Description
These Baked Chicken Tacos are a flavorful and easy appetizer or party snack featuring seasoned shredded chicken, a blend of Colby-jack and Pepper-Jack cheeses, baked to perfection in crispy street taco tortillas. Topped with fresh salsa, diced tomatoes, guacamole, sour cream, and cilantro, they offer a perfect balance of spicy, creamy, and tangy flavors in every bite.
Ingredients
Scale
Filling
- 1 lb. cooked, seasoned shredded chicken
- 1 ½ cups freshly grated Colby-jack cheese
- 1 ½ cups freshly grated Pepper-Jack cheese
Tortillas
- 20 street taco corn tortillas
- Olive oil OR olive oil cooking spray
Toppings
- Salsa, to taste
- Diced tomato, to taste
- Guacamole, to taste
- Sour cream, to taste
- Cilantro, for garnish
Instructions
- Prepare the tortillas: Lightly brush both sides of each street taco corn tortilla with olive oil or spray them with olive oil cooking spray to help them crisp up nicely in the oven.
- Shape into taco shells: Arrange the tortillas over the rungs of an oven rack or use a baked taco shell mold to form them into small taco shell shapes that will hold the filling during baking.
- Assemble tacos: Evenly distribute the seasoned shredded chicken among each tortilla shell. Then sprinkle a generous amount of the grated Colby-jack and Pepper-Jack cheese evenly over the chicken on each taco.
- Bake the tacos: Place the prepared tacos in a preheated oven at 375°F (190°C) and bake for about 15 minutes or until the tortillas are crispy and the cheese is melted and bubbly.
- Add toppings and serve: Remove the tacos from the oven and transfer to a serving platter. Top each taco with salsa, diced tomato, dollops of guacamole and sour cream, and garnish with fresh cilantro. Serve immediately for the best texture and flavor.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- If you don’t have street taco tortillas, small corn tortillas work as a substitute.
- For extra crispiness, bake the tortillas empty for 3-5 minutes before assembling the tacos.
- Customize the toppings to your preference, adding jalapeños or pickled onions for extra kick.
- These tacos can be made ahead and baked just before serving to save time.
