Crispy Chicken Tacos
These baked crispy chicken tacos are filled with creamy, cheesy salsa chicken and baked until golden and crunchy. Ready in just 25 minutes, they’re an easy family dinner perfect for dipping!
Ingredients
- 3 cups shredded cooked chicken , or a rotisserie chicken
- 1 Tablespoon taco seasoning
- ⅓ cup salsa
- 2 ounces cream cheese, , softened
- 1 ½ cups shredded mexican blend cheese
- 12 small flour tortillas , 6 inch
- olive oil or cooking spray
- flakey sea salt
For serving: sour cream, salsa, guacamole, pico de gallo, or creamy cilantro lime dressing
Instructions
- Preheat and prepare: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper or foil.
- Make filling: Add the shredded chicken, 1 Tablespoon taco seasoning, 1/3 cup salsa and 2 ounces cream cheese to a medium bowl. Use a hand mixer to combine well. Stir in 1 1/2 cups cheese.
- Prepare tortillas: Lightly spray or brush both sides of the tortillas with olive oil. Arrange on the prepared baking sheets.
- Fill: Add 1/4 cup chicken mixture to each tortilla. Fold tortillas in half and gently press down. Sprinkle top of tortilla with flakey sea salt.
- Bake: Bake for 8 minutes. Flip with a spatula and bake another 5 to 7 minutes, or until golden and crispy.
- Serve: Let cool for a couple minutes, then serve warm with your favorite toppings or dipping sauces.
Notes
Keep left overs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until crisp.
Try these with crockpot Mexican chicken for even more flavor!
Nutrition
Calories: 219kcal, Carbohydrates: 16g, Protein: 15g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 44mg, Sodium: 411mg, Potassium: 154mg, Fiber: 1g, Sugar: 2g, Vitamin A: 224IU, Vitamin C: 0.2mg, Calcium: 147mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
