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Baked Chicken Tacos Recipe

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5 from 130 reviews

These Baked Chicken Tacos are a flavorful and easy-to-make meal featuring seasoned ground chicken, corn, and enchilada sauce stuffed inside crispy baked corn tortillas. Perfectly seasoned with chili powder, cumin, smoked paprika, and topped with melty cheese, these tacos are baked to golden perfection for a deliciously satisfying taste and texture. Ready in under an hour, they make a fantastic weeknight dinner or party appetizer served with your favorite toppings like guacamole, salsa, or sour cream.

Ingredients

Taco Filling

  • 1 tablespoon avocado oil
  • 1 pound ground chicken
  • 1/2 cup diced yellow onion
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste (approximately 3/4 teaspoon fine kosher salt)
  • 2 tablespoons chopped cilantro
  • 1/2 cup frozen corn
  • 1/2 cup green enchilada sauce or salsa verde

Other Ingredients

  • 12 corn tortillas
  • 2 cups shredded Colby Jack or cheddar cheese
  • 2 tablespoons avocado oil (divided)

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Lightly coat a rimmed baking sheet with 1 tablespoon of avocado oil and set aside.
  2. Cook Chicken Filling: Heat 1 tablespoon of avocado oil over medium-high heat in a large skillet. Add diced yellow onion and ground chicken, breaking up the chicken as it cooks. Stir in chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and freshly ground black pepper. Continue cooking until the chicken is fully cooked through and aromatic.
  3. Add Sauce and Vegetables: Stir in the green enchilada sauce (or salsa verde), frozen corn, and chopped cilantro into the cooked chicken mixture. Mix well and then remove the skillet from heat.
  4. Warm Tortillas: Wrap the corn tortillas in damp paper towels and microwave for 30 seconds to make them pliable for folding.
  5. Assemble Tacos: Arrange the warmed tortillas on the prepared baking sheet. On one half of each tortilla, sprinkle some shredded cheese, add approximately 2 tablespoons of the chicken filling, then top with more cheese. Fold the tortillas in half, pressing gently to seal. Don’t worry if they tear slightly.
  6. Prepare for Baking: Brush the folded tops of the tacos with the remaining 1 tablespoon of avocado oil to help them crisp up in the oven.
  7. Bake Tacos: Place the baking sheet in the preheated oven and bake for 18-20 minutes, flipping the tacos over halfway through the cooking time to ensure even crisping on both sides.
  8. Serve: Remove the tacos from the oven and serve hot with your favorite toppings like guacamole, salsa, sour cream, or additional cilantro.

Notes

  • You can substitute ground chicken with ground turkey or lean ground beef.
  • If you prefer spicier tacos, add a pinch of cayenne pepper or chopped jalapeños.
  • To make ahead, prepare the filling in advance and assemble just before baking.
  • If you don’t have an oven-safe baking sheet, use a cast-iron skillet or roasting pan lightly oiled.
  • Use corn tortillas for authentic flavor and texture, but flour tortillas can be used if preferred.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or air fryer for crispiness.

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