Baked Chicken (or Beef) Tacos

• servings: 10 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

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

• Calories: 201 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Cholesterol: 42 mg
• Sodium: 213 mg
• Total Carbohydrate: 14 g
• Dietary Fiber: 2 g
• Total Sugars: 1 g
• Protein: 14 g