Description
These Crispy Baked Chicken Tacos are a delightful blend of flavors featuring shredded chicken, melted cheese, and crispy corn tortillas. Quick to prepare and perfect for any meal, they promise to satisfy your cravings for easy, homemade tacos.
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 mixing bowl, combine shredded chicken, hot tomato sauce, ground cumin, and chopped cilantro to create the filling.
- Preheat the oven to 425°F and prepare a baking sheet by brushing it with oil. Warm the corn tortillas by wrapping them in a damp towel and microwaving for 30 seconds.
- Take one tortilla, oil one side, place it on the baking sheet with the oiled side down, and sprinkle a quarter cup of cheese on it. Add a quarter cup of chicken filling on the top half, then fold and press down to seal.
- Repeat the process for all tortillas, ensuring they are arranged in a single layer on the baking sheet. Optionally brush them with more oil before baking.
- Bake in the oven for 18-20 minutes until crispy and browned, ensuring the cheese is melted. Serve with remaining hot tomato sauce and toppings.
Notes
For added flavor, you can use a variety of sauces based on your preference.
Feel free to top the tacos with fresh veggies or your favorite salsa.
Leftovers can be stored in the refrigerator and reheated in the oven.
Nutrition
- Serving Size: 1 taco
- Calories: 245
- Sugar: 1g
- Sodium: 530mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 38mg