisp the tortillas if you want that restaurant crunch. If you’re using corn tortillas and want extra crisp, warm them in a dry skillet first, then fold and crisp briefly. Crispy tortillas plus melty cheese is what makes these tacos feel next level.
• Keep cold toppings cold. Add toppings like lettuce, corn salsa, pico, sour cream, and cilantro right before serving so you keep that contrast of hot, cheesy chicken with fresh, crunchy toppings. That mix of textures is what makes these tacos addictive.

Rotisserie Chicken Tacos FAQS

How do you make rotisserie chicken taste better for tacos?

The best way is to simmer it in a quick, flavorful sauce so it absorbs seasoning instead of tasting like plain leftover chicken. Taco seasoning, a little tomato paste, and hot water create a bold taco-style sauce that coats every shred. You can also boost flavor by adding garlic powder, chili powder, cumin, or a splash of enchilada sauce, but the simmer is what makes it taste like real taco filling.

Can I use taco seasoning on rotisserie chicken?

Yes, and it works really well. The key is not just sprinkling it on. Bloom the seasoning in a little oil, add a splash of hot water, then simmer the chicken for a few minutes so the spices rehydrate and the chicken is evenly coated.

Do I need to add tomato paste?

Tomato paste is optional, but it adds a richer, more “taco meat” flavor and gives the sauce a thicker texture that clings to the chicken. If you skip it, add a little extra seasoning and simmer slightly longer so the sauce still tastes bold.

Can I use flour tortillas instead of corn tortillas?

Yes. Corn tortillas give you that classic taco flavor and crispness, but flour tortillas work too and are easier to fold without breaking. If you use flour tortillas, toast them in a skillet for a minute per side so they hold up better and taste less “raw.”

How do I keep rotisserie chicken tacos from getting soggy?

Keep the chicken saucy but not watery. Simmer the sauce until it thickens slightly, and drain any extra liquid if needed. Also, add cheese first, then hot chicken, then toppings right before serving. Avoid piling on wet toppings like salsa too early.

Can I make these rotisserie chicken tacos ahead of time?

Yes. Make the chicken filling up to 3 days ahead and store it in the fridge. Reheat in a skillet with a splash of water to loosen it. Assemble the tacos fresh so the tortillas stay crisp and the cheese melts properly.

How do I reheat the chicken filling without drying it out?

Reheat gently in a skillet over medium-low heat with a small splash of water. Stir until hot and saucy again. The microwave works too, but add a splash of water and cover loosely so the chicken stays moist.

What should I serve with rotisserie chicken tacos?

They're great great served with this chipotle cilantro lime rice, these charro beans, or with some tortilla chips and this Moe's queso. A simple side of guacamole, street corn, or a fresh salsa also pairs perfectly if you want something lighter next to the cheesy tacos.

More Recipes To Try

• Street tacos 
• Mini tacos
• Frozen burrito casserole
• Chicken tortilla casserole
• Tater tot taco casserole
• Rotisserie chicken casserole
• Cream cheese chicken enchiladas