Better the Taco Bell’s Rolled Chicken Tacos

Tacos, they are a staple my daughter’s family.  I think I’ve said this before, but growing up we had tacos once a week, because we went to Taco Bell. Now my daughter is not a fan of Taco Bell, but she still likes to make tacos at home, go figure. I don’t know if her family has ever tried Taco Bell’s Rolled Chicken Tacos, but one thing I can bet is mine are better than theirs. This recipe is best made with rotisserie chicken or leftover chicken you can shred. Serves 4-6

Ingredients:

12-14 corn tortillas
2 cups shredded chicken
1 cup of canned diced tomatoes
1/2 teaspoon of dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon kosher salt
1/4 teaspoon garlic powder
1 cup cheddar cheese, shredded
Garnish: shredded lettuce and sour cream

Directions:


For the chicken: Cook your chicken or shred your leftover cooked chicken and set aside. (Or use rotisserie chicken) Place your canned tomatoes, salt and spices in a large freeze bag and mix. Add your shredded chicken to your bag of tomato mixture, seal and massage bag to mix the chicken and sauce well. (can do up to this step ahead of time) 

For the rolled tacos: Preheat your oven to 425F degrees. Prepare your sheet pans with parchment paper, spray with cooking spray and set aside. Set up a station with a bowl of your chicken mixture, bowl of cheese and a microwave safe plate for your tacos. Place 1 damp paper towel on your plate, then 3 corn tortillas and cover with other damp paper towel. Microwave your tortillas for 30 seconds, they are now soft enough to roll so they don't break. Fill tortilla with about 2 tablespoons of chicken mixture and 1 tablespoon of cheese. Roll up and secure with tooth pick. Place your now rolled taco, seam side down on your cooking sheet. Repeat filling your tacos, rolling and securing them. Recommend microwaving your tortillas in batches of 3. When all your tacos are filled, rolled and secure, spray generously with cooking spray. Place in oven at 425F degrees and let back for 15-20 minutes until crisp. Serve immediately with shredded lettuce and sour cream. Easy Peasy!