Description
These tacos are crisp, cheesy, and quick to make, featuring crunchy tortillas filled with seasoned shredded chicken and melted cheese.
Ingredients
Scale
- 1 ½ Tablespoons cooking oil (avocado or olive), plus additional for brushing
- 1 lb (454 g) chicken breast
- 1 batch taco seasoning (store-bought or homemade)
- ½ cup (140 g) salsa
- ½ cup (120 ml) chicken broth, plus additional as needed
- 12 corn tortillas (5-6” each)
- 8 oz (226 g) Mexican blend cheese, shredded
Instructions
- Preheat the oven to 425°F (220°C), adjusting oven racks to the middle and upper third positions.
- Heat 1 ½ tablespoons of cooking oil in a large skillet over medium heat until shimmering. Add the chicken breasts and sprinkle half of the taco seasoning on top. Cook until the underside is golden, about 3-5 minutes.
- Flip the chicken, sprinkle remaining taco seasoning, pour in salsa and ½ cup chicken broth, then cover the skillet. Cook covered over medium heat until the chicken is fully cooked and easily shreddable, about 10-15 minutes.
- While the chicken cooks, heat a small skillet over medium-high heat. Warm each tortilla for about 10 seconds per side and keep them covered on a plate.
- Remove the cooked chicken from the skillet to a plate. Pour the remaining sauce into a measuring cup. If less than ½ cup, add chicken broth to reach that amount. Stir and set aside. Shred the chicken thoroughly.
- Line 2 baking sheets with parchment paper. Arrange 6 tortillas on each sheet. On one half of each tortilla, sprinkle about 1 tablespoon of shredded cheese, then add shredded chicken. Drizzle 2 teaspoons of reserved sauce over the chicken and add another tablespoon of cheese on top. Fold the tortillas over the filling and brush the tops lightly with oil.
- Place the baking sheets in the preheated oven and bake for 20-25 minutes, swapping trays and rotating halfway through for even crisping.
- Remove the tacos from the oven and serve warm with guacamole, sour cream, and extra salsa for dipping.
Notes
For best texture, use cooked chicken that shreds easily. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to maintain crispiness.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg