Description
These Crispy Chicken Tacos feature shredded chicken smothered in smoky homemade enchilada sauce, melted cheese, and baked until perfectly crispy. A delicious, easy weeknight dinner inspired by birria tacos, served with optional cilantro lime sour cream and a variety of fresh toppings for customizable flavor.
Ingredients
Tacos
- 1 recipe Homemade Enchilada Sauce (see recipe link)
- 4 cups shredded chicken (or use rotisserie chicken)
- 12 soft white corn tortillas
- 2 cups shredded cheese (cheddar, Monterrey, Oaxaca, or a blend)
Cilantro Lime Sour Cream (Optional)
- 1 cup sour cream or plain Greek yogurt
- 2 tablespoons lime juice
- 1-2 tablespoons milk
- 1/2 cup packed cilantro, finely chopped (measured before chopping)
- 2-4 tablespoons chopped pickled jalapenos (optional)
- 1/2 teaspoon each garlic powder, onion powder, dried parsley, dried chives, dried dill
- Salt and pepper to taste
Optional Toppings
- Chipotle Sauce
- Guacamole
- Avocado Crema
- Pico de Gallo
- Pickled Red Onions
- Hot Sauce
- Corn Salsa
- Avocado Corn Salsa
Instructions
- Prepare Cilantro Lime Sour Cream: In a medium bowl, whisk together sour cream (or Greek yogurt), lime juice, milk, chopped cilantro, pickled jalapenos (if using), garlic powder, onion powder, dried parsley, dried chives, dried dill, salt, and pepper until well combined. Refrigerate until ready to serve.
- Preheat Oven: Set your oven to 425°F (220°C) to get it hot for baking the tacos.
- Make Enchilada Sauce: Follow the homemade enchilada sauce recipe separately to prepare the sauce. Once ready, allow it to cool slightly.
- Mix Chicken with Sauce: In a large bowl, add your shredded chicken to the enchilada sauce. Stir to combine thoroughly. Adjust the amount of sauce based on your preference for how saucy you want the tacos.
- Prepare Tortillas: Working in two batches, place 6 corn tortillas between two damp paper towels and microwave them for 30-60 seconds until soft and pliable. Then, lightly brush the top side of each tortilla with olive oil and place them oil-side down on a baking sheet to crisp during baking.
- Assemble Tacos: Lay a layer of cheese on the bottom half of each tortilla on the baking sheet. Top with about ⅓ cup of the sauced chicken mixture. Fold the tortilla in half over the filling and press lightly to keep it folded. If needed, flip the taco over so it stays folded properly.
- Bake Tacos: Place the assembled tacos in the preheated oven and bake for 8 minutes. Flip each taco over and bake for another 8 minutes. If the tortillas are not crispy enough, flip again and bake for an additional 5 minutes or until golden and crispy.
- Serve: Remove tacos from the oven and stuff or top with your choice of desired toppings such as cilantro lime sour cream, chipotle sauce, guacamole, pico de gallo, and more. Enjoy immediately for best texture and flavor.
Notes
- Use soft white corn tortillas for authentic flavor and best crisping results.
- Microwaving tortillas with damp paper towels makes them pliable and prevents cracking when folding.
- Adjust the amount of enchilada sauce mixed with chicken according to your preference for moistness.
- Feel free to substitute shredded rotisserie chicken for convenience.
- Leftover assembled tacos can be refrigerated and reheated in the oven to restore crispiness.
- Optional cilantro lime sour cream adds freshness and tang but can be omitted.
- Customize your tacos with a variety of toppings to suit your taste.
