Crispy Baked Chicken Tacos
These crispy oven-baked chicken tacos are an easy go-to weeknight meal. They're loaded with seasoned chicken and melty Oaxaca cheese and topped with guacamole, onions, cilantro, and lime.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Makes: 4 - 6 servings
Ingredients
Chicken Tacos
- 3 1/2 cups (about 1 lb.) cooked, shredded chicken
- 1/2 white onion, sliced
- 2/3 cup red enchilada sauce
- 1 teaspoon ancho chile powder
- 1 teaspoon ground cumin
- 1 teaspoon granulated garlic
- 1/2 teaspoon oregano
- 10 oz Oaxaca cheese, shredded
- 8-10 corn tortillas
- neutral oil, for brushing
Toppings
- 1/2 cup guacamole
- 1/2 white onion, sliced or diced
- 1/3 cup chopped fresh cilantro
- 8 lime wedges
Instructions
- Preheat an oven to 425 F.
- In a large skillet, add 1 tablespoon of neutral oil over medium heat. Add the onion and cook for 2-3 minutes, until softened. Add the chicken, enchilada sauce, and spices and cook, stirring occasionally, until most of the liquid has evaporated. Season to taste with salt and pepper.
- Using a pastry brush, lightly brush both sides of the tortillas with neutral oil. Place them on a baking sheet and bake for 3 minutes. Remove from the oven--the tortillas should be warm and very flexible now.
- Divide the chicken mixture between the tortillas, only filling one side. Top with the Oaxaca cheese and fold the other side of the tortilla over the filling. Adjust the tacos so that they have space on the baking sheet. Bake for 12 minutes, flip the tacos, and bake for another 10-12 minutes, until crispy.
- Transfer the tacos to a serving plate and serve with guacamole, onions, cilantro, and lime wedges.