Baked Chicken Tacos
These Baked Chicken Tacos are a cozy, family-friendly dinner made with seasoned chicken, peppers, corn, and a creamy sauce, all baked inside soft tortillas until golden and bubbly. They’re easy to assemble, packed with flavor, and perfect for taco night when you want something a little different from the usual stovetop tacos.
Servings: 5 people (2 tacos each)
Calories: 698kcal
Ingredients
Chicken Filling
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 2 tablespoons Best Chicken Seasoning
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- ½ cup (82.5 g) corn kernels
- 1 medium jalapeño, seeded, finely chopped (optional)
- 2 teaspoons garlic, minced
- 4 ounces cream cheese, softened
- ¼ cup chicken broth
- 1 tablespoon fresh lime juice
For Assembly
- 10 small (5 to 6-inch) flour tortillas
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- Olive oil, for brushing the tortillas
For Serving (Optional)
- Sour cream
- Pico de gallo
- Fresh cilantro
- Avocado
- Lime wedges
Instructions
- In a bowl, toss the chicken pieces with olive oil and Best Chicken Seasoning until evenly coated.
- Heat a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and reaches an internal temperature of 165°F.
- Add the onion, bell peppers, corn, and jalapeño (if using). Cook for 3 to 4 minutes, until the vegetables begin to soften. Stir in the garlic and cook for 1 more minute.
- Reduce heat to low. Add the cream cheese, chicken broth, and lime juice. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and vegetables. Let simmer 1 to 2 minutes until slightly thickened, then remove from heat.
- Preheat oven to 425°F. Lightly spray an 8x8-inch baking dish with nonstick cooking spray.
- Spoon the chicken mixture into each tortilla, sprinkle with cheddar cheese, and roll or fold slightly. Place them tightly into the baking dish so they hold each other upright.
- Lightly brush the tops of the tortillas with olive oil. Cover loosely with foil and bake for 10 minutes. Remove foil and bake an additional 8 to 12 minutes, until the cheese is melted and the tortilla edges are golden and crisp.
- Serve warm with sour cream, pico de gallo, cilantro, avocado, and lime wedges.
Nutrition
Serving: 2tacos | Calories: 698kcal