Description
Quick, delicious Baked Chicken Tacos made with rotisserie chicken and zesty flavors, ready in under 30 minutes.
Ingredients
Scale
- 12 small corn tortillas (or flour tortillas if preferred)
- 2 seconds cooking spray (or a neutral oil substitute)
- 2 cups Mexican-style shredded cheese (cheddar or cheese blend works well)
- 2 cups shredded rotisserie chicken (can substitute with ground beef or turkey)
- 1 can Rotel tomatoes and green chiles (substitute with diced tomatoes and jalapeños for custom heat)
- 1 packet taco seasoning (can be homemade with cumin, paprika, and chili powder)
- 1 tablespoon fresh lime juice (can substitute with lemon juice)
Instructions
- Preheat your oven to 425°F (220 °C). Lay out the small corn tortillas on a baking sheet and spray both sides with cooking spray.
- In a large mixing bowl, combine the shredded rotisserie chicken, drained Rotel tomatoes and green chiles, taco seasoning, and fresh lime juice. Mix until the chicken is well coated.
- Distribute half of the shredded cheese evenly across the tortillas. Spoon the chicken mixture onto each tortilla, then top with the remaining cheese.
- Bake the tacos for 10-12 minutes until the cheese is melty and the tortillas are crispy and golden brown.
- Fold baked tacos in half and serve with your favorite toppings.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg