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Perfect Baked Chicken Tacos in 30 Minutes

Baked Chicken Tacos
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Enjoy crispy, oven-baked tacos filled with juicy shredded chicken and melted cheese. This easy, one-pan meal is perfect for busy weeknights and family dinners, offering a delicious cross between tacos and enchiladas.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie or homemade)
  • 1 cup salsa (mild or spicy)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon smoked paprika
  • Salt and pepper to taste
  • 1½ cups shredded Mexican cheese blend (or cheddar/jack)
  • 10 – 12 hard taco shells
  • Olive oil spray or brush for shells
  • Optional toppings: Sour cream, diced avocado, jalapeño slices, fresh cilantro, lime wedges

Instructions

  1. Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish or line with parchment paper.
  2. In a large bowl, combine shredded chicken, salsa, cumin, chili powder, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix until chicken is fully coated.
  3. Gently warm taco shells in the microwave for 20-30 seconds to prevent cracking. Place them upright in the prepared baking dish.
  4. Spoon the chicken filling evenly into each taco shell. Sprinkle generously with shredded cheese.
  5. Lightly spray or brush the taco shells with olive oil for extra crispiness.
  6. Bake uncovered for 12-15 minutes, until cheese is melted and shells are golden and crispy.
  7. Serve immediately with your favorite toppings.

Notes

  • For a spicier taco, add diced green chilies or jalapeños to the chicken mixture.
  • For a dairy-free option, use vegan cheese or omit cheese and add guacamole.
  • To keep shells crispy, avoid overfilling with wet ingredients.
  • Assemble tacos and refrigerate up to 6 hours before baking.
  • For extra-crispy shells, sprinkle a little cheese at the bottom of each shell before adding chicken.

Nutrition

Find it online: https://tastysizzle.com/baked-chicken-tacos/

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