Description
Easy Cheesy Crispy Chicken Tacos made with seasoned shredded chicken, warm tortillas, and melty Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese. These tacos bake until golden and crisp for a flavorful and satisfying meal.
Ingredients
Shredded chicken 2 ½ cups
Smoked paprika 2 teaspoons
Garlic powder 1 teaspoon
Onion powder 1 teaspoon
Chipotle chili powder ½ teaspoon
Salsa ½ cup
Olive oil 1 tablespoon
Corn tortillas 10
Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese 2.5 cups
Instructions
1.
2. Preheat the oven to 450F.
3. Mix shredded chicken with smoked paprika, garlic powder, onion powder, chipotle chili powder, and salsa until well coated.
4. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving until soft and pliable.
5. Brush one side of each tortilla lightly with olive oil.
6. Add two tablespoons of cheese to one half of the tortilla, then add a quarter cup of seasoned chicken on top, followed by two more tablespoons of cheese.
7. Fold the tortilla over the filling and press gently to help it stay closed.
8. Arrange all folded tacos in a single layer on a nonstick or ceramic coated baking sheet.
9. Bake for sixteen minutes, flipping the tacos halfway through so both sides crisp evenly.
10. Let the tacos rest for three minutes after baking to help the shells firm up.
11. To make homemade shredded chicken, season chicken breasts with olive oil, salt, pepper, onion powder, and garlic powder, then bake at 400F until fully cooked. Shred while warm.
12.
Notes
Warm tortillas fold better and prevent cracking. If a tortilla still resists folding, secure it with a toothpick while baking.
Avoid lining the baking sheet with foil because it prevents the tortillas from crisping properly. A clean nonstick or ceramic coated pan works best.
Use cheeses that melt smoothly such as Tillamook Farmstyle Fine Cut Mexican Blend Shredded Cheese, Cabot Monterey Jack, or Sargento Mozzarella.
Store leftover tacos in an airtight container once cooled and reheat in the oven or air fryer for best crispiness.
Store shredded chicken in the refrigerator for up to four days.
- Prep Time: 14 minutes
- Cook Time: 16 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American Mexican