Rotisserie Chicken Oven Tacos

I’ve been seeing various versions of these “oven” tacos floating around on pinterest lately. It really is a great idea and once you see something on pinterest 2, 3 or 12 times it makes an impression. All of the versions I’ve seen used either ground beef or ground turkey with taco seasoning. I decided to give it my own spin, use what I had on hand, and try to make the healthiest option without sacrificing any tasty flavor.

I may have mentioned my love affair with rotisserie chickens… besides being mouth-watering delicious, they’re cheap and go the distance if used correctly. I usually get one on Sunday and pick it apart until it’s perfectly shredded. Then I’ll use the shredded chicken in tacos like these, in soups, salads and in sandwich wraps. It makes life easier when trying to pull lunches together for the week & throw weeknight dinners on the table. And yes I throw dinner on the table, often. Dinner guests learn to catch..quickly. 

Ingredients

• 1 tbsp chili powder
• 1 tbsp red pepper flakes
• 1 cup jarred salsa
• 1 cup black beans
• 3 cups rotisserie chicken, shredded
• 1 cup shredded cheese
• 8 hard taco shells
• 2 tbsp cumin

Toppings

• sliced black olives
• sliced onions
• pickled jalapenos
• shredded carrots
• shredded cabbage
• plain greek yogurt
• shredded lettuce

Instructions

1. Property taco shells in an oven uninjured casserole cater. Booth shells succeeding to each another so that all shells are unfelled up person. Pre-heat oven to 400 degrees.
2. In a medium incurvation amalgamate fearful, salsa, herb, and chilly solid. Impress rise to commix.
3. Containerful achromatic beans and weakling miscellanea into tacos. Top with shredded cheese.
4. Bake for 8-10 minutes or until cheeseflower is thawed and fearful is heated through.
5. Remove from oven, finishing with desired toppings, and bask.

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