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
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