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Baked Chicken Tacos
Cheesy delicious baked chicken tacos topped with sour cream, jalapeno, cilantro and lettuce
Prep Time
20
minutes
mins
Cook Time
1
hour
hr
45
minutes
mins
Total Time
2
hours
hrs
5
minutes
mins
Course:
dinner
Cuisine:
american, mexican
Servings:
4
servings
Calories:
774
kcal
Author:
Krista Stechman
Equipment
1 10"x8" baking dish
glass or ceramic
1 medium mixing bowl
1 cutting board
1 sharp knife
Ingredients
Chicken
6
chicken thighs
boneless skinless
3
tablespoon
chicken taco seasoning
10
oz
salsa
I used Pace
½
cup
chicken stock
I love Knorr liquid concentrate
8
oz
pepper jack cheese
shredded
Chipotle Sour Cream
½
cup
sour cream
1
chipotle with a little sauce
finely chopped, from a can of chipotle in adobo sauce
1
teaspoon
lime juice
1
pinch
kosher salt
Shells + Toppings
8
hard shell tacos
1
cup
romaine
shredded
½
cup
cilantro
½
cup
jalapenos
pickled or fresh
½
cup
chipotle sour cream
Instructions
Making the Chicken
Preheat oven to 400°F
Drizzle a small amount of olive oil over chicken then season it in the baking dish
Add salsa and chicken stock
Wrap pan tightly in plastic wrap then with heavy duty aluminum foil and bake 60-75 minutes
Remove from oven, shred chicken, drain most of the juice then stir in pepper jack cheese
Making Chipotle Sour Cream
Finely dice a chipotle then mix with sour cream, lime juice and salt. Set aside until needed
Baking Tacos
Fill each shell with chicken/cheese mixture then arrange facing up in a baking dish. Bake 8 minutes
Remove from oven then top with chipotle sour cream, lettuce, cilantro and jalapenos
Nutrition
Calories:
774
kcal
|
Carbohydrates:
21
g
|
Protein:
45
g
|
Fat:
57
g
|
Saturated Fat:
23
g
|
Polyunsaturated Fat:
8
g
|
Monounsaturated Fat:
20
g
|
Trans Fat:
0.2
g
|
Cholesterol:
234
mg
|
Sodium:
763
mg
|
Potassium:
586
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
2209
IU
|
Vitamin C:
16
mg
|
Calcium:
497
mg
|
Iron:
2
mg