Description
These cheesy chicken tacos are baked until warm, melty, and lightly crisp at the edges, then finished with fresh lettuce, tomatoes, cilantro, and a dollop of sour cream for an easy family dinner.
Ingredients
Units
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- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded
- 2 tablespoons taco seasoning
- 1 cup tomato sauce
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 10 small flour tortillas
- 2 tablespoons fresh cilantro, chopped
- 1 cup diced tomatoes
- 1 cup shredded lettuce
- 1/2 cup sour cream
Instructions
- Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
- Add the shredded chicken, taco seasoning, and tomato sauce. Stir until the mixture is evenly coated and warmed through, about 3 to 4 minutes.
- Warm the tortillas briefly so they are easier to fold.
- Spoon the chicken mixture into each tortilla, add a little cheddar and mozzarella inside, fold the tortillas, and place them upright in the prepared baking dish.
- Sprinkle the remaining cheddar and mozzarella over the top.
- Bake for 15 to 18 minutes, until the cheese is melted and the taco edges are lightly golden.
- Let rest for 5 minutes, then top with chopped cilantro, diced tomatoes, shredded lettuce, and sour cream before serving.
Notes
- Warm the tortillas first to prevent cracking.
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Do not overfill the tortillas or they may open while baking.
- For extra heat, add diced jalapeño or a pinch of chili powder to the chicken mixture.
Nutrition
- Serving Size: 2 tacos
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 105mg