Baked Creamy Salsa Chicken Tacos

Name: Baked Creamy Salsa Chicken Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 people
Ingredients: 1 1/2 cups cooked, shredded chicken; 2 tablespoons sour cream; 3 tablespoons Your favorite salsa; ½ teaspoon ground cumin; ½ teaspoon smoked paprika; ½ teaspoon garlic powder; kosher salt and pepper; 12 4-inch corn tortillas; 1 cup freshly grated sharp cheddar cheese; Pickled onions; cotija cheese; sour cream; cilantro; lime wedges; 1 pint cherry tomatoes; ½ sweet onion; ¼ cup cilantro; ½ lime; kosher salt and pepper

User Reviews

5.0

72 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings
4 people
Course
Main Course
Cuisine
American

Baked Creamy Salsa Chicken Tacos

Kian Mendoza

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These baked chicken tacos are filled with a creamy salsa shredded chicken and cheddar. Top with pico de gallo and pickled onions! Delish.

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Ingredients

Servings

1 1/2 cups cooked, shredded chicken, (from a rotisserie chicken, or leftover shredded chicken)
2 tablespoons sour cream
3 tablespoons Your favorite salsa
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon garlic powder
kosher salt and pepper
12 4-inch corn tortillas, warmed
1 cup freshly grated sharp cheddar cheese
Pickled onions, for topping
cotija cheese, for topping
sour cream, for serving
cilantro, for serving
lime wedges, or serving

quick pico

1 pint cherry tomatoes, quartered
½ sweet onion, diced
¼ cup cilantro, chopped
½ lime, juiced
kosher salt and pepper

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Instructions

Preheat the oven to 425 degrees F. Brush or spray a baking sheet with olive oil so it’s coated for the tortillas.
In a bowl, combine the chicken, sour cream, salsa, cumin, paprika, garlic powder and a pinch of salt and pepper until combined.
Slightly warm your tortillas so they don’t break. I do this either in the oven for 1 to 2 minutes, in the microwave for 45 to 60 seconds – you just want them more pliable so they roll. You can keep them in between damp paper towels, so they stay pliable without breaking. I warm about 4 at a time, and then build 4 tacos, then warm 4 more, and so on. Just try to move quickly and carefully so they don’t break!
Fill each tortilla with 2 to 3 tablespoons of the creamy salsa chicken. Top with the shredded cheddar. Fold over the tortilla and place it on the baking sheet. Repeat with remaining tortillas and place them on the sheet. Spray or brush the outsides of the tortillas with olive oil.
Bake the tacos for 12 to 15 minutes, or until they are crispy and golden brown.
Serve the tacos immediately with the quick pico, pickled onions, sour cream, cotija cheese, cilantro and lime wedges for spritzing.