Imported from Instagram
Easy Baked Chicken Tacos
A clever way to make a batch of tacos at once, these are baked side-by-side in a casserole dish for a result that is crispy on the outside and gooey on the inside.
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Ingredients
- 1.5 tbsp olive oil
- 1 lb boneless skinless chicken breast (cut in 3/4-inch pieces)
- 0.5 cup onion (finely chopped)
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp pepper
- 0.75 tsp chili powder
- 0.5 tsp cumin
- 1 cup green enchilada sauce or tomatillo salsa (divided)
- 1 can pinto beans (drained, 15 oz can)
- 2 tbsp butter (melted)
- 8 flour tortillas (6-inch size)
- 2.5 cup monterey jack cheese (shredded)
- 0.5 cup sour cream
- shredded lettuce (for topping)
Steps
- 1
Preheat your oven to 375°F (190°C).
- 2
Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat.
- 3
Season the chicken pieces well with 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon pepper, 3/4 teaspoon chili powder, and 1/2 teaspoon cumin.
- 4
Add the seasoned chicken to the hot skillet and cook undisturbed until browned and the meat easily releases from the pan, about 3-4 minutes.
- 5
Add 1/2 cup finely chopped onion to the skillet and stir with the chicken. Cook, stirring occasionally, for 3 more minutes.
- 6
Add 2/3 cup of the green enchilada sauce (or salsa) and the drained pinto beans to the skillet. Bring the mixture to a simmer.
- 7
Reduce the heat slightly and cook, stirring occasionally, until the mixture is slightly thickened and creamy, about 5 minutes. (Optional: smash some of the beans with a fork to help thicken the sauce).
- 8
Brush the sides and bottom of an 11x7-inch baking dish with some of the melted butter.
- 9
Working with one tortilla at a time, brush one side of the tortilla with melted butter and place it in the dish.
- 10
Place about 1 tablespoon of shredded cheese in the bottom of the tortilla, top with about 1/3 cup of the chicken filling, and sprinkle with a couple more tablespoons of cheese.
- 11
Fold the tortilla up like a taco and place it against the edge of the pan.
- 12
Repeat the process with the remaining tortillas, filling, and cheese, nestling each taco against the previous one to hold them upright. Top the entire assembly with any remaining cheese.
- 13
Bake in the preheated oven for 20-25 minutes, or until the tops of the tortillas are golden brown and toasted and the cheese is melted and bubbly.
- 14
While the tacos bake, stir together the remaining 1/3 cup of salsa with 1/2 cup of sour cream until well combined.
- 15
Top the tacos with shredded lettuce just before serving and drizzle with the prepared sour cream sauce.
Notes
The transcript mentions that smashing some of the beans with a fork helps thicken the filling. The dish is described as a cross between a soft taco and a quesadilla, providing a mix of crunchy and soft textures.
Nutrition per serving
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