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
- 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!
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