Preheat your oven to 400 degrees F. This ensures that your taco shells get crispy and delicious. Prepare a 9×13-inch baking dish by lining it with parchment paper or greasing it with nonstick cooking spray. This will prevent sticking and make cleanup easier.
Once preheated, place the hard taco shells in the prepared pan, standing them up. Bake them for about 5 minutes until they become crisp. This step is crucial for achieving that delightful crunch that we adore in tacos.
While the shells are baking, heat olive oil in a large skillet over medium-high heat. When the oil shimmers, add the chopped onion and sauté it for about 3 minutes or until it softens and becomes translucent. You’ll start to smell the aromatic goodness!
Next, add the minced garlic and cook for an additional minute. Be careful not to burn it, as burnt garlic can be bitter.
Now it’s time to add the shredded rotisserie chicken and BBQ sauce into the skillet. Stir everything together until the chicken is well coated in the sauce. This should take just a couple of minutes.
Once mixed well, remove the skillet from the heat. Stir in 1 cup of shredded Mexican blend cheese and the chopped cilantro. This will give the mixture a rich, cheesy flavor.
Spoon the chicken mixture evenly into the taco shells, filling them generously. Top each taco with the remaining shredded cheese, and feel free to prop the tacos against each other to help keep them standing.
Return the filled tacos to the oven and bake for an additional 7 to 10 minutes. You’ll know they’re done when the cheese is melted and bubbly, creating that perfect cheesy topping.
Once out of the oven, allow them to cool for a minute before serving. Now it’s time to get creative with your toppings! Top with finely shredded purple cabbage, corn salsa, avocado, or any of your favorite toppings.
