Cheesy Baked Chicken Tacos

Baked Chicken Tacos in tray with juicy filling

Author: Nicole

Servings:

Calories: 928kcal

These Cheesy Baked Chicken Tacos are an easy chicken dinner made with juicy seasoned chicken, sweet corn and melted cheese, all baked inside soft tortillas until the tops are golden and crispy. This family-friendly taco recipe is easy to customise with your favourite toppings, making these baked chicken tacos perfect for busy weeknights, feeding a crowd or a fun Mexican-inspired dinner.

Prep Time20

Cook Time30

Total Time50

Ingredients

Chicken

2 tbsp olive oil
1 small red onion, finely diced
1 tsp freshly minced garlic
500 g boneless, skinless chicken thighs, cut into 1–2 cm (½–¾ inch) pieces (see note 1 for chicken breast)
1 red capsicum (bell pepper), finely diced
150 g corn kernels (fresh, frozen or tinned)
2 tsp sweet paprika
1 tsp ground cumin
1 tsp dried oregano
1 tsp onion powder
1 tsp sea salt flakes
¼ tsp freshly cracked black pepper
2 tbsp tomato paste
60 ml water
3 tbsp cream cheese, softened (optional, see note 2)

Avocado Cream

1 avocado
1 tbsp fresh lime juice
125 g Greek yoghurt
½ garlic clove, minced
¼ bunch coriander (cilantro)
1 jalapeño, halved and seeds removed (optional)
¼ tsp sea salt flakes
2 tbsp water

To Serve

Olive oil spray
10 mini flour street tacos (about 11.5 cm/4½ inches)
250 g grated Mexican cheese
2 tbsp finely chopped coriander (cilantro)
Lime wedges (optional)

Instructions

Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
Cook the onion and garlic – Heat the olive oil in a large heavy-based frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 2–3 minutes until softened. Add the garlic and cook, stirring, for 30 seconds until fragrant.
Cook the chicken – Add the chicken and cook, stirring frequently, for 3–4 minutes until it has changed from pink to white.
Add the vegetables – Stir through the capsicum and corn and cook for 3–4 minutes until the capsicum has softened slightly.
Season the filling – Add the paprika, cumin, oregano, onion powder, salt and pepper. Cook, stirring, for 30 seconds until fragrant.
Finish the filling – Stir through the tomato paste and cook for 30 seconds. Add the water and simmer for 2–3 minutes until the sauce has thickened and most of the liquid has evaporated. The filling should be moist but not watery. Remove from the heat and stir through the cream cheese (if using), until smooth and completely incorporated. Set aside to cool slightly.
Make the avocado cream – Add all of the ingredients, except the water, to a food processor. Blend until smooth, then gradually add the water until the sauce reaches your desired consistency.
Assemble the tacos – Generously spray a large baking tray with olive oil spray. Working with one tortilla at a time, lightly spray one side of each tortilla with oil. Place about ¼ cup of the chicken mixture onto the oiled side, fold the tortilla over, then arrange on the tray. Use a small dish to help keep the tacos closed while assembling (see video). Repeat with the remaining tortillas. Sprinkle the grated cheese evenly over the tacos.
Bake – Bake for 10–15 minutes, or until the tortillas are golden and crisp and the cheese has melted.
Serve – Sprinkle with the coriander, then serve immediately with the avocado cream and lime wedges, if desired.

Notes

Note 1 – Chicken breast Can be used. Add it after adding the corn and capsicum (step 4) to stop it drying out. Cook it for 2–3 minutes before immediately adding the spices and tomato paste as per the recipe.

Note 2 – Cream cheese The cream cheese is optional but highly recommended. It adds a creamy texture and helps bring the filling together without making it taste overly rich. Use regular cream cheese (not light and not spreadable) to ensure it blends into the sauce seamlessly.

Note 3 – Tortillas Mini flour tortillas work best as they're flexible and crisp beautifully in the oven. Before you start filling them, make sure they fit in your baking dish! You can trim them using kitchen scissors, if needed.

Make Ahead

Chicken filling – Can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Avocado cream – Can be prepared up to 24 hours ahead. Store it in an airtight container with plastic wrap pressed directly onto the surface to minimise browning.
For the crispiest tacos, assemble and bake them just before serving.

Leftovers

Store leftover baked tacos in an airtight container in the refrigerator for up to 3 days. Store any leftover avocado cream separately (see Make Shead instructions above).
To reheat, bake the tacos at 200°C (400°F) (180°/350°F fan-forced) for 8–10 minutes, or air fry at 180°C (350°F) for 4–5 minutes, until hot and crisp again. Microwave reheating works if you're short on time, but the tortillas will soften.

Make It Lighter!

To reduce the calories and saturated fat in this recipe, you can omit the cream cheese, use just 125 g (½ cup) of reduced-fat shredded cheese and use low-fat Greek yoghurt. The calories will be reduced to 730 and the saturated fat will be reduced to 13 g.

Recipe source

Inspired by Iram Mansoor’s Baked Taco recipe, which you can view here.

Nutrition Facts

Cheesy Baked Chicken Tacos

Serving Size

513 g

Amount per Serving

Calories

928

% Daily Value*

Fat

Saturated Fat

156

Trans Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

187

Sodium

1663

Potassium

1205

Carbohydrates

Fiber

Sugar

Protein

102

Calcium

659

Iron

* Percent Daily Values are based on a 2000 calorie diet.

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