Baked Chicken Corn Tacos (Print-Friendly Format)
Chicken and cheese filled corn tortillas baked until golden and crisp, ideal for quick dinners or batch prep.
# Required Ingredients:
→ Taco Shells and Filling
01 -
6 extra thin corn tortillas
02 -
170 grams cooked chicken breast, chopped or shredded
03 -
56 grams shredded cheddar cheese
# How to Make It:
01 -
Set oven to 200°C to ensure proper baking temperature.
02 -
Wrap tortillas in a slightly damp paper towel and microwave for 45 to 60 seconds, flipping once to make tortillas pliable for folding.
03 -
Place equal portions of chicken onto one side of each tortilla and top with shredded cheddar. Fold tortillas over to enclose filling and gently press to seal.
04 -
Arrange tacos on a baking sheet and cover with a second baking sheet or flat surface, adding a bit of weight to compress and prevent opening during baking.
05 -
Bake for 8 to 12 minutes or until tortillas are golden brown and crisp. Remove the top baking sheet near the end if needed for additional browning.
# Additional Information:
01 -
To reheat, bake or air fry the tacos at 200°C for 2 to 4 minutes until warm and crisp.