Ingredients
Units
Scale
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast *see notes for cooking options*)
- 8 oz. shredded colby jack cheese
- 20-24 street taco corn tortillas
- olive oil or cooking spray
Serve with:
- sour cream
- salsa
- fresh chopped cilantro
Instructions
- Heat oven to 425 degrees.
- Place tortillas on a baking sheet.
- Brush or spray both sides with olive oil.
- Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.
- Bake tacos for 2 minutes or until the cheese melts. Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
- Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
- For the shredded chicken I recommend using my super easy 3 ingredient crock pot shredded chicken breast or my simple instant pot shredded chicken. If you prefer you can also use shredded rotisserie chicken and add 1/2 a cup of salsa and 2 tablespoons or so of chicken taco seasoning.
- This recipe works well with regular-size corn tortillas as well. I love to use the street taco size because they’re so cute and make the perfect handheld tacos, but regular-size corn tortillas will work too!
- You’ll know the tacos are done when they’re nice and crispy on the outside and the cheesy chicken filling is warmed through on the inside.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg
