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These crispy shredded chicken tacos make a weeknight meal everyone looks forward to. They bake up golden and crunchy with a cheesy seasoned filling and need just half an hour from start to finish. Serve them with all your favorite dips for a table full of smiles.
The first time I made these, my whole family dove in before I had a chance to set out the salsa. They are so simple but always disappear fast at our table.
Ingredients
- Shredded chicken: adds protein and heartiness and is perfect for leftovers or rotisserie
- Smoked paprika: gives a gentle smoky depth choose Spanish smoked paprika for extra punch
- Garlic powder and onion powder: for a savory base look for fresh fragrant spices for more flavor
- Chipotle chili powder: brings subtle heat and smokiness totally optional if you prefer mild
- Salsa: lends moisture and tangier tomato flavor chunky or smooth both work here
- Olive oil: ensures the tortillas crisp beautifully and keeps the filling moist
- Corn tortillas: deliver that classic taco snap pick pliable fresh ones for easy folding
- Shredded Monterey Jack or Mexican cheese: melts into gooey layers creamy and flavorful cheese is best
Step-by-Step Instructions
- Prep the Filling:
- In a large bowl toss the shredded chicken with smoked paprika garlic powder onion powder chipotle chili powder if using and salsa mix until every bite is seasoned and coated
- Warm the Tortillas:
- Stack tortillas in a damp paper towel place on a microwave safe plate and heat for about one minute until soft and easy to fold this keeps tortillas from cracking
- Fill and Fold:
- Brush one side of a tortilla lightly with olive oil spread two tablespoons shredded cheese on half add a quarter cup of chicken filling and top with two more tablespoons of cheese fold the tortilla closed over filling
- Arrange for Baking:
- Lay all filled tacos in a single layer on a nonstick or ceramic pan make sure the folded edge is down so it stays shut
- Bake Until Crispy:
- Place in a preheated oven at 450 degrees and bake for 16 minutes flipping each taco halfway through bake until the outsides are golden brown and crisp with cheese bubbling from the edges
- Rest and Serve:
- Remove from the oven and let tacos cool about three minutes the cheese will set up and the shells finish crisping then serve hot with salsa guacamole and queso
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My favorite part is watching the cheese bubble out the sides because my kids always fight over those extra crispy bits. This recipe brings everyone into the kitchen as soon as they smell it baking.
Storage Tips
Cooled tacos store in an airtight container in the fridge for up to three days. To reheat pop them in an oven or toaster oven at 350 degrees until hot and crisp again. Avoid microwaving if possible since it softens the shells.
Ingredient Substitutions
You can swap in any melty cheese blend like cheddar or pepper jack for a different flavor profile. Rotisserie chicken makes this recipe even faster and requires no extra cooking. If you need gluten free check the tortillas carefully.
Serving Suggestions
Set out bowls of salsa guacamole and queso for dipping. Add a big salad or a platter of roasted vegetables for a rounded meal. Kids love these paired with a side of simple rice or beans.
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Cultural Context
Baked tacos like these pick up on Tex Mex traditions but make things simple for home cooks. Instead of frying you get all the crunch using basic ingredients and family friendly flavors. Each patchwork taco is unique but rooted in the fun togetherness of taco night.
Recipe FAQs
- → How do I keep corn tortillas from cracking?
Warm tortillas in a damp paper towel in the microwave until pliable. This helps prevent splitting when folding.
- → Can I make these with flour tortillas?
Yes, you can substitute flour tortillas, though they may crisp up slightly differently than corn.
- → What's the best cheese to use?
Monterey Jack and Mexican cheese blends melt well and provide excellent flavor for these tacos.
- → How spicy is the dish?
Chipotle chili powder is optional for extra heat, so adjust to your spice preference.
- → What sides go well with these tacos?
Serve with salsa, queso, guacamole, rice, or a simple green salad for a balanced meal.
- → How do I store leftovers?
Cool completely and store in an airtight container in the fridge for up to 4 days. Reheat in the oven for crispiness.