Chicken Tacos

Chicken Tacos

2 cups salsa
1/2 cup water
2 tablespoons tomato paste
1/2 teaspoon coriander
1 teaspoon chili powder
1 teaspoon ground cumin
1 small rotisserie chicken, shredded (1 1/2 cups)
6 tablespoons vegetable oil
12 white or yellow 6-inch corn tortillas
8 ounces pepper jack cheese, shredded
8 ounces Monterey jack cheese, shredded (or 16 oz cheese total)
4 cups shredded iceberg lettuce
Optional toppings: sliced black olives, pickled jalapenos, thinly sliced red onion, avocado wedges, sour cream, lime juice, fresh cilantro

1
Preheat the oven to 425 degrees F.
2
In a large skillet, place salsa, water, tomato paste, coriander, chili powder and cumin. Stir and combine.
3
Add shredded chicken pieces into the salsa mixture and heat to hot.
4
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.
5
Divide the cheese between the 12 tortillas.
6
Divide the warm chicken mixture between the 12 tortillas, on top of the pepper jack but not completely to the edges.
7
Place in the oven for 12-15 minutes or until the edges start to get a little crispy and the mixture is hot and bubbly. Rotate pans halfway through for even browning. Turn off the heat.
8
Remove tacos and top with your favorite toppings. Serve while hot.

Have a roasting pan or cookie sheet with high sides ready that can hold 12 completed folded tacos (or 2 pans with 6 each).

Categories: Misc