Description
These Crispy Baked Chicken Tacos are packed with flavor and are simple to prepare. With tender chicken, melty cheese, and a crispy shell, they make the perfect quick dinner that everyone will love.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 (7-ounce) can el pato hot tomato sauce
- ¾ teaspoon ground cumin
- ⅓ cup chopped cilantro
- 12 (5 ½-inch) corn tortillas
- 2 ½ teaspoons canola or vegetable oil
- 2 ¼ cups shredded mexican chihuahua melting cheese or monterey jack
Instructions
- In a medium bowl, combine 2 cups shredded cooked chicken with ½ cup plus 2 tablespoons hot tomato sauce, ¾ teaspoon ground cumin, and ⅓ cup chopped cilantro to make the filling.
- Preheat the oven to 425°F. Brush a baking sheet with 1 teaspoon canola oil. Wrap 12 corn tortillas in a damp tea towel and microwave on HIGH for 30 seconds until soft and pliable. Brush one side of each tortilla with oil before placing them on the baking sheet, oiled side down.
- On each tortilla, sprinkle a heaping ¼ cup of shredded cheese and then add a heaping ¼ cup of chicken mixture to the top half. Fold the tortilla in half, pressing down firmly. Arrange the filled tortillas on the baking sheet in a single layer and brush them with a bit more oil before baking.
- Bake for 18-20 minutes at 425°F until the tacos are crispy and lightly browned. Serve with additional tomato sauce, pickled onion, minced white onion, more chopped cilantro, and guacamole if you like.
Notes
These tacos can be customized with your favorite fillings or toppings.
For extra spice, add jalapeños or your favorite hot sauce to the chicken mixture.
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg