Crispy Baked Chicken Tacos
These crispy baked chicken tacos are filled with seasoned shredded chicken and melted cheese. An easy dinner ready in 30 minutes!
Servings: 5
Calories: 397kcal
Ingredients
- 2 cups cooked and shredded chicken
- 3 tbsps olive oil divided
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 medium white onion finely chopped
- 1 16-ounce salsa (about 2 cups)
- 2 tablespoon taco seasoning packet or homemade
- 10 corn tortillas (use 12 if street taco size)
- 1 ½ cups shredded cheese Colby Jack, Monterey Jack, or mozzarella
- 1 lime (juice only)
Instructions
- Preheat the oven to 425°F. Line a 9x13-inch (or larger) baking sheet with parchment paper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add onion and cook until softened, about 3 minutes.
- Stir in chicken, salsa, taco seasoning, salt, and pepper.
- Cook for 2 to 3 minutes, then remove from heat and stir in lime juice.
- Wrap tortillas in a damp paper towel, then warm tortillas in the microwave for 30 seconds to make them pliable.
- Spoon the chicken mixture onto one half of each tortilla.
- Sprinkle with cheese, fold over, and arrange them on the prepared baking sheet. (Use two baking sheets if needed.)
- Lightly brush the tops of the tortillas with the remaining olive oil.
- Bake for 12 to 15 minutes, or until tacos are golden brown and crispy.
- Serve warm with your favorite toppings such as sour cream, cilantro, shredded lettuce, or extra salsa.
Notes
Using a rotisserie chicken is perfect for this recipe. Simply shred and use as instructed.
Use your favorite salsa. Guajillo sauce and roasted tomato salsa work great!
Nutrition
Calories: 397kcal | Carbohydrates: 28g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 69mg | Sodium: 476mg | Potassium: 298mg | Fiber: 4g | Sugar: 2g | Vitamin A: 354IU | Vitamin C: 6mg | Calcium: 229mg | Iron: 2mg