Description
These Crispy Baked Chicken Tacos feature flavorful shredded chicken, melted cheese, and crispy corn tortillas. Perfect for a quick and satisfying dinner, they’re bound to please everyone at the table!
Ingredients
Scale
- 2 cups shredded cooked chicken (about 12 ounces)
- 1 (7-ounce) can el pato hot tomato sauce, divided
- ¾ teaspoon ground cumin
- ⅓ cup chopped cilantro
- 12 (5 ½-inch) corn tortillas
- 2 ½ teaspoons canola or vegetable oil, divided
- 2 ¼ cups shredded mexican chihuahua melting cheese or monterey jack (about ½ pound)
Instructions
- In a medium bowl, combine 2 cups shredded cooked chicken, ½ cup plus 2 tablespoons hot tomato sauce, ¾ teaspoon ground cumin, and ⅓ cup chopped cilantro.
- Preheat the oven to 425°F and brush a baking sheet with 1 teaspoon of canola oil. Microwave 12 corn tortillas wrapped in a damp tea towel on HIGH for 30 seconds to soften them.
- Brush one side of each tortilla with oil and lay it on the baking sheet, oiled side down. Sprinkle a generous ¼ cup of shredded cheese and a heaping ¼ cup of chicken mixture on the top half of the tortilla. Fold over and press down to secure. Repeat for all tortillas, brushing them with oil before baking.
- Bake for 18-20 minutes or until the tortillas are crisp and golden, and the cheese is melted. Serve with additional hot tomato sauce, pickled onion, minced onion, chopped cilantro, and guacamole if desired.
Notes
Feel free to switch out the cheese for your favorite melting variety.
These tacos can be made ahead and reheated in the oven for a quick meal.
Adjust the spiciness by adding more or less hot tomato sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 290
- Sugar: 1g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg