Ingredients
Scale
- 1.5 lbs Boneless, skinless chicken breasts
- 1 packet Taco seasoning (1 ounce)
- 1/2 cup Plain Greek yogurt
- 1/4 cup Salsa
- 12 Corn tortillas
- 1 cup Shredded cheddar cheese
- 1/2 cup Chopped cilantro
- Avocado slices, for topping (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a large baking sheet.
- Step 2: Cook the chicken. You can bake, poach, or boil the chicken until cooked through. Shred the cooked chicken using two forks.
- Step 3: In a bowl, combine the shredded chicken, taco seasoning, Greek yogurt, and salsa. Mix until well combined.
- Step 4: Warm the tortillas. Briefly warm the tortillas in the microwave (about 20 seconds) to make them more pliable and prevent them from cracking.
- Step 5: Assemble the tacos. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Top with shredded cheese. Fold the tortillas in half.
- Step 6: Bake the tacos. Place the folded tacos on the prepared baking sheet and bake for 10-12 minutes, or until the tortillas are golden brown and crispy, and the cheese is melted. Garnish with cilantro and avocado slices, if desired.
Notes
- Store leftover baked tacos in an airtight container in the refrigerator for up to 3 days for best flavor.
- To reheat, crisp up the tacos again by baking them in a 350°F (175°C) oven for 5-7 minutes, or until heated through and crispy.
- Serve these crispy tacos with a dollop of sour cream and a side of your favorite hot sauce for an extra kick.
- For even crispier tacos, lightly spray the tortillas with cooking spray before baking to promote browning and prevent them from drying out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American