Baked Chicken Tacos
A delicious and easy-to-make dish with seasoned chicken, cheese, and crispy tortillas, perfect for family meals.
Equipment
- Baking Sheets
- Sauté Pan
- Mixing Bowl
Ingredients
- Canola or vegetable oil
- 1/2 small white onion finely diced
- 3 cloves garlic minced
- 4 cups shredded chicken (use rotisserie chicken)
- 2 Tbsp. taco seasoning
- 3/4 cup water
- 1 lime juice of 1 lime
- 1 4 oz can of diced green chiles
- 1/2 cup petite diced tomatoes liquid drained
- Salt and pepper to taste
- 8 oz. shredded Colby Jack cheese divided
- 14 6-inch yellow corn tortillas
- Optional Toppings hot sauce, salsa, guacamole, shredded lettuce, lime wedges, pico de gallo
Instructions
- Preheat your oven to 400°F (200°C) and lightly oil two baking sheets.
- In a sauté pan, heat 1 tablespoon of oil over medium heat. Add the diced onion and sauté for about 3 minutes until softened.
- Add the minced garlic and stir for about 30 seconds until fragrant.
- Stir in the shredded chicken, taco seasoning, water, lime juice, green chiles, and diced tomatoes. Season with salt and pepper to taste, and heat for a couple of minutes until warmed through.
- Add 1 cup of the shredded cheese to the chicken mixture and stir until melted.
- Wrap corn tortillas in a damp paper towel and microwave for 45-60 seconds to make them pliable.
- Spread a generous amount of the chicken mixture on one half of each tortilla, sprinkle with cheese, fold in half, and brush the outside with oil. Place on the baking sheets.
- Bake for about 12-15 minutes until hot and crispy.
- Remove from the oven and let cool for a couple of minutes before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.