Creamy Baked Chicken Tacos

• servings: 6 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

16 oz salsa verde

1 tsp kosher salt

1 tsp onion powder

1 tsp garlic powder

1 tsp cumin

2 boneless skinless chicken breasts

4 oz cream cheese

12 corn tortillas (about 5.5” in diameter each)

2 cups shredded Mexican cheese

Directions

Mix salsa verde with kosher salt, onion powder, garlic powder and cumin and pour into a small sauce pot. Add chicken breasts to the pot and make sure they are covered with the liquid.

Preheat oven to 375F and line 2 sheet pans with parchment paper.

Bring liquid to a boil, cover pot and reduce to a simmer. Simmer covered for 20 minutes. Remove chicken from pot and place cream cheese in the pot with the warm salsa. Shred with 2 forks. Mix cream cheese in with the salsa and then mix shredded chicken back in.

Place 6 tortillas on each sheet pan and top each tortilla with a thin layer of shredded cheese. Place ¼ cup of the shredded chicken mixture on one side of each tortilla

Place in the oven to bake at 375F for 5 minutes. Fold tortillas in half, return to the oven and bake for another 5 minutes.

Allow to cool slightly and then add any toppings and enjoy!

Nutrition

• Calories: 367 kcal
• Total Fat: 17 g
• Saturated Fat: 9 g
• Unsaturated Fat: 5 g
• Trans Fat: 0.01 g
• Cholesterol: 66 mg
• Sodium: 1348 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 22 g