10-minute crispy baked chicken tacos use seasoned rotisserie chicken meat for a quick and easy weeknight dinner. Pile up the fresh taco toppings and serve with your favorite Mexican rice or taco side dishes.
PREP TIME 10 minutesminutes
COOK TIME 10 minutesminutes
TOTAL TIME 20 minutesminutes
YIELD 6servings
Ingredients
For the Baked Chicken Tacos
1/4cupvegetable oildivided
126-inch corn tortillas
2cupsshredded Monterey Jack cheese
2cupsshredded cooked chickena rotisserie chicken works great for this
1limejuiced
2tbsptaco seasoning
For the Taco Toppings
Your Favorite Salsa and/or Pico de Gallo
Sour Cream
Shredded Lettuce
Taco Sauce
Fresh Cilantrochopped
Instructions
Preheat the oven to 450°F.
Line two large baking sheets with aluminum foil. Brush half of the vegetable oil over each pan. Arrange the corn tortillas in a single layer, 6 to each pan.
Top the tortillas with the shredded cheese.
In a small bowl, toss together the chicken, the lime juice, and the taco seasonings. Divide the chicken evenly among the taco shells.
Bake the chicken tacos for 8 - 10 minutes or until the cheese has melted and the tortillas are beginning to brown.
Use a spatula to quickly fold the tacos into shape while they are still hot. Once they cool, the shell may crack when you try to fold it.