Baked Creamy Salsa Chicken Tacos
User Reviews
5
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Prep Time
25 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Baked Creamy Salsa Chicken Tacos
Description
Baked Creamy Salsa Chicken Tacos start with shredded chicken blended in sour cream, salsa, ground cumin, smoked paprika, garlic powder, salt, and pepper. This mix is spooned into warmed corn tortillas with sharp cheddar cheese, then folded and arranged on an oiled baking sheet. The tacos are brushed with olive oil before baking at high heat to achieve a gentle crisp on the tortillas and melted cheese inside. The recipe finishes with fresh toppings such as pickled onions, cotija cheese, sour cream, cilantro, and lime wedges to add layers of flavor and freshness.
The creamy, tangy salsa and spice blend enrich the chicken filling, while baking firms the tortillas slightly rather than frying them, offering a balanced texture of soft inside and lightly crisp exterior. Warming tortillas beforehand keeps them pliable for folding and prevents cracking during assembly.
These tacos can be served as a flavorful main dish for lunch or dinner, accompanied by quick pico de gallo made from cherry tomatoes, onions, cilantro, and lime. The lime wedges help brighten each bite and complement the smoky spices.
Ingredients
- 1 1/2 cups chicken from a rotisserie chicken, or leftover shredded chicken, cooked, shredded
- 2 tablespoons sour cream
- 3 tablespoons salsa your favorite
- ½ teaspoon cumin ground
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- salt kosher salt
- black pepper kosher salt
- 12 corn tortilla warmed, 4-inch size
- 1 cup cheddar cheese freshly grated, sharp
- onion for topping, pickled
- cotija cheese for topping
- sour cream for serving
- cilantro for serving
- lime or serving, wedges
quick pico
- 1 pint cherry tomatoes quartered
- ½ onion diced, sweet
- ¼ cup cilantro chopped
- ½ lime juiced
- salt kosher salt
- black pepper kosher salt
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.
quick pico
- Stir together ingredients with a big pinch of salt and pepper until combined. You can make this a day ahead of time and store it in the fridge!
User Reviews
Overall Rating
5
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