Baked Chicken Tacos in 30 Minutes

cooked chicken

🥗Healthier: shredded rotisserie chicken

💰Cheaper: canned chicken

Rotisserie chicken is often healthier due to less processing; canned chicken is budget-friendly.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and higher in protein; plain yogurt is usually cheaper.

Preheat the oven to 425°F (220°C).

Shred about 2 cups of cooked chicken, using hands or two forks, or a stand mixer with the paddle attachment.

Drain the can of Rotel tomatoes and add to the shredded chicken.

Add 2 tablespoons of taco seasoning and 1 tablespoon of fresh lime juice to the chicken mixture and stir to combine.

Set the chicken mixture aside to let the flavors meld.

Spray both sides of 10 to 12 small corn tortillas with oil, or brush with oil if no sprayer is available.

Sprinkle half of the Mexican shredded cheese over the tortillas.

Divide the chicken filling evenly over the tortillas, then top with the remaining cheese.

Bake uncovered in the preheated oven for about 10 to 12 minutes, or until the cheese is melted and the edges are crisp and golden.

Once out of the oven, quickly fold each taco over using a spatula while they are still soft and pliable.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens