Description
Crispy baked chicken tacos made with simple ingredients, perfect for any night.
Ingredients
1 lb. cooked shredded seasoned chicken breast (3–4 cups)
8 oz. shredded colby jack cheese
20–24 street taco corn tortillas
olive oil or cooking spray
Serve with:
sour cream
salsa
fresh chopped cilantro
Instructions
1. Heat oven to 425 degrees.
2. Place tortillas on a baking sheet.
3. Brush or spray both sides with olive oil.
4. Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with cheese.
5. Bake tacos for 2 minutes or until the cheese melts.
6. Remove from oven and fold each tortilla gently.
7. Bake another 12–15 minutes or until crispy.
8. Serve with sour cream, salsa, and cilantro.
Notes
You may use crock pot shredded chicken, instant pot chicken, or rotisserie chicken with salsa and taco seasoning.
Street taco tortillas crisp perfectly, but regular tortillas also work.
Tacos are done when crispy on the outside and warm inside.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg
Keywords: baked chicken tacos, mini tacos, sheet pan tacos