Baked Chicken Tacos
Ingredients
For the Chicken Filling
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1 lb boneless chicken breast, cut into small pieces
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Salt, to taste
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1 tbsp smoked paprika
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1 tsp garlic powder
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½ tsp black pepper
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1 tsp Cajun seasoning
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1–2 cloves garlic, minced
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1 cup mixed bell peppers, diced
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1 yellow onion, diced
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1 jalapeño, chopped and seeded (optional)
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1 tbsp lemon juice
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4 tbsp cream cheese
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¼ cup water
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1 tbsp oil (plus more for cooking)
For the Creamy Taco Sauce
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½ cup mayonnaise
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½ cup sour cream
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1 tbsp smoked paprika
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1 tsp garlic powder
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1 tsp Cajun seasoning
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Salt and pepper, to taste
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1 tbsp lime juice
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1 tsp hot sauce
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1–2 tbsp fresh cilantro, chopped
To Assemble
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10 mini flour tortillas
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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2 tbsp oil, for brushing tortillas
Instructions
1. Season the Chicken
In a bowl, combine the chicken pieces with salt, smoked paprika, garlic powder, black pepper, Cajun seasoning, and 1 tbsp oil. Mix well so the chicken is evenly coated.
2. Cook the Filling
Heat a skillet over medium heat with a drizzle of oil. Add the seasoned chicken and cook for about 3–4 minutes, stirring occasionally.
Add the minced garlic and cook for 1–2 minutes until fragrant. Stir in the diced onion, bell peppers, and jalapeño (if using). Cook for 3–4 minutes until the vegetables soften and the chicken is cooked through.
3. Make It Creamy
Reduce the heat and add the cream cheese, lemon juice, and water. Stir until the cream cheese melts and forms a creamy sauce that coats the chicken and veggies.
If the mixture looks too thin, let it simmer for 1–2 minutes until slightly thickened. Taste and adjust seasoning if needed. Remove from heat.
4. Mix the Sauce
In a small bowl, whisk together the mayonnaise, sour cream, smoked paprika, garlic powder, Cajun seasoning, lime juice, hot sauce, salt, pepper, and chopped cilantro until smooth. Set aside.
5. Assemble the Tacos
Preheat oven to 400°F.
Lightly brush one side of each tortilla with oil. Flip them over and spoon the chicken mixture onto the un-oiled side. Sprinkle generously with shredded cheese and fold the tortillas closed.
6. Bake Until Crispy
Arrange the filled tacos in a baking dish or on a baking sheet. Bake for 10–15 minutes, until the tortillas are crispy and the cheese is melted.
Serve
Drizzle with the creamy taco sauce or serve it on the side for dipping.
Quick warning: these disappear faster than leftovers at a staff lunch. 🌮😄