Description
These Crispy Baked Chicken Tacos are packed with irresistible flavors from shredded chicken and melted cheese, wrapped in soft tortillas for a quick and satisfying meal perfect for any evening.
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, ½ cup plus 2 tablespoons hot tomato sauce, ground cumin, and chopped cilantro.
- Preheat the oven to 425°F and brush a baking sheet with 1 teaspoon canola oil. Warm the tortillas by wrapping them in a damp tea towel and microwaving for 30 seconds until soft.
- Individually brush one side of each tortilla with oil and place it on the baking sheet, oiled side down. Sprinkle a heaping ¼ cup of shredded cheese on each tortilla, then top with a heaping ¼ cup of the chicken mixture. Fold the tortilla and press down firmly to keep it closed. Repeat until all tortillas are assembled, giving them an extra brush of oil.
- Bake at 425°F for 18-20 minutes or until crispy and lightly browned, with melted cheese. Serve with extra hot tomato sauce and your favorite toppings.
Notes
These tacos are great for meal prep; just assemble and bake when ready.
Feel free to customize toppings with your favorite ingredients like guacamole or salsa.
For a spicier kick, add more hot sauce to the chicken mixture.
Nutrition
- Serving Size: 1 taco
- Calories: 200
- Sugar: 1g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 30mg