Baked Chicken Tacos

Ingredients

• 1 lb boneless chicken breast (Cut into small pieces)
• salt (To taste, for chicken)
• 1 tbsp smoked paprika powder (For chicken)
• 1 tsp garlic powder (For chicken)
• 0.5 tsp black pepper (For chicken)
• 1 tsp Cajun seasoning (For chicken)
• fresh garlic (1–2 cloves, minced)
• 1 cup mixed bell pepper (Diced)
• 0.5 cup corn (Boiled)
• 1 yellow onion (Diced)
• 1 jalapeño (Chopped and seeded; optional)
• 1 tbsp lemon juice (For chicken filling)
• 4 tbsp cream cheese (For chicken filling)
• 0.25 cup water (For chicken filling)
• 1 tbsp oil (Mixed into chicken; additional oil is used for cooking)
• 0.5 cup mayonnaise (For sauce)
• 0.5 cup sour cream (For sauce)
• 1 tbsp smoked paprika powder (For sauce)
• 1 tsp garlic powder (For sauce)
• salt (To taste, for sauce)
• black pepper (To taste, for sauce)
• 1 tsp Cajun seasoning (For sauce)
• 1 tbsp lime juice (For sauce)
• 1 tsp hot sauce (For sauce)
• fresh cilantro (1–2 tbsp, chopped; for sauce)
• 1 cup mixed shredded cheese (The author used mozzarella and cheddar)
• 10 mini flour tortillas (For assembly)
• 2 tbsp oil (For brushing the tortillas)

Steps

1. 1

   Add the chicken pieces to a bowl with salt, 1 tablespoon smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tablespoon oil. Mix until the chicken is evenly coated.

2. 2

   Prepare the sauce by combining the mayonnaise, sour cream, smoked paprika, garlic powder, salt, black pepper, Cajun seasoning, lime juice, hot sauce, and chopped cilantro. The source lists this sauce but does not provide a separate serving instruction.

3. 3

   Heat a pan over medium heat and add a little additional oil for cooking.

4. 4

   Add the seasoned chicken to the hot pan. Cook for 3–4 minutes, stirring occasionally.

5. 5

   Add the minced garlic and cook for 1–2 minutes, until fragrant.

6. 6

   Add the diced onion, diced bell peppers, boiled corn, and chopped seeded jalapeño, if using. Stir and cook for 3–4 minutes, until the vegetables soften slightly and the chicken is cooked through.

7. 7

   Lower the heat. Add the cream cheese, lemon juice, and water, then stir until the cream cheese melts and forms a creamy sauce coating the chicken and vegetables.

8. 8

   If the mixture seems too thin, simmer it for 1–2 minutes until thickened. Taste and adjust the salt if needed, then remove the pan from the heat.

9. 9

   Preheat the oven to 400°F (200°C).

10. 10

    Lightly brush one side of each tortilla with the 2 tablespoons oil. Turn the tortillas over so the un-oiled sides face up.

11. 11

    Spoon the chicken filling onto the un-oiled side of each tortilla.

12. 12

    Sprinkle the shredded cheese over the filling, then fold or gently press the tortillas closed.

13. 13

    Arrange the filled tortillas on a baking sheet. Bake for 10–15 minutes, until the tortillas are crispy and the cheese is melted.

Notes

The source lists a sauce but does not explicitly state when or how to serve it. Additional cooking oil is listed as needed but not quantified. The source does not state whether the tacos should be folded before baking beyond saying to fold or gently press them closed.

Nutrition per serving

• main
• Mexican-inspired
• baked
• chicken
• tacos
• cheesy
• spicy
• family-friendly