Description
Enjoy these crispy baked chicken tacos featuring tender shredded chicken, zesty tomato sauce, and gooey cheese. This recipe is a quick and delicious option for dinner that everyone will love!
Ingredients
Scale
- 2 cups shredded cooked chicken
- 1 (7-ounce) can el pato hot tomato sauce, divided
- ¾ teaspoon ground cumin
- ⅓ 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 of shredded cooked chicken, ½ cup plus 2 tablespoons of hot tomato sauce, ¾ teaspoon ground cumin, and ⅓ cup chopped cilantro.
- Preheat the oven to 425°F and brush a baking sheet with 1 teaspoon of canola oil. Wrap the corn tortillas in a damp towel and microwave on HIGH for 30 seconds to soften them.
- Brush one side of a warm tortilla with oil and place it on the baking sheet, oiled side down. Top with a heaping ¼ cup of shredded cheese and add a heaping ¼ cup of the chicken mixture. Fold the tortilla and press down firmly. Repeat with remaining tortillas, brushing oil on top before baking.
- Bake for 18-20 minutes until tacos are crispy and lightly browned. Serve with extra hot tomato sauce or taco sauce, pickled onion, minced white onion, cilantro, and guacamole, if desired.
Notes
Feel free to adjust the amount of hot sauce based on your spice preference.
For extra flavor, add diced jalapeños to the chicken mixture.
These tacos can be made in advance and baked just before serving.
Nutrition
- Serving Size: 1 taco
- Calories: 235
- Sugar: 1g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 45mg