Description

These Crispy Baked Chicken Tacos are full of flavor with tender shredded chicken, gooey cheese, and a hint of spice, making for a quick and satisfying meal that everyone will love.

Ingredients

Scale

2 cups shredded cooked chicken (about 12 ounces)
1 (7-ounce) can el pato hot tomato sauce, divided (or other taco sauce)
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 (about ½ pound)

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Instructions

In a medium bowl, combine 2 cups shredded cooked chicken, ½ cup plus 2 tablespoons (5 ounces) hot tomato sauce, ¾ teaspoon ground cumin, and ⅓ cup chopped cilantro to create the chicken filling.
Preheat the oven to 425°F and brush a baking sheet with 1 teaspoon canola oil. Wrap the tortillas in a damp tea towel and microwave on HIGH for 30 seconds until soft.
Brush one side of a tortilla with oil, place it on the baking sheet oiled side down, and add a heaping ¼ cup of shredded cheese. Top the cheese with a heaping ¼ cup of the chicken mixture, fold the tortilla, and press down. Repeat this for all tortillas, giving them another brush of oil before baking.
Bake in the preheated oven for 18-20 minutes until the tortillas are crispy and the cheese has melted. Serve with additional hot tomato sauce, diced onions, cilantro, and guacamole, if desired.

Notes

You can substitute any taco sauce if el pato is not available.
For extra flavor, add your favorite toppings like diced avocado or olives.
Make sure to press the tortillas firmly when folding to ensure they stay closed while baking.

Nutrition

Serving Size: 1 taco
Calories: 220
Sugar: 1g
Sodium: 360mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 10g
Cholesterol: 30mg