Description

Crispy Baked Chicken Tacos are a delightful fusion of flavors. Packed with shredded chicken, zesty tomato sauce, and gooey cheese, this easy-to-make dish is perfect for a quick dinner or a gathering. Prepare these incredible tacos in minutes and enjoy a homemade meal that satisfies everyone!

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

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Instructions

In a medium bowl, combine 2 cups of shredded cooked chicken with ½ cup plus 2 tablespoons of hot tomato sauce, ground cumin, and chopped cilantro.
Preheat the oven to 425°F. Brush a baking sheet with 1 teaspoon of canola oil. Wrap the corn tortillas in a damp tea towel and microwave them on HIGH for 30 seconds until soft.
One at a time, brush one side of a tortilla with oil and place it on the baking sheet, oiled side down. Add a heaping ¼ cup of shredded cheese on top, then layer a heaping ¼ cup of the chicken mixture on the upper half of the tortilla. Fold the tortilla in half and press down firmly. Repeat with all tortillas, giving them a light brush of oil before baking.
Bake in the oven for 18-20 minutes, or until crispy and lightly browned on the bottom and the cheese is melted. Serve with extra hot tomato sauce, pickled onions, minced white onion, chopped cilantro, and guacamole if desired.

Notes

For best results, use fresh cilantro to enhance flavor.
You can substitute the el pato sauce with any other preferred taco sauce.
Adjust the amount of cheese according to your preference for a cheesier bite.

Nutrition

Serving Size: 1 taco
Calories: 250
Sugar: 2g
Sodium: 450mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 13g
Cholesterol: 35mg