Description
Golden, crispy baked chicken tacos filled with seasoned shredded chicken and gooey melted cheese, folded in corn tortillas and baked until crunchy. A simple, crowd-pleasing meal perfect for weeknights or gatherings.
Ingredients
- 4 cups shredded cooked chicken
- 2 tablespoons chicken taco seasoning
- 14 small corn tortillas
- 1/4 cup olive oil
- 1 pound shredded Monterey Jack or Pepper Jack cheese
- Lime wedges, for serving
- Optional toppings:
- 2 avocados, sliced, or 1 cup guacamole
- 1 cup chopped tomatoes or salsa
- 1/4 cup chopped fresh cilantro
- 1/2 cup sour cream
- 1 cup shredded lettuce
- Hot sauce, to taste
- 1/2 cup creamy chipotle sauce
Instructions
- Preheat oven to 450°F (230°C). Line two large baking sheets with parchment paper or lightly grease.
- Toss shredded chicken with taco seasoning until evenly coated. Set aside.
- Wrap tortillas in a damp towel and microwave 30–60 seconds until soft and pliable.
- Brush both sides of each tortilla lightly with olive oil.
- Place tortilla flat on baking sheet. Add 2 tablespoons cheese to one half, top with about 1/4 cup seasoned chicken, then add another 2 tablespoons cheese.
- Fold tortilla in half to form a taco and place seam-side down on the baking sheet. Repeat with remaining tortillas.
- Bake for 8–10 minutes. Flip carefully and bake another 8–10 minutes until deep golden and crispy with melted cheese.
- Let rest 3 minutes. Squeeze fresh lime juice over tacos and serve with desired toppings.
Notes
- Warm tortillas before folding to prevent cracking.
- Space tacos apart for maximum crispiness.
- Freshly shredded cheese melts more smoothly.
- Place seam-side down to keep tacos closed while baking.
- Reheat in oven or air fryer for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 480 kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 95 mg
