Description
Enjoy these Crispy Baked Chicken Tacos filled with savory shredded chicken and ooey-gooey cheese. Perfect for a quick dinner, these tacos are simple to prepare and full of flavor, making them an ideal choice for your next meal.
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.
- Preheat the oven to 425°F. Brush a baking sheet with 1 teaspoon of canola oil. Wrap the corn tortillas in a damp tea towel and microwave on HIGH for 30 seconds or until soft.
- Take one tortilla, brush one side with oil, and place it oiled side down on the baking sheet. Top with a heaping ¼ cup of shredded cheese and a heaping ¼ cup of the chicken mixture. Fold the tortilla in half and press down firmly. Repeat for all tortillas, giving them an extra brush of oil before baking.
- Bake the tacos in the preheated oven for 18-20 minutes or until crispy and lightly browned. Serve with additional hot tomato sauce, pickled onion, minced onion, chopped cilantro, and guacamole if desired.
Notes
Feel free to customize with your favorite toppings such as avocado or salsa.
The tacos can also be served with side dishes like rice or beans for a complete meal.
Nutrition
- Serving Size: 1 taco
- Calories: 260
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg