Ingredients
For the Tacos
- Avocado or olive oil, for greasing pan and brushing on tortillas
- 1 tablespoon olive oil for cooking the filling
- 1 small white onion, diced (about 1/2 cup)
- 3 garlic cloves, minced (about 3 teaspoons)
- 1 cup corn kernels, drained if using canned (southwest blend preferred)
- 1 (15 oz) can black beans, rinsed and drained
- 2 tablespoons taco seasoning
- 2 cups shredded rotisserie chicken or cooked chicken
- 1 cup mild enchilada sauce (Hatch brand red enchilada sauce recommended)
- 2 cups shredded cheddar cheese or Mexican cheese blend
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 425ºF. Generously grease a large metal baking sheet with avocado or olive oil using a pastry brush and set it aside to ensure the tacos don’t stick and crisp nicely.
- Cook the Filling: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add diced white onions and sauté for about 3 minutes until they begin to soften. Then add minced garlic, taco seasoning, corn kernels, rinsed black beans, shredded chicken, and enchilada sauce. Lower the heat and cook together for about 4 minutes to combine the flavors.
- Prepare Tortillas: If using corn tortillas, wrap them in a damp paper towel and microwave on high for about 45 seconds to make them pliable and easier to fold without cracking. Place tortillas in a single layer on the prepared baking sheet. You may need to do this in batches depending on the size of your pan.
- Assemble Tacos: Spoon a heaping 1/4 cup of the chicken filling onto half of each tortilla. Sprinkle 1-2 tablespoons of shredded cheese over the filling. Fold the tortilla over the filling and gently press to help them stick closed. It’s okay if some filling spills out slightly. Lightly brush the tops and sides with oil to promote browning and crisping.
- Bake Tacos – First Flip: Bake the tacos in the oven for 8 minutes. Then remove the baking sheet and gently use a spatula to push any leaked filling back inside. Flip each taco over, brush the tops lightly with oil again, and return them to the oven.
- Bake Tacos – Second Flip: Bake for an additional 5 minutes. After this time, flip the tacos one more time, brush with a little more oil if desired, and bake for a final 3 to 5 minutes. Bake until the tacos are golden brown and the tortillas are perfectly crispy.
- Serve: While the tacos finish baking, prepare guacamole or any other favorite sauces and toppings to serve. Once baked, serve the crispy chicken tacos immediately for best flavor and texture.
Notes
- Using a damp paper towel and microwaving tortillas makes them pliable and reduces the risk of cracking when folding.
- Feel free to substitute shredded rotisserie chicken with any leftover cooked chicken or use fresh chicken cooked and shredded.
- Adjust the amount of cheese according to your preference; Mexican cheese blend or cheddar both work well.
- The enchilada sauce adds moisture and flavor—choose mild or spicy according to your taste.
- If you don’t have a pastry brush, you can carefully drizzle oil and spread with a clean paper towel or your hands to grease the baking sheet and tortillas.
- Serve with fresh guacamole, sour cream, chopped cilantro, diced tomatoes, or any favorite taco toppings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
