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Express Lane Cooking {Recipe: Saucy Chicken Tacos}

A flavorful and simple shredded chicken taco recipe your family will love!
Course Main
Cuisine Mexican
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 tacos
Author Dine & Dish


  • 2 cups shredded rotisserie chicken
  • 1 cup canned corn drained
  • 1 12 oz jar roasted red peppers, drained and chopped
  • 1 tsp chili powder
  • ½ tsp cumin
  • 2 cloves garlic minced
  • 1 Tablespoon minced onion flakes
  • ¼ tsp salt
  • 8 flour tortillas
  • 1 cup shredded cheddar cheese


  1. Combine the chicken, corn, roasted red peppers, chili powder, cumin, minced garlic, minced onion flakes and salt in a large skillet over medium heat. Stir until heated through. Warm the tortillas and keep warm until ready to serve.
  2. Divide the chicken filling among the warm tortillas and top with the cheese and any additional toppings you desire.

Recipe Notes

Recipe slightly adapted fromSaucy Shredded Chicken Tacos in the Express Lane Cookbook by Shawn Syphus