Name: Baked Chicken Tacos Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 6 Extra Thin Corn Tortillas (such as Mission brand); 6 oz Cooked Chicken Breast, chopped or shredded (or your choice of filling); 1/2 cup (56g) Shredded Cheddar Cheese (or your choice of cheese)

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Introduction

Baked chicken tacos are a delicious and easy way to enjoy a crispy, cheesy meal with minimal effort. Using soft corn tortillas filled with tender chicken and melted cheddar, this recipe is perfect for a quick weeknight dinner or casual get-together.

Five toasted half-moon shaped quesadillas with a golden-brown, crisp outer layer are arranged on a dark baking tray. Slightly visible through the edges of each quesadilla is a red filling, suggesting melted cheese and cooked tomatoes or meat inside. A halved lime with a bright green interior sits on the bottom right corner of the tray. The baking tray rests on a white marbled textured surface, adding a clean and bright contrast to the warm tones of the quesadillas. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Extra Thin Corn Tortillas (such as Mission brand)
6 oz Cooked Chicken Breast, chopped or shredded (or your choice of filling)

1/2 cup (56g) Shredded Cheddar Cheese (or your choice of cheese)

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through to make them more pliable and easier to fold.
Step 3: On one half of each tortilla, add the cooked chicken and any additional fillings you like. Top with shredded cheese, then fold the tortilla over to create a taco. Press gently to seal. If the tortillas tear, microwave them for another 15-30 seconds to soften.

Step 4: Place a baking sheet or a flat weighted surface on top of the folded tacos to press them down. This keeps them closed and helps the cheese seal the edges during baking.
Step 5: Bake the tacos for 8-12 minutes, or until the tortillas are golden brown and crispy. If you find they aren’t crisping well, remove the weight or the top baking sheet near the end of cooking. Using a solid baking sheet on the bottom instead of a wire rack may require a bit more time.

Tips & Variations

Use different fillings like sautéed vegetables, beans, or shredded beef to customize your tacos.

Try pepper jack or Monterey Jack cheese for a spicier or creamier flavor.
Microwaving the tortillas longer ensures they won’t crack when folding.
Add fresh toppings like avocado, salsa, or sour cream after baking for extra flavor.

Storage

Store leftover baked chicken tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 5-7 minutes to maintain crispiness, or microwave briefly for convenience, though the tortillas may soften.

How to Serve

Five golden brown folded quesadillas with slightly bubbly, toasted tortillas sit on a dark baking tray, arranged in a spread-out pattern. Each quesadilla is filled with visible melted cheese and bits of red filling peeking out from the sides. A half lime with bright green flesh rests near the edge of the tray. The tray is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, you can substitute flour tortillas, but they may be softer and less crispy when baked. Adjust microwaving time to make them pliable without tearing.

Can I prepare these tacos ahead of time?

You can assemble the tacos in advance and keep them refrigerated, but wait to bake them until just before serving to preserve their crisp texture.