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Crispy Chicken Tacos on a baking sheet with guacamole.
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4.96 from 43 votes

Crispy Chicken Tacos

Crispy Chicken Tacos are filled with creamy salsa verde chicken, black beans, corn, and melty cheese, then baked until the corn tortillas are golden and crisp. No frying required!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Servings: 4
Author: Bailey Rhatigan

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 kernels
  • 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 two 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

  • Use fresh corn tortillas. Older tortillas crack more easily. Warm them until hot and pliable before filling.
  • Don't overfill. About 2–3 tablespoons of filling per taco makes them easier to fold and crisp.
  • Keep the filling thick. Let any excess liquid cook off before assembling to prevent soggy tacos.
  • Use a little oil. Lightly coating the tortillas helps them turn golden and crispy.
  • Let the cheese get crispy. If a little cheese oozes out while baking, even better!
  • Storage: Refrigerate leftovers for up to 3 days. Reheat in the oven or air fryer for the best texture.

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