Name: Rotisserie Chicken Tacos
Prep time: 20 min
Cook time: 20 min
Yield: 12
Ingredients: Corn taco shells - 12; Canola oil - 2 tablespoons; Diced onion - ½ cup; Garlic, pressed - 2 cloves; Rotisserie chicken, meat pulled and shredded - 1 pound; Tomato sauce - 1 (8 ounce) can; Salsa, divided - 1 cup; Taco seasoning - 1 (1 ounce) package; Vegetarian refried beans - 1 (15 ounce) can; Shredded lettuce - 2 cups; Shredded Mexican cheese blend - 2 cups; Chopped green and red bell peppers - 1 cup; Diced tomatoes - 1 cup

Ingredients for - Rotisserie Chicken Tacos

1. Corn taco shells 12

2. Canola oil 2 tablespoons

3. Diced onion ½ cup

4. Garlic, pressed 2 cloves

5. Rotisserie chicken, meat pulled and shredded 1 pound

6. Tomato sauce 1 (8 ounce) can

7. Salsa, divided 1 cup

8. Taco seasoning 1 (1 ounce) package

9. Vegetarian refried beans 1 (15 ounce) can

10. Shredded lettuce 2 cups

11. Shredded Mexican cheese blend 2 cups

12. Chopped green and red bell peppers 1 cup

13. Diced tomatoes 1 cup

How to cook deliciously - Rotisserie Chicken Tacos

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.

2 . Stage

Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.

3 . Stage

Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.

4 . Stage

Warm taco shells in the preheated oven for 3 to 5 minutes.

5 . Stage

Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.