Description
These baked chicken tacos are a quick and flavorful dinner featuring crispy tortillas, seasoned shredded chicken, and melted cheese—all made easily in the oven without frying.
Ingredients
- 10 small corn tortillas (5-inch size) or small flour tortillas
- Cooking spray or 1 tablespoon neutral oil, for brushing
- 2 cups Mexican-style shredded cheese
- 2 cups cooked shredded chicken
- 10 ounces canned diced tomatoes with green chilies, drained
- 2 tablespoons taco seasoning
- 1 tablespoon fresh lime juice
Instructions
- Preheat the oven to 425°F (220°C). Arrange the tortillas in a single layer on a large rimmed baking sheet. Lightly spray or brush both sides of the tortillas with oil.
- In a mixing bowl, combine the shredded chicken, drained diced tomatoes with green chilies, taco seasoning, and lime juice. Stir until the chicken is evenly coated.
- Sprinkle half of the shredded cheese evenly over the tortillas.
- Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Top with the remaining cheese.
- Bake uncovered for 10 to 12 minutes, until the cheese is melted and the tortilla edges are crisp and lightly golden.
- Remove the baking sheet from the oven and immediately use a spatula to fold each tortilla in half while still warm and pliable.
- Serve right away with your favorite toppings.
Notes
- Use pre-cooked rotisserie chicken to save time.
- For a vegetarian version, substitute seasoned beans for chicken.
- Fold tortillas while warm to prevent cracking.
- Reheat leftovers in the oven for best texture.
- Customize with different cheeses or toppings.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 210
- Sugar: 1g
- Sodium: 360mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg
