Baked Chicken Taco Tray
Baked Chicken Taco Tray
Ingredients
For the Chicken Filling
- 1 pound boneless chicken breast, cut into small pieces
- to taste salt
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 clove fresh garlic, minced
- 1 cup mixed bell pepper, diced
- 1/2 cup corn, boiled
- 1 yellow onion, diced
- 1 jalapeño, chopped and seeded (optional)
- 1 tablespoon lemon juice
- 4 tablespoons cream cheese
- 1/4 cup water
- 1 tablespoon oil, plus more for cooking
For the Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 1 teaspoon Cajun seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 tablespoon fresh cilantro, chopped
To Assemble
- 1 cup mixed shredded cheese, (such as mozzarella and cheddar)
- 10 mini flour tortillas
- 2 tablespoons oil, for brushing the tortillas
Instructions
- 1
In a medium bowl, combine the cut chicken pieces, salt, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon Cajun seasoning, and 1 tablespoon oil. Mix well until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat a large pan or skillet over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally.
⏱️ 4 min
- 3
Add the minced fresh garlic to the pan and cook for 1-2 minutes, until fragrant.
⏱️ 2 min
- 4
Stir in the diced onion, mixed bell peppers, corn, and jalapeño (if using). Cook for 3-4 minutes, stirring occasionally, until the vegetables soften slightly and the chicken is cooked through.
⏱️ 4 min
- 5
Reduce the heat to low. Add the cream cheese, lemon juice, and water to the chicken and vegetable mixture. Stir continuously until the cream cheese melts and forms a creamy sauce that coats everything.
⏱️ 3 min
- 6
If the mixture appears too thin, simmer for an additional 1-2 minutes until it thickens to your desired consistency. Taste and adjust salt if needed. Remove the chicken filling from the heat.
⏱️ 2 min
- 7
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 8
While the oven preheats, prepare the sauce: In a small bowl, combine mayonnaise, sour cream, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, salt, black pepper, 1 teaspoon Cajun seasoning, lime juice, hot sauce, and chopped fresh cilantro. Mix well and set aside.
⏱️ 5 min
- 9
Lightly brush one side of each mini flour tortilla with the 2 tablespoons of oil. Flip the tortillas over so the un-oiled side is facing up.
⏱️ 3 min
- 10
Spoon the prepared chicken filling onto the un-oiled side of each tortilla. Sprinkle with the mixed shredded cheese.
⏱️ 3 min
- 11
Fold or gently press the tortillas closed, creating a taco shape. Arrange the filled tacos on a baking sheet.
⏱️ 2 min
- 12
Bake for 10-15 minutes, or until the tortillas are crispy and the cheese is melted and bubbly. Serve immediately with the prepared sauce.
⏱️ 15 min•🌡️ 400
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken Taco Tray
For the Chicken Filling
- 1 pound boneless chicken breast, cut into small pieces
- to taste salt
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 clove fresh garlic, minced
- 1 cup mixed bell pepper, diced
- 1/2 cup corn, boiled
- 1 yellow onion, diced
- 1 jalapeño, chopped and seeded (optional)
- 1 tablespoon lemon juice
- 4 tablespoons cream cheese
- 1/4 cup water
- 1 tablespoon oil, plus more for cooking
For the Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- to taste salt
- to taste black pepper
- 1 teaspoon Cajun seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 tablespoon fresh cilantro, chopped
To Assemble
- 1 cup mixed shredded cheese, (such as mozzarella and cheddar)
- 10 mini flour tortillas
- 2 tablespoons oil, for brushing the tortillas
Instructions
- 1
In a medium bowl, combine the cut chicken pieces, salt, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon Cajun seasoning, and 1 tablespoon oil. Mix well until the chicken is evenly coated.
⏱️ 5 min - 2
Heat a large pan or skillet over medium heat with a little oil. Once hot, add the seasoned chicken and cook for 3-4 minutes, stirring occasionally.
⏱️ 4 min - 3
Add the minced fresh garlic to the pan and cook for 1-2 minutes, until fragrant.
⏱️ 2 min - 4
Stir in the diced onion, mixed bell peppers, corn, and jalapeño (if using). Cook for 3-4 minutes, stirring occasionally, until the vegetables soften slightly and the chicken is cooked through.
⏱️ 4 min - 5
Reduce the heat to low. Add the cream cheese, lemon juice, and water to the chicken and vegetable mixture. Stir continuously until the cream cheese melts and forms a creamy sauce that coats everything.
⏱️ 3 min - 6
If the mixture appears too thin, simmer for an additional 1-2 minutes until it thickens to your desired consistency. Taste and adjust salt if needed. Remove the chicken filling from the heat.
⏱️ 2 min - 7
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 8
While the oven preheats, prepare the sauce: In a small bowl, combine mayonnaise, sour cream, 1 tablespoon smoked paprika, 1 teaspoon garlic powder, salt, black pepper, 1 teaspoon Cajun seasoning, lime juice, hot sauce, and chopped fresh cilantro. Mix well and set aside.
⏱️ 5 min - 9
Lightly brush one side of each mini flour tortilla with the 2 tablespoons of oil. Flip the tortillas over so the un-oiled side is facing up.
⏱️ 3 min - 10
Spoon the prepared chicken filling onto the un-oiled side of each tortilla. Sprinkle with the mixed shredded cheese.
⏱️ 3 min - 11
Fold or gently press the tortillas closed, creating a taco shape. Arrange the filled tacos on a baking sheet.
⏱️ 2 min - 12
Bake for 10-15 minutes, or until the tortillas are crispy and the cheese is melted and bubbly. Serve immediately with the prepared sauce.
⏱️ 15 min•🌡️ 400