Ingredients
Scale
- 3 cups shredded chicken (rotisserie chicken works best)
- 12 small corn tortillas
- 2 cups shredded Mexican blend cheese or Monterey Jack
- 1/2 cup mild or medium red salsa
- 1 tablespoon taco seasoning (chili powder, cumin, garlic powder)
- 2 tablespoons vegetable oil or butter for frying
- Optional toppings: Sour cream, fresh cilantro, lime wedges, and diced avocado
Instructions
- Place your shredded chicken in a large mixing bowl. Add the salsa and taco seasoning to the chicken. Toss everything together until the chicken is evenly coated and moist. If the chicken seems too dry, add an extra tablespoon of salsa. Set this aside. Warm your corn tortillas in the microwave for 20 seconds between damp paper towels; this makes them pliable and prevents them from cracking when you fold them.
- Heat a large non-stick skillet over medium heat and add a small amount of oil or butter. Place a tortilla in the pan and immediately sprinkle a generous tablespoon of cheese over the entire surface. Add about two tablespoons of the chicken mixture to one half of the tortilla. Once the cheese begins to melt, fold the tortilla over to create a half-moon shape. Press down firmly with a spatula. Cook for 2-3 minutes per side until the shell is golden brown and crispy. Work in batches to avoid crowding the pan.
- Remove the tacos from the pan and place them on a serving platter. Let them rest for one minute so the cheese sets slightly. Serve immediately while the shells are still hot and crunchy. Garnish with a sprinkle of fresh cilantro and serve with lime wedges on the side for a bright, citrusy finish. Don’t forget a side of sour cream or guacamole for dipping!
- Cook Time: 20 minutes