Description
These Baked Creamy Salsa Chicken Tacos combine tender shredded chicken with a creamy salsa mixture, baked inside corn tortillas until crispy and golden. Topped with sharp cheddar, pickled onions, cotija cheese, and a zesty quick pico de gallo, these tacos deliver a perfect blend of creamy, tangy, and crunchy textures. Ideal for a flavorful weeknight meal that’s easy to prepare and delightfully satisfying.
Ingredients
Scale
Chicken Filling
- 1 1/2 cups cooked, shredded chicken (from a rotisserie chicken or leftover shredded chicken)
- 2 tablespoons sour cream
- 3 tablespoons your favorite salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Kosher salt and pepper, to taste
Tacos
- 12 4-inch corn tortillas, warmed
- 1 cup freshly grated sharp cheddar cheese
- Olive oil, for brushing or spraying
Toppings & Garnishes
- Pickled onions, for topping
- Cotija cheese, for topping
- Sour cream, for serving
- Cilantro, chopped, for serving
- Lime wedges, for serving and spritzing
Quick Pico de Gallo
- 1 pint cherry tomatoes, quartered
- 1/2 sweet onion, diced
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- Kosher salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit. Lightly brush or spray a baking sheet with olive oil to prevent the tortillas from sticking.
- Prepare Chicken Filling: In a mixing bowl, combine the shredded chicken, sour cream, salsa, ground cumin, smoked paprika, garlic powder, and a pinch of kosher salt and pepper. Mix until fully combined and creamy.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable and less likely to break. You can warm them in the oven for 1 to 2 minutes or microwave them for 45 to 60 seconds, preferably wrapped in damp paper towels to maintain softness.
- Assemble Tacos: Place 2 to 3 tablespoons of the creamy salsa chicken mixture in the center of each tortilla. Sprinkle each with shredded cheddar cheese. Fold the tortillas over the filling and arrange the tacos seam side down on the prepared baking sheet. Lightly brush or spray the outside of the tortillas with olive oil for crisping.
- Bake Tacos: Bake the assembled tacos in the preheated oven for 12 to 15 minutes, or until the tortillas are crispy and golden brown on the outside.
- Make Quick Pico de Gallo: In a small bowl, stir together quartered cherry tomatoes, diced sweet onion, chopped cilantro, lime juice, salt, and pepper until combined. This can be made ahead and stored in the refrigerator.
- Serve: Serve the baked tacos hot, topped with pickled onions, crumbled cotija cheese, a dollop of sour cream, fresh cilantro, and lime wedges for spritzing. Add the quick pico de gallo on the side or as an extra topping.
Notes
- Warming tortillas properly prevents them from cracking when folded.
- You can substitute rotisserie chicken with homemade shredded chicken for a fresher option.
- The quick pico de gallo can be prepared up to a day in advance to save time.
- For a spicier version, add chopped jalapeños to the pico or salsa.
- Olive oil can be lightly sprayed or brushed on the tacos before baking to achieve crispiness without excess grease.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 65mg
Keywords: baked chicken tacos, creamy salsa chicken, easy chicken tacos, baked tacos recipe, Mexican chicken tacos
