Baked Chicken Tacos
Crispy baked tacos filled with seasoned shredded chicken, melted pepper jack cheese, iceberg lettuce and your favorite taco toppings. A delicious and easy way to feed a hungry family or game day crowd!
Baked Chicken Tacos
Crispy baked tacos filled with seasoned shredded chicken, melted pepper jack cheese, iceberg lettuce and your favorite taco toppings. A delicious and easy way to feed a hungry family or game day crowd!
Servings
12Tacos
Servings
12Tacos
Ingredients
Instructions
  1. Prep all of the ingredients before you begin.
  2. Preheat the oven to 450 degrees. You will need a roasting pan with high sides and two baking sheets.
  3. Add salsa, water and tomato paste to a large skillet over medium heat. Stir in coriander, chili powder and cumin until combined.
  4. Add the cooked shredded chicken to the salsa mixture. Cook until chicken is heated through, reduce heat and keep warm.
  5. Brush two sheet pans with half of the oil about 1 1/2 tablespoons for each tray. Lay 6 corn tortillas on each tray and brush the tops with the other half of the oil.
  6. Divide 1/2 the pepper jack cheese over the 12 tortillas. Divide the warm chicken mixture over the cheese, but not completely to the edges.
  7. Place the baking sheets in the preheated oven and bake for 12-14 minutes or until the edges start to crisp and the mixture is hot and bubbly. (Rotate baking sheets half way through for even browning.)
  8. Remove both baking sheets from the oven and quickly top each taco with lettuce, then carefully pick up each tortilla (tacos are hot so we suggest that you use tongs to remove and fold) fold in half and place them in the roasting pan, allowing each taco to lean onto the next or on the side of the pan. They will stay in this shape once folded hot.
  9. Turn the oven off.
  10. Top the tacos with Monterey jack cheese and place back in the oven with the oven off for 4-5 minutes. The residual heat will melt the cheese over the lettuce.
  11. Serve hot with your choice of toppings.