Crispy Chicken Baked Tacos
Crispy Baked Chicken Tacos
Ingredients
| 1 lb | Cooked shredded chicken breast (about 3–4 cups) |
| 8 oz | Shredded Colby Jack cheese |
| 20–24 | Street taco-sized corn tortillas |
| To coat | Olive oil or cooking spray |
Optional toppings:
- Sour cream
- Salsa
- Fresh chopped cilantro
Note: I used rotisserie chicken for this and mixed in ½ cup of salsa + 2 tablespoons of taco seasoning to give it extra flavor. Use whatever seasoning you love!
Instructions
- Preheat your oven to 425°F.
- Place tortillas on a baking sheet and lightly coat both sides with olive oil or spray.
- Add a heaping spoonful of shredded chicken to each tortilla, then top with cheese. Use a second baking sheet if needed.
- Bake for 2 minutes, just until the cheese starts melting.
- Take out the tray and gently fold each tortilla in half to form tacos.
- Bake for another 12–15 minutes until crispy and golden.
- Serve with your favorite toppings and enjoy!
