These chicken tacos are what Taco Tuesday dreams are made of. The filling is just shredded rotisserie chicken, sautéed vegetables, seasoning and salsa cooked together then stuffed along with cheese in soft white corn tortillas and baked until crispy. The cheese edge gets nice and burnt which adds even more flavor and texture.The recipe makes 24 tacos but if you don’t need that many, you can use the leftover filling in other ways!
If you’ve never baked your tacos, I am here to tell you you’re missing out. This method has become my family’s favorite way to enjoy tacos. This is SUCH a crowd pleaser and you can cook an entire sheet pan of tacos at once. Utilizing a rotisserie chicken also makes life much easier. You can always sub in 2 shredded chicken breasts if you have it. Another bonus with this recipe is you can prep the filling ahead of time and take out of the fridge when you’re ready to fill the tortillas. If you have leftover filling once you’ve filled your tortilla shells, save it! It’s great the next day on its own, in a rice bowl, salad or on nachos.
If you love Mexican-inspired recipes, you’ll have to check out my chicken enchiladas and southwest chicken chimichangas.
Tips for the Best Chicken Tacos
- Use a vegetable dicer to dice the onion and red bell pepper. It’s a major time saver in the kitchen.
- Avoid the brand “La Banderita.” That brand of tortilla split worse than any other brand. The brand I’ve had the most luck with is Mission.
- Pour the chicken drippings from the rotisserie container into the pan when you’re cooking the onions. It adds so much flavor!
- If you have the convection setting on your oven, use that. It will produce a more even cook on the tacos.
- Line your sheet pan with parchment paper so the tacos flip easily.
Crispy Cheesy Chicken Tacos
Ingredients
- 20-25 Soft corn tortillas
- 2 Rotisserie chicken breasts shredded
- 1 Purple Onion diced
- 1/2 Red Bell Pepper diced
- 4 Garlic Cloves minced
- 4 oz Green Chilis
- 1 c Salsa Verde
- 3 tsp Garlic Powder
- 1 1/2 tsp Pepper
- 2 tsp Onion Powder
- 3 tsp Kosher Salt
- 2 tsp Ancho Chili Powder
- 3 tsp Cumin
- 8-12 oz bag of Frozen Corn
- 3 tbsp Chopped Cilantro
- 4 c Shredded Cheese
- Olive Oil for cooking filling
- Spray Oil for tortillas
Instructions
- Preheat oven to 400 convection or 425 regular
- To a pan over medium heat with oil cook diced onion and red bell pepper for 10 minutes.
- Add garlic and cook 2 more minutes.
- Add a 4 oz can of green chilis and cook for 10 minutes.
- Add salsa verde and all the seasoning, stir.
- Add frozen corn, shredded rotisserie chicken and cilantro and stir. Let cook until the corn is warmed through.
- Microwave white corn tortillas for one minute. Spray down both sides of each tortilla with oil and fill the top half of the taco shell with about 1/3 C of chicken filling. Top the chicken mixture with about 1/4 c shredded cheese.
- Fold each taco over and cook on a parchment lined baking sheet. You can fit 9-12 tacos on a single sheet pan. Bake for 12 minutes.
- Remove the sheet pan, spray the tacos down again on the side that's facing up then flip over and put back in the oven for 10-12 more minutes. Based on your oven, you may need more time. The tacos are done when they are crisp and browned on top.
- Cool for 10 minutes. Enjoy warm with sour cream and salsa!