Description

Enjoy the irresistible flavor of crispy baked chicken tacos, made with tender chicken, zesty tomato sauce, and gooey melted cheese. Perfect for a quick and satisfying dinner!

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, ¾ teaspoon of ground cumin, and ⅓ cup of chopped cilantro.
Preheat the oven to 425°F. Brush a baking sheet with 1 teaspoon of canola oil. Wrap the 12 corn tortillas in a damp tea towel and microwave on HIGH for 30 seconds to soften them.
Individually brush one side of each tortilla with oil and place it on the baking sheet, oiled side down. Add a heaping ¼ cup of shredded cheese to the tortilla, then place a heaping ¼ cup of the chicken mixture on the top half. Fold the tortilla and press firmly to seal. Repeat with the remaining tortillas, adding an extra brush of oil before baking.
Bake for 18-20 minutes at 425°F, until the tortillas are crispy and slightly browned, and the cheese is melted. Serve with additional hot tomato sauce, pickled onions, minced white onion, chopped cilantro, and guacamole if desired.

Notes

For extra flavor, consider adding spices to the chicken mixture such as chili powder or garlic powder.
Use a mix of cheese for a more complex flavor profile, combining chihuahua cheese with cheddar or pepper jack.
These tacos can be customized with additional toppings such as avocado or salsa for extra texture and taste.

Nutrition

Serving Size: 1 taco
Calories: 250
Sugar: 1g
Sodium: 450mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 14g
Cholesterol: 40mg