Ingredients
Scale
- 3 cups shredded rotisserie chicken (or leftover cooked chicken)
- 12 small corn or flour tortillas
- 2 cups shredded Mexican blend cheese or Monterey Jack
- 2 tablespoons taco seasoning
- 1/4 cup chicken broth or lime juice
- 3 tablespoons neutral oil (avocado or vegetable oil)
- Optional toppings: Sour cream, salsa, cilantro, and sliced radishes
Instructions
- Place your shredded chicken in a medium mixing bowl. Sprinkle the taco seasoning over the meat and pour in the chicken broth or lime juice. Toss everything together until the chicken is evenly coated and slightly moist. This step ensures the meat stays juicy even after it hits the hot pan. Set out your tortillas and cheese on a clean workspace to create an assembly line.
- Heat a large skillet over medium-high heat and add one tablespoon of oil. Place two or three tortillas in the pan. Sprinkle a layer of cheese over the entire surface of each tortilla. Once the cheese begins to melt, add a generous portion of the seasoned shredded chicken to one half of each tortilla. Fold the tortilla over to create a half-moon shape. Press down firmly with a spatula. Fry for 2-3 minutes per side until the shell is golden brown and crispy. Repeat with the remaining ingredients, adding oil as needed.
- Remove the hot tacos from the skillet and place them on a serving platter. Allow them to rest for one minute so the cheese sets slightly. Serve immediately while the shells are at their maximum crispness. Garnish with fresh cilantro and serve with sides of cool sour cream and your favorite spicy salsa for dipping.
- Cook Time: 20 minutes