Print
Ingredients
Scale
- 2 cups shredded cooked chicken (about 12 ounces)
- 1 (7-ounce) can el pato hot tomato sauce , divided (or other taco sauce)
- ¾ teaspoon ground cumin
- ⅓ cup chopped cilantro
- 12 (5 ½-inch) corn tortillas
- 2 ½ teaspoons canola or vegetable oil , divided
- 2 ¼ cups shredded mexican chihuahua melting cheese or monterey jack (about ½ pound)
Instructions
- In a medium bowl, combine the shredded chicken with ½ cup plus 2 tablespoons of hot tomato sauce, ground cumin, and chopped cilantro.
- Preheat the oven to 425°F and brush a baking sheet with 1 teaspoon of canola oil. Wrap the corn tortillas in a damp tea towel and microwave on HIGH for 30 seconds to soften.
- Brush one side of each tortilla with oil and place it on the baking sheet, oiled side down. Sprinkle a heaping ¼ cup of shredded cheese on the tortilla, then add a heaping ¼ cup of the chicken mixture on the top half. Fold the tortilla over and press it down to seal. Repeat with remaining tortillas and brush additional oil on top before baking.
- Bake the tacos in the preheated oven for 18-20 minutes until crispy and lightly browned, with melted cheese. Serve with any remaining hot tomato sauce, toppings like pickled onions, minced onions, cilantro, and guacamole if desired.
Notes
You can substitute the chicken with shredded beef or turkey for variation.
Adding your favorite toppings can enhance the flavors of the tacos.
For extra crunch, bake the tacos a little longer until they reach your desired crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 230
- Sugar: 1g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg