Description
Flavorful taco-seasoned chicken and cheese fill crisp baked tortillas for an easy weeknight meal.
Ingredients
Scale
- 10–12 small corn tortillas (5-inch) or flour tortillas
- Cooking spray or neutral oil for brushing
- 2 cups Mexican-style shredded cheese
- 2 cups shredded chicken (rotisserie or cooked)
- 10 oz can Rotel tomatoes & green chiles, drained
- 2 Tbsp taco seasoning
- 1 Tbsp fresh lime juice
Instructions
- Preheat oven to 425°F (220°C). Arrange tortillas on a large rimmed baking sheet in a single layer and spray or brush both sides with oil.
- In a mixing bowl, combine shredded chicken, drained tomatoes & chiles, taco seasoning, and lime juice until evenly coated.
- Sprinkle half of the cheese over each tortilla, top with the chicken mixture leaving a small border, then finish with remaining cheese.
- Bake uncovered for 10–12 minutes until the cheese melts and edges turn golden and crisp, rotating sheets halfway if needed.
- Remove from the oven and fold each tortilla in half while warm. Serve with your favorite taco toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 10 tacos
- Calories: 201 kcal
- Sugar: 1 g
- Sodium: 213 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 42 mg
