Quick Crispy Baked Chicken Tacos
Make fast, crunchy chicken tacos using pre-cooked shredded chicken and Monterey Jack cheese. Bake them for a simple family weeknight meal.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Low Fat
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup salsa, drained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 12 hard taco shells
- 1 cup shredded Monterey Jack cheese
- Vegetable oil spray
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a medium bowl, combine the shredded chicken, drained salsa, chili powder, cumin, and garlic powder. Mix well until the chicken is evenly coated.
- Lightly spray a baking sheet with vegetable oil spray. Arrange the hard taco shells open-side up on the baking sheet.
- Spoon the chicken mixture evenly into each taco shell, filling them about two-thirds full.
- Top the chicken filling in each shell with shredded Monterey Jack cheese.
- Lightly spray the tops of the shells and cheese with vegetable oil spray. This helps them crisp.
- Bake for 8 to 10 minutes, or until the cheese is melted and the shells are hot and slightly crispier.
- Serve immediately with your favorite fresh toppings.
Notes
- You can use rotisserie chicken for faster prep time.
- Make the chicken filling ahead of time and store it in the refrigerator for up to 3 days.
- For extra crispiness, place the shells directly on the oven rack instead of a baking sheet, if your oven allows.
Nutrition
- Serving Size: 3 tacos
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 15
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 30
- Cholesterol: 85
Find it online: https://cookincorner.com/crispy-cheesy-chicken-tacos-baked-fast/