Crispy Chicken Tacos

Chicken tacos stuffed with seasoned shredded chicken and cheese, then baked between two hot pans for crunch on both sides—no frying required.

Found something you like?

Keep it. Make it yours. Or ask Chef Jen to create something new.
With MyRecipe Companion, you can save the recipes you love, bring in recipes you discover anywhere, and talk to Chef Jen when you want help creating something of your own.

Ingredients

• •2 cups cooked shredded chicken
• •1 packet taco seasoning
• •1 lime
• •8 small flour or corn tortillas (6-inch)
• •1 tablespoon olive oil
• •2 cups shredded Mexican cheese blend
• •optional chopped fresh cilantro

Instructions

1. 1Preheat the oven to 425°F. Place two same-sized rimmed baking sheets in the oven to heat up. Cut two pieces of parchment paper to fit your baking sheets.
2. 2In a medium bowl, combine shredded chicken, taco seasoning, and lime juice. Mix well.
3. 3If using corn tortillas, wrap them in a damp towel and microwave for 20–30 seconds or until warm and pliable.
4. 4Brush one side of each tortilla with oil. Flip the tortilla over, so the oiled side is on the bottom.
5. 5Divide the chicken and cheese over one half of each tortilla and gently fold.
6. 6Place a sheet of parchment paper onto one of the preheated baking sheets. Gently transfer the tacos onto the parchment. Cover them with the second sheet of parchment and place the second heated baking sheet on top, pressing down lightly.
7. 7Bake for 18–22 minutes, or until the tacos are crispy and golden.
8. 8Remove from the oven and serve with desired toppings.

Want Chef Jen to cook for you?

This recipe was created by Chef Jen — your personal AI cooking companion. Ask her to create any recipe you can imagine, personalized just for you.