Description
These Baked Chicken Tacos are a quick and delicious twist on traditional tacos, featuring seasoned shredded chicken, a blend of Colby-Jack and Pepper-Jack cheeses, and crispy street corn tortillas. Baked to perfection, they offer a flavorful, cheesy filling with a satisfyingly crisp shell. Perfect for a casual dinner or a crowd-pleasing party appetizer, these tacos come together in just under half an hour and are served with fresh toppings like salsa, diced tomatoes, guacamole, sour cream, and cilantro for added freshness and flavor.
Ingredients
Scale
Main Ingredients
- 1 lb. cooked, seasoned shredded chicken
- 1 ½ cups freshly grated Colby-Jack cheese
- 1 ½ cups freshly grated Pepper-Jack cheese
- 20 street taco corn tortillas
- Olive oil or olive oil cooking spray, for brushing
Toppings (Optional)
- Salsa
- Diced tomato
- Guacamole
- Sour cream
- Cilantro
Instructions
- Preheat and Prepare Baking Sheets: Heat your oven to 425°F (220°C). Line two large baking sheets with parchment paper to prevent sticking and ease cleanup.
- Prepare Tortillas: Lay the corn tortillas flat on the prepared baking sheets. Lightly brush both sides of each tortilla with olive oil or spray evenly with olive oil cooking spray to help them crisp up when baked.
- Add Filling: Place about two tablespoons of the shredded cooked chicken down the center of each tortilla. Then, sprinkle two heaping tablespoons of the grated Colby-Jack and Pepper-Jack cheese mixture evenly over the chicken.
- Initial Bake: Bake the tacos in the preheated oven for about 2 minutes or just until the cheese starts to melt, keeping a close eye to prevent burning.
- Shape Tacos: Remove the baking sheets from the oven. Carefully fold each tortilla in half over the filling to form a taco shape, gently pressing them together to secure the edges.
- Final Crisping Bake: Return the folded tacos to the oven and bake for an additional 12 to 14 minutes, or until the corn tortillas are crispy and golden on the outside.
- Serve: Remove from the oven and serve immediately, accompanied by your choice of toppings such as salsa, diced tomatoes, guacamole, sour cream, and cilantro for added flavor and freshness. Enjoy your crispy baked chicken tacos!
Notes
- For extra flavor, season the shredded chicken with taco seasoning before assembling the tacos.
- You can substitute street taco corn tortillas with flour tortillas, although corn tortillas provide the best crispiness when baked.
- To make cleanup easier, use parchment paper or a silicone baking mat on your baking sheets.
- Watch the tacos carefully during the final baking step to prevent the tortillas from burning.
- Leftover baked chicken tacos can be refrigerated and reheated in the oven to retain crispiness.
