Baked Chicken Tacos

5 from 1 vote

These crispy, oven baked chicken tacos will be a hit for taco night! Made with corn tortillas, a flavorful ground chicken taco filling, and cheese.

Prep Time15

Cook Time30

Course: Chicken + Poultry, Dinners, Tacos + Tostadas

Cuisine: Mexican, Southwest

Keyword: chicken tacos, tacos

Servings: servings

1 tablespoon avocado oil
1 pound ground chicken
1/2 cup diced yellow onion
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
3/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste, I used approximately 3/4 teaspoon fine kosher salt
2 tablespoon chopped cilantro
1/2 cup frozen corn
1/2 cup green enchilada sauce, or salsa verde

Preheat oven to 425° F. Coat a rimmed baking sheet with a tablespoon of avocado oil and set aside.
Add the avocado oil to a large skillet and heat it over medium-high heat. Add in the diced onion and ground chicken. Crumble the ground chicken then add in the dried spices, salt and pepper. Cook until the chicken is cooked through.
Pour in the enchilada sauce, corn, and cilantro. Stir everything together until combined then remove the skillet from the heat.
Wrap the corn tortillas in damp paper towels and heat them in the microwave for 30 seconds.
Place the tortillas on the oiled baking sheet. Add add some cheese to one half of the tortilla and top it with a small scoop of the taco meat (about 2 tablespoons). Top it with more cheese and then fold the tortilla in half and press to close. If the tortilla tears a bit, don't worry about it.
Brush the tops of the tortillas with the remaining tablespoon of oil. Place the baking sheet in the oven and bake the tacos for 18-20 minutes flipping them over halfway through the cooking time.
Remove the tacos from the oven and serve them with guacamole, salsa, sour cream or any of your favorite taco toppings and dipping sauces.