MAIN DISHES
Baked Chicken (or Beef) Tacos
10 servings
servings10 minutes
active time20 minutes
total timeIngredients
10-12 small corn tortillas (5-inch size) or flour tortillas)
cooking spray (or neutral oil brushed onto tortillas)
2 cups Mexican-style shredded cheese
2 cups shredded chicken (from rotisserie or cooked chicken) OR hamburger (cooked)
10 oz can Rotel tomatoes and green chiles (drained)
2 Tbsp taco seasoning
1 Tbsp fresh lime juice
Directions
Prep Tortillas - Preheat to 425°F (220 °C). Lay tortillas on a large rimmed baking sheet (it’s ok if slightly overlapping), spray or brush both sides of the tortillas, and arrange in a single layer. You can use 2 baking sheets or one large 3/4 sheet if you have one.
Mix the filling - In a bowl, combine: 2 cups shredded chicken, drained Rotel tomatoes, 2 Tbsp taco seasoning, and 1 Tbsp lime juice and stir until chicken is fully coated.
Or using hamburger meat, brown, season and mix as above with chicken.
Assemble open-face tacos - Divide half of your cheese among the tortillas, then divide the filling (about 1/4 cup each taco), leaving a border. Sprinkle the tops with the remaining cheese.
Bake uncovered 10-12 minutes or until cheese is melted and edges turn crisp-golden. If using 2 baking sheets, rotate halfway. Immediately out of the oven, use a spatula to fold the tacos in half while they are still pliable.
Garnish & serve - Transfer folded tacos to a platter and top with your favorite taco toppings as desired.
Nutrition
Serving Size
-
Calories
201 kcal
Total Fat
10 g
Saturated Fat
5 g
Unsaturated Fat
4 g
Trans Fat
-
Cholesterol
42 mg
Sodium
213 mg
Total Carbohydrate
14 g
Dietary Fiber
2 g
Total Sugars
1 g
Protein
14 g
10 servings
servings10 minutes
active time20 minutes
total time