Baked Chicken Tacos

Updated: Jun 6

These crispy chicken tacos make a great summertime family supper. Not only do they taste great, but the preparation is simple, the clean up is easy, and there will be plenty to go around.

Recipe and photograph by Sarah McCullen 3 chicken breasts 1 can Rotel 1 tablespoon granulated garlic 1 tablespoon onion powder 1 tablespoon chili powder 1 tablespoon cumin 1 tablespoon salt 1 teaspoon black pepper 12-15 corn tortillas 2 cups shredded cheddar cheese In a slow cooker, empty Rotel and top with chicken breasts, then spices. Cook for 6-8 hours, then shred. Preheat oven to 400°F. Fill corn tortillas with chicken and sprinkle with cheese. Fold in half and place on a cookie sheet. Top with another cookie sheet or wire rack to keep the tacos closed. Bake for 10 minutes, then remove top sheet and flip the tacos. Bake for another 10-15 minutes, until crispy. Serve with guacamole, salsa and sour cream.

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