Crispy Cheesy Chicken Tacos
White corn tortillas are filled with juicy shredded chicken, veggies and cheese then baked on a sheet pan to create a sheet pan of super crispy tacos.
Ingredients
- 20-25 Soft corn tortillas
- Rotisserie chicken shredded
- 1 Onion diced
- 1/2 Red Bel Pepper diced
- 4 Garlic Cloves minced
- 4 oz Green Chilis or 1 can of original Rotel
- 3 tsp Garlic Powder
- 1 1/2 tsp Pepper
- 2 tsp Onion Powder
- 3 tsp Salt
- 1 c salsa verde
- 2 tsp Ancho Chili Powder
- 3 tsp Cumin
- 1 c Frozen Corn
- 3 tbsp Chopped Cilantro
- 4 c Shredded Cheese
- Oil
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 either one 4 oz can of green chilis or one 8 oz can or original Rotel and cook for 10 minutes. If using Rotel, break down the tomatoes with a wooden spoon.
- 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 10 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 8-10 more minutes.
Tried this recipe?Let us know how it was!