Baked Chicken Tacos

5 from 1 vote

Make these nostalgic soft shell baked chicken tacos for an easy family dinner or scale up the recipe for serving a crowd.

Servings tacos

Prep Time 20

Cook Time 30

Total Time 50

Equipment

Large baking dish

Ingredients

Shredded Chicken

¾ lb chicken breast
1 tbsp avocado oil or vegetable oil
1 tbsp lime juice
½ tsp paprika
¼ tsp ground red cayenne pepper
¼ tsp cumin
1 pinch salt

Taco Ingredients

10 4-inch flour tortillas
⅔ cup refried beans
⅔ cup enchilada sauce
1 cup shredded Mexican-blend cheese
Fresh cilantro chopped (optional garnish)

US Customary - Metric

Instructions

First, prepare the shredded chicken. Preheat oven to 400 degrees F and line a baking sheet with foil. In the meantime, combine chicken, oil, lime juice, paprika, cayenne pepper, cumin, and salt in a bowl and marinate for 15 minutes at room temperature.
Transfer the chicken to the baking sheet and bake to an internal temperature of 155 degrees F, about 12 to 18 minutes. Transfer cooked chicken to a cutting board and shred.
Next, prepare to bake the tacos. Lightly grease a baking dish with cooking spray, then fill it with the flour tortillas, snuggling them into the pan so they stand upright in the classic "taco shell" shape. Preheat the oven to 350 degrees F.
Assemble the tacos: First, fill each tortilla with about 1 tablespoon of refried beans. Next, evenly distribute the shredded chicken amongst the tortillas. Next, drizzle about 1 tablespoon of enchilada sauce over each taco. Finally, sprinkle the tacos evenly with shredded cheese.
Bake the tacos in the oven at 350 degrees F for about 10 to 12 minutes, until warmed through and the cheese is melted.
Optionally garnish tacos with freshly chopped cilantro and serve immediately.

Author: Nicole

Calories: 112kcal

Course: Dinner, Main, Main Course

Cuisine: American, Mexican

Keyword: cayenne, chicken breast, cilantro, cinco de mayo, cumin, enchilada sauce, flour tortillas, lime juice, mexican cheese, paprika, party, refried beans

Nutrition