Green Chili Chicken Tacos
Green Chili Chicken Tacos made with the convenience of rotisserie chicken, creamy salsa verde + melty cheese,
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Creator: Leslie Stokes
As a busy mom, sometimes I think the hardest part of the day is just getting dinner on the table.Â
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that’s why I am starting this rotisserie chicken series where I will be sharing easy + healthy(ish) dinners that the whole family will love using store bought rotisserie chicken.
One of my biggest mom hacks is picking up a rotisserie chicken while I’m at the store, bringing it home and immediately chopping it to store in the refrigerator for a busy weeknight. Having it already chopped and ready to use makes it so much more appealing. It might seem silly, but I am staring at a whole, cooked chicken in the fridge, my first instinct is to throw it away.Â
There are so many things you can make with chopped chicken from salads to tacos, soups, stuffed potatoes or sandwiches. even if I don’t end up making it for dinner, it will get eaten by someone and some point! I’ve shared a list of some recipe ideas below, but for now, let’s get to these delicious tacos!
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Ingredients:
- chopped rotisserie chicken– I like to leave some of the skin on. You can sub for home cooked chicken breast or chicken thighs.
- onion
- garlic
- salsa verde
- diced green chiles
- cumin
- salt
- cream cheese
- lime juice
- cilantroÂ
- hard shell tacos– you can use soft shells, but I prefer the crunch of the hard shell.
- monterey jack cheese
***see full recipe below
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Tips for Cutting and Storing Rotisserie Chicken:
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 – After purchasing a rotisserie chicken, let it cool slightly before handling.
– To cut, remove the wings, legs, and thighs first. Then, slice the breast meat.
– Store leftover rotisserie chicken in an airtight container in the refrigerator for up to 3-4 days.
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Why This Recipe Rocks for Weeknights:
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– It’s Time-Saving: Utilize the pre-cooked goodness of rotisserie chicken for a quicker meal prep.
– Versatile: Customize toppings according to your taste – avocado, shredded lettuce, or a dollop of sour cream.
– Family-Friendly: Creamy and satisfying, these tacos are sure to please even the pickiest eaters. In just a few easy steps, you’ll have a mouthwatering dinner that’s perfect for busy weeknights. Creamy Green Chili Chicken Tacos with Rotisserie Chicken are the perfect blend of convenience + flavor, making them a go-to option for your family meals.
To ensure your Creamy Green Chili Chicken Tacos are a breeze to make and enjoy, consider using parchment paper or a silicone mat when baking.This simple step not only prevents sticking but also makes cleanup a snap.
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Why Parchment Paper or Silicone Mat?
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– Easy Release: Placing tacos on parchment paper or a silicone mat provides a non-stick surface, preventing the cheese from sticking to the baking sheet. This ensures that your tacos come off effortlessly, preserving their shape and presentation.
– Effortless Cleanup: Both parchment paper and silicone mats create a barrier between the food and the baking sheet, minimizing mess and making cleanup a breeze. Say goodbye to scrubbing stubborn cheese remnants from your pan.
– Consistent Results: Using a consistent surface for baking promotes even cooking. Parchment paper and silicone mats distribute heat evenly, helping achieve a golden, gooey perfection for your Monterey Jack cheese topping.Â
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rotisserie chicken recipe ideas
You definitely want to follow along for this series, but here are some quick ideas for you to use rotisserie chicken!
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Chicken Alfredo Skillet
Stuffed Peppers
Chicken QuesadillasÂ
Buffalo Chicken SlidersÂ
Chicken SoupÂ
Green Chili TacosÂ
Broccoli + Cheddar Stuffed PotatoesÂ
BBQ Chicken Stuffed Sweet PotatoesÂ
Chicken Chow Mein
Cauliflower Rice Stir Fry
BBQ Chicken Pizzas
Chicken Cesar Salad WrapsÂ
Asian Chicken Lettuce WrapsÂ
Chipotle Chicken BowlsÂ
Chicken + Quinoa SaladÂ
Green Chili Chicken Tacos
Ingredients
- 5 cups chopped rotisserie chicken (one whole chicken)
- 1/2 cup yellow onion finely chopped
- 1/2 block cream cheese (4oz)
- 2 oz diced green chiles
- 8 oz salsa verde (3/4 cup)
- 1 tsp minced garlic
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4 cup chopped cilantro
- 1 tbsp lime juice
- 12 hard shell tacos
- 2 cups monterey jack cheese
Let's Make It
- Start by chopping your rotisserie chicken into cubes, I like to leave some of the skin on.
- In a large pan over medium high heat, cook down the onion until translucent.
- Add in the chicken, salsa verde, green chiles, cumin, salt, garlic, lime juice + cream cheese, stir until the cream cheese is melted. Once the cream cheese is melted, add in the cilantro and stir.
- Preheat the oven to 400℉.
- Stuff 12 hard shell tacos with the chicken mixture + a handful of cheese. Lay the tacos flat on a large baking tray lined with parchment paper or a silicone mat.
- Bake the tacos at 400℉ for 10-15 minutes or until the shells are browned and the cheese is melted.
- Serve with a side of salsa verde + your favorite toppings- I like sour cream and guacamole.
