Baked Chicken Tacos

• tempo total: 22 minutes

Ingredientes

For the chicken:

1 lb boneless chicken breast, cut into small pieces

Salt to taste

1 tbsp smoked paprika powder

1 tsp garlic powder

1/2 tsp black pepper

1 tsp cajun seasoning

1-2 cloves fresh garlic, minced

1 cup mixed bell pepper, diced

1/2 cup corn, boiled

1 yellow onion, diced

1 jalapeno, chopped and seeded (optional)

1 tbsp lemon juice

4 tbsp cream cheese

1/4 cup water

1 tbsp oil + more for cooking

For the sauce :

1/2 cup mayonnaise

1/2 cup sour cream

1 tbsp smoked paprika powder

1 tsp garlic powder

Salt and pepper to taste

1 tsp cajun seasoning

1 tbsp lime juice

1 tsp hot sauce

1-2 tbsp fresh cilantro, chopped

To assemble

1 cup mixed shredded cheese, (i used mozzarella and cheddar)

10 mini flour tortillas

2 tbsp oil (for brushing the tortillas)

Instruções

In a bowl, add the chicken pieces, salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well until the chicken is evenly coated.

Heat a pan over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally, Add the minced garlic and cook for 1–2 minutes, until fragrant. Add the diced onion, bell peppers, corn, and jalapeño (if using). Stir and cook for 3–4 minutes, until the vegetables soften slightly and chicken is cooked through.

Lower the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and veggies. If the mixture seems too thin, simmer for 1–2 minutes until thickened. Taste and adjust salt if needed. Remove from heat.

Preheat the oven to 400°F

Lightly brush one side of each tortilla with oil. Flip the tortillas over and spoon the chicken filling onto the un-oiled side. Sprinkle with cheese, then fold or gently press the tortillas closed. Arrange them on a baking sheet and bake for 10–15 minutes, or until the tortillas are crispy and the cheese is melted.