Description
Crispy Baked Chicken Tacos are a delicious and easy dish for any dinner! Packed with tender chicken, zesty hot sauce, and gooey cheese, these tacos are perfect for taco night or a quick meal at home.
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 2 cups of shredded cooked chicken with ½ cup plus 2 tablespoons of hot tomato sauce, ¾ teaspoon of ground cumin, and ⅓ cup of chopped cilantro to create the chicken filling.
- Preheat the oven to 425°F. Brush a baking sheet with 1 teaspoon of canola oil. Wrap 12 corn tortillas in a damp tea towel and microwave on HIGH for 30 seconds until soft.
- Brush one side of each tortilla with oil and place it on the baking sheet, oiled side down. Layer on ¼ cup of shredded cheese followed by ¼ cup of the chicken mixture on the top half of the tortilla. Fold the bottom half over and press to seal. Place the folded tacos on the baking sheet in a single layer and brush them with a bit more oil.
- Bake in the preheated oven for 18-20 minutes, or until the tacos are crispy and lightly browned with melted cheese. Serve with extra hot tomato sauce, pickled onions, more cilantro, and guacamole as desired.
Notes
Feel free to customize the toppings with your favorite ingredients like guacamole or pickled vegetables.
Make sure to warm the tortillas so they roll easily without tearing.
These tacos are best enjoyed fresh out of the oven!
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 1g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 45mg