30-Minute Crispy Chicken Tacos (Printable Version)
# What You’ll Need:
01 -
2 ½ cups shredded chicken
02 -
2 teaspoons smoked paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
½ teaspoon chipotle chili powder
06 -
½ cup salsa
07 -
1 tablespoon olive oil
08 -
10 corn tortillas
09 -
2.5 cups shredded Monterey Jack or Mexican cheese
# Steps to Follow:
01 -
Preheat oven to 450°F.
02 -
In a large bowl, mix together shredded chicken, smoked paprika, garlic powder, onion powder, chipotle chili powder, and salsa.
03 -
Wrap corn tortillas in a damp paper towel and place them on a plate. Microwave them for 30-60 seconds until pliable.
04 -
Brush one side of a tortilla with olive oil. Add 2 tablespoons of shredded cheese to half of the tortilla, top with ¼ cup of chicken, and 2 more tablespoons of shredded cheese. Fold the tortilla over the filling.
05 -
Repeat with the remaining tortillas and arrange the tacos in a single layer on a baking sheet. Bake for 16 minutes, flipping halfway through until golden brown.
06 -
Remove tacos from the oven and let them rest for 3 minutes before serving.
07 -
Warm tortillas before folding to prevent cracking. If they won't stay folded, secure them with a toothpick while baking.
# Additional Notes:
01 -
Warm tortillas before folding to prevent cracking. Secure with a toothpick if necessary to keep them folded while baking.