Crispy Salsa Chicken Baked Tacos
These Crispy Salsa Chicken Baked Tacos offer a delicious and easy weeknight meal. Shredded chicken is mixed with sour cream and salsa, then baked in corn tortillas with cheddar cheese until golden and crispy.
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.
Notes
For best results, warm tortillas in small batches and work quickly to prevent them from becoming brittle. The quick pico can be prepared a day in advance to save time.