Get ready to transform your weeknight dinner with these incredible Salsa Chicken Baked Tacos! This recipe delivers the perfect combination of crispy shells and a creamy, savory chicken filling that your whole family will adore. With minimal prep and easy cleanup, these baked chicken tacos are a guaranteed crowd-pl for a lighter option, Greek yogurt makes an excellent substitute for sour cream. While corn tortillas create the best crisp, you can use small flour tortillas if preferred.
As many culinary experts explain, freshly grated cheese melts better than pre-shredded varieties because it lacks anti-caking agents.
Always grate your own cheese; it melts much better than pre-shredded varieties.
Table of Contents
Ingredients
Main Ingredients
- 1 1/2 cups cooked, shredded chicken from a rotisserie chicken, or leftover shredded chicken
- 2 tablespoons sour cream
- 3 tablespoons your favorite salsa
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- kosher salt and pepper to taste
- 12 corn tortillas 4-inch, warmed
- 1 cup freshly grated sharp cheddar cheese
For Serving/Toppings
- pickled onions
- cotija cheese
- sour cream
- cilantro
- lime wedges
Quick Pico
- 1 pint cherry tomatoes quartered
- ½ sweet onion diced
- ¼ cup cilantro chopped
- ½ lime juiced
- kosher salt and pepper to taste
Equipment
Gathering your tools beforehand makes cooking a breeze. You will need a large oven-safe baking sheet to bake the tacos. A mixing bowl is essential for preparing the chicken filling. Finally, a pastry brush or cooking spray helps evenly coat the tortillas with oil.
Instructions
Making these Salsa Chicken Baked Tacos is simple and fun. Follow these steps for perfectly crispy and delicious results.
- Prep Oven & Pan: Preheat your oven to 425 degrees F. Lightly brush or spray a baking sheet with olive oil, ensuring it’s well-coated for the tortillas.
- Make Chicken Filling: In a medium bowl, combine the shredded chicken, sour cream, salsa, cumin, smoked paprika, garlic powder, and a generous pinch of salt and pepper. Mix everything until it’s well combined and creamy.
- Warm Tortillas: Gently warm your corn tortillas to make them pliable and prevent tearing. You can microwave them for 45-60 seconds, or warm them in the oven for 1-2 minutes. Keep the warmed tortillas between damp paper towels to maintain their pliability. Warm about 4 at a time, assemble those tacos, then warm more as needed.
- Assemble Tacos: Take a warmed tortilla and fill it with 2 to 3 tablespoons of the creamy salsa chicken mixture. Top the filling with a sprinkle of shredded cheddar cheese. Carefully fold the tortilla over and place it seam-side down on your prepared baking sheet. Repeat this process with the remaining tortillas and filling, arranging them in a single layer on the sheet.
- Oil Tortillas: Lightly spray or brush the outsides of all the assembled tacos with olive oil. This step is key for achieving that desirable golden crisp.
- Bake Tacos: Transfer the baking sheet to the preheated oven. Bake the Salsa Chicken Baked Tacos for 12 to 15 minutes, or until the tortillas are wonderfully crispy and golden brown. The cheese might slightly ooze out and crisp up, which adds even more flavor.
- Prepare Quick Pico: While the tacos bake, prepare your pico de gallo. In a small bowl, stir together the quartered cherry tomatoes, diced sweet onion, chopped cilantro, and lime juice. Add a big pinch of salt and pepper; mix well to combine. You can make this fresh pico a day ahead and store it in the fridge.
- Serve Immediately: Remove the crispy baked tacos from the oven. Serve them hot with the fresh quick pico, pickled onions, extra sour cream, crumbled cotija cheese, fresh cilantro, and lime wedges for spritzing.
Pro Tips & Troubleshooting
Prevent tortilla tearing by thoroughly warming them before filling; warm tortillas are much more flexible. For ultimate crispiness, don’t be shy with the oil; generously brush or spray the outside of the taco shells. Avoid soggy tacos by not overfilling them; a moderate amount of filling is perfect. For a delicious cheesy crust, allow some cheddar cheese to escape the shell and crisp up on the baking sheet. To speed up meal prep, make the chicken filling and quick pico a day ahead.
Serving, Storage, & Variations
These versatile Salsa Chicken Baked Tacos are perfect for any occasion!
Serving Suggestions
Serve these crispy tacos with a generous helping of fresh quick pico de gallo. Offer bowls of pickled onions, a dollop of sour cream, and fresh cilantro for garnishing. Don’t forget lime wedges for a zesty finish, and perhaps some guacamole or your favorite hot sauce for an extra kick.
Storage & Reheating
Store any cooled leftover Salsa Chicken Baked Tacos in an airtight container in the refrigerator for up to 3 days. For best results, reheat them in the oven at 350°F (175°C) for 10-15 minutes or in an air fryer at 350°F (175°C) for 5-7 minutes until crispy and heated through. You can also freeze assembled, unbaked tacos in a single layer for up to 1 month; bake from frozen, adding extra time.
Variations
Easily adapt this recipe! Swap the chicken for seasoned ground beef, shredded pork, or even black beans for a vegetarian option. Experiment with different cheeses like Monterey Jack, Colby, or a Mexican blend. Spice things up by adding diced jalapeños or a pinch of cayenne pepper to the chicken filling. Boost your veggies by incorporating canned corn or diced bell peppers into the mix.
Nutrition Information
Please note that the following nutrition information is an estimate based on the ingredients and preparation method. Actual values may vary depending on specific brands and serving sizes. This recipe makes 12 tacos, with one taco typically being a single serving.
| Nutrient | Estimated Value (per taco) |
|---|---|
| Calories | 180 kcal |
| Protein | 12 g |
| Fat | 9 g |
| Carbohydrates | 13 g |
| Fiber | 2 g |
| Sodium | 250 mg |
Frequently Asked Questions (FAQ)
How can I prevent the tacos from getting soggy?
Ensure you don’t overfill the tacos, and always brush the outside with oil before baking. This helps create a crispy barrier.
Is it possible to prepare the chicken filling in advance?
Absolutely! You can prepare the delicious Salsa Chicken Baked Tacos filling up to two days ahead. Store it in an airtight container in the refrigerator until ready to assemble.
What’s the best type of chicken for this recipe?
Cooked shredded chicken works perfectly; a rotisserie chicken is ideal for speed. Leftover baked or boiled chicken breasts shredded are also great.
conclusion
These Crispy Salsa Chicken Baked Tacos are a true weeknight hero, bringing maximum flavor with minimal effort. Bethany’s mission for simple, beginner-friendly meals shines through in every crunchy, cheesy bite. Give these easy baked chicken tacos a try tonight, and discover your new family favorite that will satisfy everyone’s cravings.
Crispy Salsa Chicken Baked Tacos
Equipment
- Oven
- Baking sheet
- mixing bowl
- Olive Oil Spray or Brush
Ingredients
Main Ingredients
- 1 1/2 cups cooked, shredded chicken from a rotisserie chicken, or leftover shredded chicken
- 2 tablespoons sour cream
- 3 tablespoons your favorite salsa
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- kosher salt and pepper to taste
- 12 corn tortillas 4-inch, warmed
- 1 cup freshly grated sharp cheddar cheese
For Serving/Toppings
- pickled onions
- cotija cheese
- sour cream
- cilantro
- lime wedges
Quick Pico
- 1 pint cherry tomatoes quartered
- ½ sweet onion diced
- ¼ cup cilantro chopped
- ½ lime juiced
- kosher salt and pepper to taste
Instructions
Crispy Baked Tacos
- Preheat your oven to 425°F and prepare a baking sheet by brushing or spraying it with olive oil.
- In a bowl, combine the shredded chicken, sour cream, salsa, cumin, paprika, garlic powder, and a pinch of salt and pepper until well mixed.
- Lightly warm your corn tortillas in the oven or microwave for a short period (1-2 minutes in oven, 45-60 seconds in microwave) to make them pliable and prevent breaking; keep them between damp paper towels to maintain pliability.
- Fill each warmed tortilla with 2-3 tablespoons of the chicken mixture and a sprinkle of shredded cheddar cheese, then fold it over and place it on the prepared baking sheet; repeat for all tortillas, then spray or brush the outsides with olive oil.
- Bake the tacos for 12 to 15 minutes, or until they are crispy and golden brown.
- Serve the crispy tacos immediately with the quick pico, pickled onions, sour cream, cotija cheese, cilantro, and lime wedges.
Quick Pico
- Stir together the quartered cherry tomatoes, diced sweet onion, chopped cilantro, lime juice, and a generous pinch of salt and pepper; this pico can be made a day ahead and stored in the fridge.
