This is another of Ree’s quick and easy recipes, with a taco filling consisting of just two store-bought ingredients: rotisserie chicken and jarred salsa verde. The salsa verde doubles as a tasty dipping sauce when combined with sour cream and cilantro.
| Level: | Intermediate |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 12 tacos |
| Level: | Intermediate |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 12 tacos |
Ingredients
- 1 1/2 cups shredded rotisserie chicken, brown and white meat
- 2/3 cup store-bought salsa verde, divided
- Vegetable oil, for frying
- 12 small corn tortillas
- 3/4 cup sour cream
- 2 tablespoons chopped cilantro
- 3/4 cup shredded Monterey Jack cheese
- 1 1/2 cups shredded lettuce
- 1/2 cup diced tomato
Instructions
- Mix the chicken and 1/3 cup of the salsa verde in a large bowl. Set aside.
- Heat a 1 inch of oil in a large skillet.
- Place 2 tablespoons of the filling into the middle of a tortilla, then fold the tortilla in half. Clamp the tortilla shut with a pair of metal heat resistant tongs and use the tongs to carefully lay the taco into the oil. Use the tongs to press the taco down and keep it closed for a few seconds. Repeat with 2 more tacos. Flip each taco after it has cooked for around 40 to 45 seconds, frying the other side until golden, an additional 30 to 40 seconds. Using the tongs, remove the tacos from the pan, tipping them sideways to drain the excess oil. Place on a paper towel-lined plate to drain further. Repeat with the remaining 9 tortillas and filling.
- Mix the remaining 1/3 cup salsa verde with the sour cream and cilantro in a small serving bowl.
- To serve, pull back the tops of the tacos and add some of the Monterey Jack cheese, lettuce and diced tomato to the inside of each taco. Serve with the sour cream dip.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 267 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 27 mg |
| Sodium | 211 mg |
| Serving Size | 1 of 12 servings |
| Calories | 267 |
| Total Fat | 21 g |
| Saturated Fat | 4 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 27 mg |
| Sodium | 211 mg |
Reviews
Todays show she used a flat pastry sheet folded twice into quarters, cute circles out of them. Then dipped into garlic buter and put into an upsidedown cupcake pan, so it would hold the folded small pastry sheet. Then stuffed with this chicken and cooked but I didn’t get temp and how long. Can I get the tv version of this recipe?
These were really good and easy to make! We will make these again.
My family smashed on these tacos. Drained the oil by holding each one on end after frying. They were not greasy! Also used flour shells instead of corn.
I made these but cooked them in my air fryer. I spritzed the tortillas with oil and air fried at 375 for 5 minutes per side, until golden. They were delicious.
Got the stuff yesterday (Looked ahead at the recipes) and made them lastnight. Terrible, the chicken absorbs all the oil no matter how much you shake off the oil.