Crispy Cheesy Chicken Tacos
There’s so much more you can do with a rotisserie chicken besides eating bites straight out of the fridge (though we won’t argue with that!). Here we transform the shredded meat into crispy tacos that are perfect for Tuesday or any night of the week.
Ingredients:
- 1 cup (6 oz./185 g) shredded chicken (from a rotisserie chicken)
- 1/2 packet taco seasoning
- 1/4 cup (2 fl. oz./60 ml) salsa (use your favorite)
- 1/4 cup (2 oz./60 g) sour cream
- 5 hard taco shells
- 1/2 can refried beans
- 1 bag (4 oz./125 g) Mexican cheese blend (you’ll need about half the bag)
- Toppings of choice, such as sour cream, guacamole or diced avocado, sliced jalapeños and/or chopped tomatoes
Directions:
In a bowl, stir together the chicken, taco seasoning, salsa and sour cream; set aside.
Line the taco shells upright, side by side, on a double sheet of aluminum foil, then scrunch up the sides of the foil to support the shells, creating a foil tray. Spread the refried beans on the bottom of the shells and top with the chicken mixture, dividing evenly. Sprinkle with as much or as little cheese as your heart desires.
For an air fryer: Place the foil tray with the tacos in the fry basket. Insert the basket into the air fryer and cook until the cheese is melted and the taco shells are crisp, 5 to 6 minutes.
For a countertop oven or toaster oven: Place the foil tray with the tacos on a small baking sheet. Transfer to the oven and cook until the cheese is melted and the taco shells are crisp, 10 to 12 minutes.
Top the tacos as desired and dig in! Makes 5 tacos.
Williams Sonoma Test Kitchen
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