Baked Chicken Tacos
Baked Chicken Tacos
Ingredients
For the Chicken Filling
- 1 pound boneless chicken breast, cut into small pieces
- 1/2 teaspoon salt, to taste
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 2 fresh garlic, 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 Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon Cajun seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 2 tablespoons 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 with 1 tablespoon of oil, 1/2 teaspoon of salt, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1 teaspoon of Cajun seasoning. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min
- 2
Heat a large pan over medium heat and add a little extra oil. Once the oil is hot, add the seasoned chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned. Add the minced garlic and cook for another 1 to 2 minutes, until fragrant.
⏱️ 6 min
- 3
Stir in the diced onion, bell peppers, corn, and jalapeño (if using). Continue to cook for 3 to 4 minutes, stirring frequently, until the vegetables have softened slightly and the chicken is cooked through.
⏱️ 4 min
- 4
Reduce the heat to low. Add the cream cheese, lemon juice, and 1/4 cup of water to the chicken and vegetable mixture. Stir continuously until the cream cheese has melted and formed a creamy sauce that coats all the ingredients. If the mixture appears too thin, simmer for an additional 1 to 2 minutes to allow it to thicken. Taste and adjust salt if needed. Remove the pan from the heat.
⏱️ 5 min
- 5
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400
- 6
Lightly brush one side of each mini flour tortilla with oil. Flip the tortillas over so the un-oiled side is facing up. Spoon a generous amount of the chicken filling onto the center of each tortilla. Sprinkle with the mixed shredded cheese, then gently fold or press the tortillas closed.
⏱️ 5 min
- 7
Arrange the assembled tacos on a baking sheet. Bake for 10 to 15 minutes, or until the tortillas are crispy and golden brown, and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400
- 8
While the tacos are baking, prepare the sauce. In a separate small bowl, combine 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 tablespoon of smoked paprika powder, 1 teaspoon of garlic powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of Cajun seasoning, 1 tablespoon of lime juice, 1 teaspoon of hot sauce, and 1 to 2 tablespoons of fresh chopped cilantro. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min
- 9
Serve the baked chicken tacos immediately with the prepared sauce on the side for dipping.
Kitchen Tools
Nutrition Facts (per serving)
Baked Chicken Tacos
For the Chicken Filling
- 1 pound boneless chicken breast, cut into small pieces
- 1/2 teaspoon salt, to taste
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon Cajun seasoning
- 2 fresh garlic, 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 Sauce
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 tablespoon smoked paprika powder
- 1 teaspoon garlic powder
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- 1 teaspoon Cajun seasoning
- 1 tablespoon lime juice
- 1 teaspoon hot sauce
- 2 tablespoons 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 with 1 tablespoon of oil, 1/2 teaspoon of salt, 1 tablespoon of smoked paprika, 1 teaspoon of garlic powder, 1/2 teaspoon of black pepper, and 1 teaspoon of Cajun seasoning. Mix thoroughly until the chicken is evenly coated.
⏱️ 5 min - 2
Heat a large pan over medium heat and add a little extra oil. Once the oil is hot, add the seasoned chicken and cook for 3 to 4 minutes, stirring occasionally, until lightly browned. Add the minced garlic and cook for another 1 to 2 minutes, until fragrant.
⏱️ 6 min - 3
Stir in the diced onion, bell peppers, corn, and jalapeño (if using). Continue to cook for 3 to 4 minutes, stirring frequently, until the vegetables have softened slightly and the chicken is cooked through.
⏱️ 4 min - 4
Reduce the heat to low. Add the cream cheese, lemon juice, and 1/4 cup of water to the chicken and vegetable mixture. Stir continuously until the cream cheese has melted and formed a creamy sauce that coats all the ingredients. If the mixture appears too thin, simmer for an additional 1 to 2 minutes to allow it to thicken. Taste and adjust salt if needed. Remove the pan from the heat.
⏱️ 5 min - 5
Preheat your oven to 400°F.
⏱️ 5 min•🌡️ 400 - 6
Lightly brush one side of each mini flour tortilla with oil. Flip the tortillas over so the un-oiled side is facing up. Spoon a generous amount of the chicken filling onto the center of each tortilla. Sprinkle with the mixed shredded cheese, then gently fold or press the tortillas closed.
⏱️ 5 min - 7
Arrange the assembled tacos on a baking sheet. Bake for 10 to 15 minutes, or until the tortillas are crispy and golden brown, and the cheese is melted and bubbly.
⏱️ 15 min•🌡️ 400 - 8
While the tacos are baking, prepare the sauce. In a separate small bowl, combine 1/2 cup of mayonnaise, 1/2 cup of sour cream, 1 tablespoon of smoked paprika powder, 1 teaspoon of garlic powder, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, 1 teaspoon of Cajun seasoning, 1 tablespoon of lime juice, 1 teaspoon of hot sauce, and 1 to 2 tablespoons of fresh chopped cilantro. Mix well until all ingredients are thoroughly combined.
⏱️ 5 min - 9
Serve the baked chicken tacos immediately with the prepared sauce on the side for dipping.