Baked Chicken Tacos
Baked Chicken Tacos
Ingredients
For the Chicken Filling
- 1 pound boneless chicken breast, cut into small pieces
- 1 teaspoon salt, or to taste
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 garlic, to 2 cloves, minced
- 1 cup mixed bell pepper, diced
- 1/2 cup corn, boiled
- 1 yellow onion, diced
- 1 jalapeno, 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
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 teaspoon Cajun seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 tablespoon fresh cilantro, to 2 tablespoons, chopped
To Assemble
- 1 cup mixed shredded cheese, (mozzarella and cheddar recommended)
- 10 mini flour tortillas
- 2 tablespoons oil, for brushing tortillas
Instructions
- 1
In a large bowl, combine the cut chicken pieces, 1 teaspoon salt (or to taste), 1 tablespoon smoked paprika powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon Cajun seasoning, and 1 tablespoon oil. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat a large pan over medium heat with a little additional oil. Once the pan is hot, add the seasoned chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
⏱️ 4 min
- 3
Add the 1 to 2 cloves of minced fresh garlic to the pan and cook for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min
- 4
Add the 1 diced yellow onion, 1 cup diced mixed bell peppers, 1/2 cup boiled corn, and the 1 chopped and seeded jalapeno (if using) to the pan. Stir and cook for 3 to 4 minutes, until the vegetables soften slightly and the chicken is cooked through.
⏱️ 4 min
- 5
Reduce the heat to low. Stir in the 4 tablespoons cream cheese, 1 tablespoon lemon juice, and 1/4 cup water. Continue stirring until the cream cheese melts and forms a creamy sauce that coats the chicken and vegetables. If the mixture appears too thin, simmer for 1 to 2 minutes until it thickens to your desired consistency.
⏱️ 3 min
- 6
Taste the chicken filling and adjust the salt if needed. Remove the pan from the heat.
⏱️ 1 min
- 7
In a separate medium bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon smoked paprika powder, 1 teaspoon garlic powder, salt and pepper to taste, 1 teaspoon Cajun seasoning, 1 tablespoon lime juice, 1 teaspoon hot sauce, and 1 to 2 tablespoons fresh chopped cilantro. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 8
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 9
Lightly brush one side of each of the 10 mini flour tortillas with 2 tablespoons of oil.
⏱️ 3 min
- 10
Flip the tortillas over so the un-oiled side is facing up. Spoon a generous amount of the prepared chicken filling onto the center of each tortilla.
⏱️ 3 min
- 11
Sprinkle about 1 cup of mixed shredded cheese (mozzarella and cheddar recommended) over the chicken filling on each tortilla.
⏱️ 2 min
- 12
Carefully fold or gently press the tortillas closed, creating a taco shape. You can use toothpicks to secure them if desired, though it's not strictly necessary for baking.
⏱️ 2 min
- 13
Arrange the assembled tacos in a single layer on a baking sheet.
⏱️ 1 min
- 14
Bake for 10 to 15 minutes, or until the tortillas are crispy and golden brown, and the cheese is completely melted and bubbly.
⏱️ 15 min•🌡️ 400
- 15
Serve the baked chicken tacos immediately with the prepared sauce on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken Tacos
For the Chicken Filling
- 1 pound boneless chicken breast, cut into small pieces
- 1 teaspoon salt, or to taste
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 1 garlic, to 2 cloves, minced
- 1 cup mixed bell pepper, diced
- 1/2 cup corn, boiled
- 1 yellow onion, diced
- 1 jalapeno, 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
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 teaspoon Cajun seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 1 tablespoon fresh cilantro, to 2 tablespoons, chopped
To Assemble
- 1 cup mixed shredded cheese, (mozzarella and cheddar recommended)
- 10 mini flour tortillas
- 2 tablespoons oil, for brushing tortillas
Instructions
- 1
In a large bowl, combine the cut chicken pieces, 1 teaspoon salt (or to taste), 1 tablespoon smoked paprika powder, 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 teaspoon Cajun seasoning, and 1 tablespoon oil. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Heat a large pan over medium heat with a little additional oil. Once the pan is hot, add the seasoned chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
⏱️ 4 min - 3
Add the 1 to 2 cloves of minced fresh garlic to the pan and cook for 1 to 2 minutes, stirring constantly, until fragrant.
⏱️ 2 min - 4
Add the 1 diced yellow onion, 1 cup diced mixed bell peppers, 1/2 cup boiled corn, and the 1 chopped and seeded jalapeno (if using) to the pan. Stir and cook for 3 to 4 minutes, until the vegetables soften slightly and the chicken is cooked through.
⏱️ 4 min - 5
Reduce the heat to low. Stir in the 4 tablespoons cream cheese, 1 tablespoon lemon juice, and 1/4 cup water. Continue stirring until the cream cheese melts and forms a creamy sauce that coats the chicken and vegetables. If the mixture appears too thin, simmer for 1 to 2 minutes until it thickens to your desired consistency.
⏱️ 3 min - 6
Taste the chicken filling and adjust the salt if needed. Remove the pan from the heat.
⏱️ 1 min - 7
In a separate medium bowl, combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon smoked paprika powder, 1 teaspoon garlic powder, salt and pepper to taste, 1 teaspoon Cajun seasoning, 1 tablespoon lime juice, 1 teaspoon hot sauce, and 1 to 2 tablespoons fresh chopped cilantro. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 8
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 9
Lightly brush one side of each of the 10 mini flour tortillas with 2 tablespoons of oil.
⏱️ 3 min - 10
Flip the tortillas over so the un-oiled side is facing up. Spoon a generous amount of the prepared chicken filling onto the center of each tortilla.
⏱️ 3 min - 11
Sprinkle about 1 cup of mixed shredded cheese (mozzarella and cheddar recommended) over the chicken filling on each tortilla.
⏱️ 2 min - 12
Carefully fold or gently press the tortillas closed, creating a taco shape. You can use toothpicks to secure them if desired, though it's not strictly necessary for baking.
⏱️ 2 min - 13
Arrange the assembled tacos in a single layer on a baking sheet.
⏱️ 1 min - 14
Bake for 10 to 15 minutes, or until the tortillas are crispy and golden brown, and the cheese is completely melted and bubbly.
⏱️ 15 min•🌡️ 400 - 15
Serve the baked chicken tacos immediately with the prepared sauce on the side for dipping.
⏱️ 1 min