Description
Crispy baked chicken tacos made with corn tortillas and melted cheese. These oven-baked tacos are simple to prepare and suitable for meal prepping and freezing.
Ingredients
- 8 extra-thin corn tortillas
- 1 pound cooked chicken breast shredded or finely chopped
- 1.25 cups shredded cheddar or Mexican-blend cheese
- Nonstick cooking spray
Instructions
- Heat your oven to 400°F. Lightly coat a large baking sheet with nonstick cooking spray.
- Wrap the tortillas in a damp paper towel. Microwave them for 45 to 60 seconds until they feel warm and flexible.
- Place the warmed tortillas on the prepared baking sheet. Add the shredded chicken to one half of each tortilla.
- Sprinkle the cheese evenly over the chicken. Fold the tortillas in half, pressing gently to seal them.
- Place a second baking sheet on top of the tacos. This keeps them securely closed while baking.
- Bake for 8 to 10 minutes until the tortillas turn golden brown and crisp.
- Carefully remove the top baking sheet. Bake for 2 more minutes if you want extra crispiness.
- Remove the tacos from the oven. Let them cool slightly before you serve them.
Notes
- Avoid overfilling the tortillas to keep them sealed and crisp.
- Confirm the chicken reached an internal temperature of 165°F before you assemble the tacos.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican