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 fresh garlic, to 2 cloves, 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 Dipping 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 black 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, (such as mozzarella and cheddar)
- 10 mini flour tortillas
- 2 tablespoons oil, for brushing tortillas
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 teaspoon of salt, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1 teaspoon of Cajun seasoning, and 1 tablespoon of oil. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat a large pan or skillet over medium heat and add a little extra oil. Once hot, add the seasoned chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
⏱️ 4 min
- 3
Add the minced garlic to the pan and cook for 1 to 2 minutes, stirring constantly, until fragrant. Then, add the diced onion, bell peppers, corn, and optional jalapeño. Continue to cook for 3 to 4 minutes, stirring, until the vegetables soften slightly and the chicken is cooked through.
⏱️ 6 min
- 4
Reduce the heat to low. Stir in the cream cheese, lemon juice, and 1/4 cup of water. Cook, stirring continuously, until the cream cheese melts and forms a creamy sauce that coats the chicken and vegetables. If the mixture appears too thin, simmer for an additional 1 to 2 minutes until it thickens to your desired consistency. Taste and adjust salt if needed. Remove the filling from the heat and transfer it to a bowl.
⏱️ 5 min
- 5
In a separate bowl, prepare the dipping sauce by combining 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 tablespoon of smoked paprika powder, 1 teaspoon of garlic powder, salt and pepper to taste, 1 teaspoon of Cajun seasoning, 1 tablespoon of lime juice, 1 teaspoon of hot sauce, and 1 to 2 tablespoons of chopped fresh cilantro. Mix until all ingredients are well combined and smooth.
⏱️ 5 min
- 6
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400
- 7
Lightly brush one side of each mini flour tortilla with 2 tablespoons of oil. Flip the tortillas over so the oiled side is down. Spoon an even amount of the chicken filling onto the unoiled side of each tortilla. Sprinkle with 1 cup of mixed shredded cheese.
⏱️ 5 min
- 8
Carefully fold or gently press the tortillas closed to form tacos. Arrange the assembled tacos on a baking sheet.
⏱️ 3 min
- 9
Bake the tacos in the preheated oven for 10 to 15 minutes, or until the tortillas are crispy and golden brown, and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400
- 10
Serve the baked chicken tacos immediately, optionally with the prepared dipping sauce on the side.
⏱️ 2 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 fresh garlic, to 2 cloves, 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 Dipping 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 black 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, (such as mozzarella and cheddar)
- 10 mini flour tortillas
- 2 tablespoons oil, for brushing tortillas
Instructions
- 1
In a medium bowl, combine the cut chicken pieces with 1 teaspoon of salt, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, 1 teaspoon of Cajun seasoning, and 1 tablespoon of oil. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Heat a large pan or skillet over medium heat and add a little extra oil. Once hot, add the seasoned chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned.
⏱️ 4 min - 3
Add the minced garlic to the pan and cook for 1 to 2 minutes, stirring constantly, until fragrant. Then, add the diced onion, bell peppers, corn, and optional jalapeño. Continue to cook for 3 to 4 minutes, stirring, until the vegetables soften slightly and the chicken is cooked through.
⏱️ 6 min - 4
Reduce the heat to low. Stir in the cream cheese, lemon juice, and 1/4 cup of water. Cook, stirring continuously, until the cream cheese melts and forms a creamy sauce that coats the chicken and vegetables. If the mixture appears too thin, simmer for an additional 1 to 2 minutes until it thickens to your desired consistency. Taste and adjust salt if needed. Remove the filling from the heat and transfer it to a bowl.
⏱️ 5 min - 5
In a separate bowl, prepare the dipping sauce by combining 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 tablespoon of smoked paprika powder, 1 teaspoon of garlic powder, salt and pepper to taste, 1 teaspoon of Cajun seasoning, 1 tablespoon of lime juice, 1 teaspoon of hot sauce, and 1 to 2 tablespoons of chopped fresh cilantro. Mix until all ingredients are well combined and smooth.
⏱️ 5 min - 6
Preheat your oven to 400°F.
⏱️ 10 min•🌡️ 400 - 7
Lightly brush one side of each mini flour tortilla with 2 tablespoons of oil. Flip the tortillas over so the oiled side is down. Spoon an even amount of the chicken filling onto the unoiled side of each tortilla. Sprinkle with 1 cup of mixed shredded cheese.
⏱️ 5 min - 8
Carefully fold or gently press the tortillas closed to form tacos. Arrange the assembled tacos on a baking sheet.
⏱️ 3 min - 9
Bake the tacos in the preheated oven for 10 to 15 minutes, or until the tortillas are crispy and golden brown, and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400 - 10
Serve the baked chicken tacos immediately, optionally with the prepared dipping sauce on the side.
⏱️ 2 min