Last time around, we were talking about summer being about having lots of delicious, quick meal ideas at the ready so you can make sure nutritious meals find you and yours without having you tied up in the kitchen (or even at the grill) for hours instead of making the most of the lovely weather around you. We're still on that train this time around and that means super quick oven tacos. This recipe is not only quick to make, it's also quick to eat since all of your tacos are baked together and come to the table fully assembled. Just grab one or three and you're good to go!
The fillings listed below are meant to give you a perfect blend of flavor and just enough moisture to make pressing the tortillas together work. Too dry and your tortillas will open up during baking and you don't have tacos. Too wet and you just have a mess that requires you to grab a fork (or even a spoon!). This set of ingredients will give you that just right filling you need. Leftover chicken - especially rotisserie chicken - is perfect in this recipe. If you don't have pickled onions, you can use fresh … but you will not have the same zing with each bite. If your thawed corn seems a bit soggy, press it between two paper towels before adding it to the mix.
I like to serve these tacos with chips, salsa, and guacamole because they are also quick and easy. No point in grabbing a 20 minute main course and pairing it with sides that take hours to make. Keep this one simple and quick. If you want to spend a little extra time, blend a fruity margarita to go with it all and then bask outside in the beautiful summer weather!
Oven Baked Chicken Tacos
- 12 oz. chicken breast, cooked & shredded
- 1 ¾ c. black beans, rinsed
- 1 c. frozen corn, thawed
- 2 T. fire roasted green chilis
- ½ c. pickled red onions
- 1 tsp. ancho chili powder
- 1 tsp. smoked paprika
- ¾ tsp. Mexican oregano
- ¾ tsp. ground cumin
- ½ tsp. garlic powder
- ¼ tsp. cayenne (optional)
- 2 T. lime juice
- 2 c. shredded cheese
- 18 small flour tortillas
Preheat the oven to 450°F. Place a silicone baking mat on a sheet pan and set aside.
In a large bowl, combine the chicken with the black beans, corn, chilis, onions, spices, and lime juice; mix well.
Portion half of the cheese into the tortillas and top with the chicken and beans mixture. Fold over half of the tortilla, pressing down firmly to close them up and place them on the prepared sheet pan. Sprinkle the tops of the tortillas with the remaining cheese, pressing it into place as needed.
Transfer the baking sheet to the oven and bake for six to seven minutes until the tacos are crispy on the bottom side. Flip them over and bake for six to seven minutes longer until browned and crispy on both sides.
Serve hot. Enjoy!
- Yields: 6-8 servings
- Preparation Time: 20 minutes