Cheesy Baked Chicken Tacos
Delicious baked gringo-style chicken tacos in a crunchy shell with a creamy chicken filling you'll crave!
Servings: 6 people
Cost: 15
Ingredients
- 12 mini crunchy taco shells store-bought or homemade with mini tortillas
- 2 cups shredded chicken tinga see note below
- ¼ cup diced red onion
- ½ cup sour cream
- ½ cup shredded cheese Mexican blend, cheddar, or Monterey Jack
- ½ cup Ro-Tel drained, optional
- 4 oz cream cheese softened (for a creamy filling), optional
- Extra sour cream and chopped fresh cilantro for topping optional
Instructions
- Preheat the Oven:
- Preheat oven to 375°F (190°C) if you want to warm or bake the assembled tacos.
- Prepare the Filling:
- In a bowl, mix together the shredded chicken tinga and optional cream cheese for a creamy version.
- Stir in optional Ro-Tel if using.
- Assemble the Tacos:
- Spoon the chicken mixture into each mini crunchy taco shell, filling them generously.
- Top with the diced onions and shredded cheese.
- Place tacos upright in a baking dish or on a lined sheet pan.
- Bake for 8–10 minutes until the cheese is melted and the filling is warmed through.
- Serve & Garnish:
- Top each taco with a small dollop of sour cream, a few extra diced onions or herbs, and optional chopped cilantro or avocado.
Nutrition
Calories: 261kcal | Carbohydrates: 17g | Protein: 16g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.05g | Cholesterol: 54mg | Sodium: 177mg | Potassium: 203mg | Fiber: 2g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
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