Description
Crispy Baked Chicken Tacos are a quick and delicious meal featuring tender shredded chicken, zesty tomato sauce, and gooey cheese, perfect for family dinners.
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 (7-ounce) can el pato hot tomato sauce, divided
- ¾ teaspoon ground cumin
- â…“ 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 shredded cooked chicken with ½ cup plus 2 tablespoons hot tomato sauce, ¾ teaspoon ground cumin, and ⅓ cup chopped cilantro to create 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. Then, brush one side of each tortilla with oil.
- On the baking sheet, place the tortilla oiled side down and sprinkle a heaping ¼ cup of shredded cheese. Add a heaping ¼ cup of chicken mixture to the top half, fold, and press down to secure. Arrange the tortillas in a single layer and brush the tops with oil before baking.
- Bake the tacos for 18-20 minutes at 425°F until they are crispy and lightly browned, and the cheese is melted. Serve with any remaining hot tomato sauce or taco sauce, along with toppings like pickled onion, minced white onion, cilantro, and guacamole if desired.
Notes
Feel free to customize the toppings based on personal preference.
Make sure not to overload the tortillas with filling to prevent them from tearing.
Nutrition
- Serving Size: 1 taco
- Calories: 280
- Sugar: 1g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg