Baked Chicken Tacos

These Baked Chicken Tacos are made with juicy chicken, melted cheese, and lots of flavor. Spices and fresh cilantro make it taste amazing.

Course Main Course

Cuisine Mexican

Prep Time 25

marinate 1

Total Time 1 25

Servings tacos

Calories 236kcal

Author Dina

Place the chicken thighs into a large prep bowl, along with the oil, spices, pressed garlic, chopped cilantro, and sliced white onion.
Mix it well and let it marinate for 1-2 hours.
Preheat your oven to 400°F and place the chicken onto a baking sheet.
Bake for about 35 minutes.
Then shred the chicken using 2 forks, or you can place the chicken in a large bowl and use a handheld mixer on low speed to break up the chicken.
Bring the oven temperature to 425°F. Line a baking sheet with parchment paper and place the corn tortillas on top. Spray the top and bottoms of the tortillas with cooking oil. (This will help get them crispy).
Add chicken and cheese on top of the tortillas and bake for 5-10 minutes until the edges of the tortillas are lightly brown, and the cheese is melted.
Immediately after you pull the tortillas out of the oven, fold them in half. This way the melted cheese will attach both ends together. Serve with lettuce, cilantro, guacamole, and freshly squeezed lime juice.

Use block cheese- Pre-shredded cheese is dusted with starch to keep it from sticking to itself, but this makes melting more difficult. Shredding your own makes it melt better.

Spray the tortillas before baking- Make sure to spray the top and bottoms of the corn tortillas with cooking oil to help get them crispy. This ensures they don't rip when bent.

Fold them as soon as they are done baking- You don't want the tortillas too crispy, so when they are still pliable from the heat of the oven, fold them and let the melted cheese hold them closed.