Baked Chicken Tacos Recipe
Servings
4
servings
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Ingredients
1 lb boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa
1 1/2 cups shredded cheddar or Mexican blend cheese, divided
10 crispy taco shells
1/4 cup chopped green onions
Shredded lettuce
Diced tomatoes
Sour cream
Chopped cilantro
Hot sauce (optional)
Directions
- Preheat oven to 375°F.
- Place chicken breasts in a baking dish. Drizzle with olive oil and season with chili powder, cumin, garlic powder, onion powder, salt, and pepper.
- Cover with foil and bake for 25–30 minutes, or until cooked through.
- Remove from oven, let rest 5 minutes, then shred with two forks.
- In a large bowl, mix shredded chicken with salsa and 1 cup of shredded cheese.
- Line a 9×13-inch baking dish with foil and stand taco shells upright. Fill each shell with the chicken mixture.
- Sprinkle the remaining 1/2 cup cheese over the tops.
- Bake for 10–12 minutes until the cheese is melted and shells are crispy.
- Top with chopped green onions and serve with lettuce, tomatoes, sour cream, and other favorite toppings.
Notes
- To keep taco shells upright, use a crumpled foil base or taco holders.
Swap salsa for enchilada sauce or green salsa for a flavor twist.
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