Baked Chicken Tacos
Try these Baked Chicken Tacos with juicy shredded chicken and flavorful toppings for a perfect weeknight meal.
Equipment
- Oven
- baking sheet
- mixing bowl
- Spatula
Ingredients
- 10-12 small corn tortillas 5-inch size or flour tortillas
- cooking spray or neutral oil brushed onto tortillas
- 2 cups Mexican-style shredded cheese
- 2 cups shredded chicken from rotisserie or cooked chicken
- 10 oz can Rotel tomatoes and green chiles drained
- 2 tablespoon taco seasoning
- 1 tablespoon fresh lime juice
Instructions
- Preheat to 425°F (220 °C). Lay tortillas on a large rimmed baking sheet, spray or brush both sides, and arrange in a single layer.
- In a bowl, combine shredded chicken, drained Rotel tomatoes, taco seasoning, and lime juice; stir until chicken is fully coated.
- Divide half of cheese among tortillas, then divide the filling (about ¼ cup each taco), leaving a border. Sprinkle with remaining cheese.
- Bake uncovered for 10-12 minutes or until cheese is melted and edges turn crisp-golden. Use a spatula to fold tacos in half while still pliable.
- Transfer folded tacos to a platter and top with desired taco toppings.
Notes
Optional taco toppings include shredded lettuce, diced tomatoes, avocado, fresh cilantro, lime wedges, sour cream, and hot sauce. The filling can be made ahead and stored for up to 24 hours. Leftover tacos can be refrigerated for 2-3 days or frozen.
Nutrition
Serving: 1tacoCalories: 201kcal
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