These are easy chicken tacos, really such a cinch. I had a little bit more meat leftover from the Honey Roasted Chicken so I made these tacos. They were yummy even though there was nothing to them. You know I’m all about something fast and easy. We actually first tried the recipe on our way to Wolf Creek. Wolf? I think that’s what it was. I should have asked Savannah. Gosh, that was such a fun weekend. I’m always behind the camera though. And ya know what? Savannah and I are never in pictures together. I should work on that.

Anyway, great weekend. Seriously so relaxing. Thank goodness for good friends. Savannah always makes life so much more enjoyable and I feel like I can spill my beans to her without any judgment AND she will say all the right things. I feel really lucky to have her. Any jose conseco, we were picking up a few extra snacks at Smith’s Grocery store and there was a sample lady with this recipe. Cade tried it since I couldn’t due to the cheese and said it was actually really good so I grabbed the recipe and we left. A few weeks later I found the recipe in my diaper bag and it just so happened that I had the leftover meat so I got to work.

Worth it friends. It is worth it.

Printable version

Can Rotisserie Chicken Be Eaten Cold? 

You can safely eat rotisserie chicken cold.

Chicken leftovers would most probably be safe to eat up to three to four days in refrigerator.

What Is A Healthy Substitute For Sour Cream?

Low-fat plain yogurt has a similar consistency to sour cream, but is much lower in fat per serving.

Is Brown Rice Better For You Than White Rice?

Brown rice is usually considered much healthier than white.

White rice has had the bran and germ removed, which are the most nutritious parts of the grain.


Easy Chicken Tacos

Easy Chicken Tacos

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Servings: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


These are easy chicken tacos, really such a cinch.


Recipe By Kroger

  • 1 Rotisserie Chicken, de-boned and shredded
  • 12 oz Brown Rice, cooked
  • 1 Cup Frozen Corn
  • 1/2 Teaspoon Salt
  • 1 Cup Cheese, Mexican Cheese Blend, shredded
  • 1 Can Tomatoes, Diced Salsa Style Fire Roasted, I used a can of Mexican style tomatoes with diced green chiles
  • 16 oz Verde Enchilada Sauce
  • 12 Tortillas , or crisp taco shells
  • Sour Cream , *optional


  • Preheat oven to 450.
  • Spray a 9x13 baking dish with nonstick spray.
  • Mix all ingredients except tortillas and sour cream in a large bowl.
  • Place in the baking dish
  • Bake at 450 for 20 minutes or until bubbling.
  • Let stand 5 minutes.
  • Spoon into tortillas and top with sour cream etc.


refrigerate left overs


Serving: 1gCalories: 261kcalCarbohydrates: 43gProtein: 8gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 709mgPotassium: 161mgFiber: 3gSugar: 4gVitamin A: 348IUVitamin C: 2mgCalcium: 120mgIron: 2mg
Author: Sweet Basil
Course: Mom's Best 100 Easy Chicken Recipes

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