Cheesy Chicken Baked Tacos
Cheesy Chicken Baked Tacos
Ingredients
For the Chicken Tacos
- 1 pound chicken breast, cut into bite-sized cubes
- 1 tablespoon olive oil
- 2 teaspoons AP seasoning, or to taste
- 1 teaspoon chile powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon dried oregano
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 ounces cream cheese, softened, or Greek yogurt
- 8 low carb tortillas
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup cilantro, diced, for garnish
For the Protein Packed Chipotle Cream Sauce
- 1 cup Greek yogurt
- 1 tablespoon chipotles in adobo, minced, or 2 tablespoons for more heat
- 1 lime, juice and zest
- 1 teaspoon AP seasoning
- 1 teaspoon chile powder
- 1 tablespoon honey
Instructions
- 1
Preheat your oven to 400°F. Cut the chicken breast into bite-sized cubes and place them in a medium bowl.
⏱️ 5 min•🌡️ 400
- 2
Drizzle 1 tablespoon of olive oil over the chicken. Season generously with 2 teaspoons of AP seasoning, 1 teaspoon of chile powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of chicken bouillon, and 1/2 teaspoon of dried oregano. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min
- 3
Heat a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet and sear until browned on all sides, about 5-7 minutes. Once the chicken is seared, add the diced onion, red bell pepper, and green bell pepper to the skillet. Stir and cook until the vegetables soften slightly, about 5-8 minutes.
⏱️ 15 min
- 4
Reduce the heat to low. Add the 4 ounces of softened cream cheese (or Greek yogurt) to the chicken and vegetable mixture in the skillet. Stir until the cream cheese/yogurt is fully incorporated and creates a creamy sauce coating the chicken.
⏱️ 3 min
- 5
Briefly toast the low carb tortillas in a separate dry pan over medium heat for about 15-30 seconds per side, until they are slightly warmed and pliable. This helps them become crispy when baked.
⏱️ 3 min
- 6
Take each toasted tortilla and load it with a generous portion of the creamy chicken mixture. Fold the tortillas in half to form tacos.
⏱️ 5 min
- 7
Arrange the filled tacos in a casserole dish. Top the tacos generously with 1 1/2 cups of shredded Mexican blend cheese. Bake in the preheated 400°F oven for about 10 to 15 minutes, or until the cheese is melted and bubbly and the tortillas are slightly crispy.
⏱️ 15 min•🌡️ 400
- 8
While the tacos are baking, prepare the Protein Packed Chipotle Cream Sauce. In a separate bowl, combine 1 cup of Greek yogurt, 1 to 2 tablespoons of minced chipotles in adobo, the juice and zest of 1 lime, 1 teaspoon of AP seasoning, 1 teaspoon of chile powder, and 1 tablespoon of honey. Mix thoroughly until smooth.
⏱️ 5 min
- 9
Once the baked tacos are out of the oven, drizzle them with the prepared Protein Packed Chipotle Cream Sauce and garnish with 1/4 cup of diced cilantro. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Chicken Baked Tacos
For the Chicken Tacos
- 1 pound chicken breast, cut into bite-sized cubes
- 1 tablespoon olive oil
- 2 teaspoons AP seasoning, or to taste
- 1 teaspoon chile powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon chicken bouillon
- 1/2 teaspoon dried oregano
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 ounces cream cheese, softened, or Greek yogurt
- 8 low carb tortillas
- 1 1/2 cups shredded Mexican blend cheese
- 1/4 cup cilantro, diced, for garnish
For the Protein Packed Chipotle Cream Sauce
- 1 cup Greek yogurt
- 1 tablespoon chipotles in adobo, minced, or 2 tablespoons for more heat
- 1 lime, juice and zest
- 1 teaspoon AP seasoning
- 1 teaspoon chile powder
- 1 tablespoon honey
Instructions
- 1
Preheat your oven to 400°F. Cut the chicken breast into bite-sized cubes and place them in a medium bowl.
⏱️ 5 min•🌡️ 400 - 2
Drizzle 1 tablespoon of olive oil over the chicken. Season generously with 2 teaspoons of AP seasoning, 1 teaspoon of chile powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of cumin, 1/2 teaspoon of chicken bouillon, and 1/2 teaspoon of dried oregano. Mix well to ensure the chicken is evenly coated.
⏱️ 5 min - 3
Heat a large skillet over medium-high heat. Add the seasoned chicken to the hot skillet and sear until browned on all sides, about 5-7 minutes. Once the chicken is seared, add the diced onion, red bell pepper, and green bell pepper to the skillet. Stir and cook until the vegetables soften slightly, about 5-8 minutes.
⏱️ 15 min - 4
Reduce the heat to low. Add the 4 ounces of softened cream cheese (or Greek yogurt) to the chicken and vegetable mixture in the skillet. Stir until the cream cheese/yogurt is fully incorporated and creates a creamy sauce coating the chicken.
⏱️ 3 min - 5
Briefly toast the low carb tortillas in a separate dry pan over medium heat for about 15-30 seconds per side, until they are slightly warmed and pliable. This helps them become crispy when baked.
⏱️ 3 min - 6
Take each toasted tortilla and load it with a generous portion of the creamy chicken mixture. Fold the tortillas in half to form tacos.
⏱️ 5 min - 7
Arrange the filled tacos in a casserole dish. Top the tacos generously with 1 1/2 cups of shredded Mexican blend cheese. Bake in the preheated 400°F oven for about 10 to 15 minutes, or until the cheese is melted and bubbly and the tortillas are slightly crispy.
⏱️ 15 min•🌡️ 400 - 8
While the tacos are baking, prepare the Protein Packed Chipotle Cream Sauce. In a separate bowl, combine 1 cup of Greek yogurt, 1 to 2 tablespoons of minced chipotles in adobo, the juice and zest of 1 lime, 1 teaspoon of AP seasoning, 1 teaspoon of chile powder, and 1 tablespoon of honey. Mix thoroughly until smooth.
⏱️ 5 min - 9
Once the baked tacos are out of the oven, drizzle them with the prepared Protein Packed Chipotle Cream Sauce and garnish with 1/4 cup of diced cilantro. Serve immediately.
⏱️ 1 min