Description
Crispy Baked Chicken Tacos are an easy weeknight meal featuring seasoned shredded chicken and cheese baked inside corn tortillas until golden and crispy.
Ingredients
- 1 cup shredded cooked chicken (rotisserie chicken works great)
- ½ cup shredded cheddar cheese
- 1 (10 ounce) can diced tomatoes and green chiles (like Rotel), drained
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- 12 corn tortillas
- 2 tablespoons vegetable oil (or olive oil)
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet.
- In a medium bowl, combine the shredded chicken, cheddar cheese, drained diced tomatoes and green chiles, chili powder, cumin, and salt. Mix well until everything is evenly combined.
- Heat the tortillas: Wrap the corn tortillas in a damp paper towel and microwave them for about 30-45 seconds, or until they are pliable. This prevents them from cracking when you fold them.
- Brush both sides of each tortilla lightly with oil.
- Spoon about 2 tablespoons of the chicken mixture onto the center of one half of a tortilla.
- Fold the tortilla over the filling to form a taco shape.
- Place the filled tacos seam-side down on the prepared baking sheet.
- Bake for 12-15 minutes, or until the tortillas are golden brown and crispy.
- Serve immediately with your favorite toppings, such as sour cream, salsa, guacamole, or shredded lettuce.
Notes
- **Make ahead tip:** The chicken filling can be prepared up to 2 days in advance and stored in the refrigerator.
- **Tortilla alternative:** While corn tortillas are traditional for crispy texture, you can use small flour tortillas, but the texture will be softer.
- **Spice level:** Adjust the amount of chili powder and cumin to your preference. For extra heat, add a pinch of cayenne pepper to the filling.
- **Cheese options:** Monterey Jack or a Mexican blend cheese can be substituted for cheddar.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican