Description
These Crispy Baked Chicken Tacos feature flavorful shredded chicken, melted cheese, and a delightful crunch, making them a perfect, easy dinner option for any night.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 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
Instructions
- In a medium bowl, combine shredded cooked chicken with ½ cup plus 2 tablespoons of hot tomato sauce, ground cumin, and chopped cilantro to create the filling.
- Preheat the oven to 425°F. Brush a baking sheet with 1 teaspoon of canola oil. Microwave wrapped tortillas on HIGH for 30 seconds until soft and pliable.
- For each tortilla, brush one side with oil, place oiled side down on the baking sheet, and sprinkle with ¼ cup of shredded cheese. Add ¼ cup of chicken mixture to the top half, fold, and press down firmly. Repeat with remaining tortillas and brush with oil before baking.
- Bake the tacos for 18-20 minutes until crispy and lightly browned, and cheese is melted. Serve hot with remaining tomato sauce, pickled onion, minced onion, additional cilantro, and guacamole if desired.
Notes
Serve warm for the best crunch and flavor.
Feel free to customize toppings as per your preference.
Great for meal prep; just reheat in the oven before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 226
- Sugar: 1g
- Sodium: 545mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 39mg