Description

These crispy baked chicken tacos are packed with flavor! Featuring shredded chicken mixed with zesty tomato sauce, fresh cilantro, and melted cheese, they’re easy to prepare and perfect for a speedy dinner or a comforting weekend meal.

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

Combine chicken filling ingredients in a bowl: shredded chicken, ½ cup plus 2 tablespoons hot tomato sauce, ground cumin, and chopped cilantro.
Preheat the oven to 425°F and brush a baking sheet with 1 teaspoon canola oil. Microwave the wrapped tortillas for 30 seconds for softness.
Brush one side of each tortilla with oil and lay it on the baking sheet, oiled side down. Add cheese, then chicken mixture, fold, and press to seal. Repeat with all tortillas.
Bake for 18-20 minutes until crispy and cheese is melted. Serve with remaining hot tomato sauce or toppings such as pickled onions, minced onion, cilantro, and guacamole.

Notes

Feel free to substitute the hot tomato sauce with your preferred taco sauce.
Toppings like pickled onions or guacamole enhance flavor and texture.
Leftovers can be refrigerated and reheated in the oven for best results.

Nutrition

Serving Size: 1 taco
Calories: 250
Sugar: 2g
Sodium: 350mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 12g
Cholesterol: 40mg