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–+ servings
Crispy Chicken Tacos on a baking sheet with guacamole.
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4.95 from 40 votes

Crispy Chicken Tacos

The best salsa verde Crispy Chicken Tacos. These tacos are fully loaded with flavor and a crispy texture. You will love these!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free
Servings: 4
Author: Bailey

Equipment

  • baking sheet
  • skillet

Ingredients

  • 3½ cups shredded chicken *rotisserie or homemade
  • 1 tbsp olive oil
  • 1 small white onion, diced
  • 3 garlic cloves, minced
  • 1 cup corn kernals
  • 1 15 oz canned black beans, drained
  • ¼ tsp salt
  • ¼ tsp cracked pepper
  • ½ tsp cumin
  • ½ tsp paprika
  • ¼ tsp cayenne pepper
  • 1¼ cup salsa verde use more as needed
  • ⅓ cup cream cheese
  • ¾ cup shredded cheese
  • 8-16 fresh corn tortillas flour will also work
  • 3 tbsp cilantro, chopped for garnish

Instructions

  • Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn, black beans and chicken. Sauté for another 4 minutes and then add in the salsa verde. 
  • Bring the chicken mixture to temperature on a low simmer. Add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat. 
  • Wrap the corn tortillas (6-8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place 3-4 tbsp of the chicken mixture on one side of the tortilla. Add a pinch or to of cheese to the top of the mixture. Fold the tortilla in half and gently press it down. Place the tacos into the oven for about 10-15 minutes or until the exterior of the tortillas are lightly browned and crispy with cheeses melted. 
  • Use a spatula to lift tacos to a plate, add garnish and toppings of choice and enjoy immediately or place in the microwave on a plate to keep warm if you have to make a second batch. Enjoy! 

Notes

  • Always use fresh corn tortillas. Make sure they aren't stale other wise they will crack easily. 
  • It’s ok if some of the cheese oozes out and gets crispy. This is a must. The crispy cheese is good!
  • Storing Leftovers: Let the tacos cool completely. Place in an airtight container and store in the refrigerator for up to 4 days.
  • Got leftover shredded chicken? Make my Mexican Chicken Soup with it! 

Nutrition

Serving: 2tacos | Calories: 494kcal | Carbohydrates: 37g | Protein: 43g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 107mg | Sodium: 1150mg | Potassium: 665mg | Fiber: 4g | Sugar: 8g | Vitamin A: 719IU | Vitamin C: 5mg | Calcium: 372mg | Iron: 3mg