Quick Crispy Baked Chicken Tacos
Make fast, crunchy chicken tacos using shredded chicken and Monterey Jack cheese. Bake them for a perfect weeknight family meal.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese
- 12 hard taco shells
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking sheet with cooking spray.
- In a medium bowl, combine the shredded chicken, salsa, chili powder, cumin, and garlic powder. Mix well until the chicken is evenly coated.
- Spoon the chicken mixture evenly into the hard taco shells. Do not overfill.
- Top each filled shell with shredded Monterey Jack cheese.
- Place the filled shells on the prepared baking sheet. Spray the tops of the shells lightly with cooking spray to help them crisp.
- Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the shells are heated through and slightly crispier.
- Serve immediately with your favorite fresh toppings.
Notes
- You can use rotisserie chicken for faster prep time.
- To make the filling ahead, mix the chicken and spices and store it in the refrigerator for up to 3 days. Add cheese just before baking.
- For extra crispiness, you can lightly brush the outside of the shells with oil before filling and baking.
Nutrition
- Serving Size: 3 tacos
- Calories: 380
- Sugar: 3
- Sodium: 550
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 35
- Cholesterol: 90
Find it online: https://yumdrizzle.com/chicken-tacos-quick-crispy-baked/