These. Were. A. Hit.
And you wanna know the best part? I used store-bought rotisserie chicken, store-bought taco shells, store-bought salsa, and canned refried beans. (Yes, we are taking all the shortcuts today, yall)

Listen, I am all about a meal that feels like I did the MOST, but actually required the LEAST effort. And this? This is that meal.

I swear on my favorite cheese board, this recipe is so easy, you could be half-asleep, running late, or hosting an impromptu dinner, and it would still slap.

Here’s what you need:

1 store-bought rotisserie chicken (shred it up, so easy)
1 pack store-bought taco shells (crispy or soft, live your truth)
1 jar store-bought salsa (mild? spicy? you do you)
1 can refried beans (because creamy deliciousness)
Cheese (obviously)
Sour cream (or Greek yogurt if you’re feeling wholesome)
Whatever toppings make you happy (shredded lettuce, diced tomatoes, avocado, a drizzle of hot sauce… you get it)

How to assemble the taco:

Heat up those refried beans so they’re spreadable and warm.
Shred your rotisserie chicken and toss it in a bowl. (If you wanna be extra, mix it with some salsa.)
Warm up the taco shells (a quick toast in the oven works wonders).
Layer it up: Beans first, then chicken, then cheese, then all the toppings your heart desires.
Drizzle some extra salsa on top, add a dollop of sour cream, and take a bow because you just made the easiest and most delicious tacos of all time.

Want to be a little fancy?

Make a quick side of rice (you know, if you feel like it).
Throw together a simple salad (literally just lettuce, tomato, lime juice, salt, done).
Serve it up with my famous 3 ingredient margarita and feel like a gourmet taco chef with zero effort.

Ingredients

1 cup shredded rotisserie chicken
6 hard taco shells
1 TBSP cumin
1 tsp chili powder, 1/2 tsp if you don’t like spicy
1 tsp garlic powder
1.5 tsp kosher salt, & maybe more to taste
1 cup salsa, DRAINED (use canned diced tomatoes if you don’t like spicy – but the key is making sure it’s all drained)
1 can green chiles, drained
1/2 small onion, diced
Shredded pepper Jack cheese
Cilantro & hot sauce for garnish
1 can refried beans, heated through
Olive oil
1 tbsp hot sauce, optional

Method

Preheat your oven to 425 degrees
Mix spices and green chilis, then set aside. Heat up refried beans until warmed through
Sauté onions over medium-low heat with olive oil until translucent. After 2 minutes, add in green chili/salt/spice mixture and sauté for a few minutes
Add in salsa & chicken for another 2-3 minutes and take off the heat. If you like a little more spice, add the optional hot sauce to the mixture
Lightly grease a small baking dish that is just big enough for the taco shells. You want them to be able to squish together to stand up. *Place shells in the oven to bake for 3-5 minutes to help them remain crispy
Take out, then line each shell with refried beans (this helps the tacos not get soggy) then spoon in chicken mixture
Top with grated cheese and bake for 8-10 minutes
Take out of the oven, garnish with cilantro, and serve immediately!

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings