Baked Chicken Tacos


Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: 40 minutes
Servings: 4 (double recipe?)
Category: Main Dish

Notes After Making


Ingredients

Chicken Filling

  • 1½ tablespoons olive oil
  • 1 pound boneless, skinless chicken breast, cut into ¾-inch pieces
  • ½ cup finely chopped onion
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¾ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ⅔ cup green enchilada sauce or tomatillo salsa
  • 1 (15-ounce) can pinto beans, drained

Tacos

  • 2 tablespoons butter, melted
  • 8 (6-inch) flour tortillas
  • 2½ cups shredded Monterey Jack cheese
  • ½ cup sour cream
  • Shredded lettuce, for topping
  • Additional desired taco toppings

Instructions

  1. Preheat the oven to 375°F.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken with garlic powder, salt, pepper, chili powder, and cumin.
  3. Add the chicken to the hot skillet and cook undisturbed until browned and easily released from the pan, about 3–4 minutes.
  4. Add the onion and cook, stirring occasionally, for about 3 minutes.
  5. Add ⅔ cup of the enchilada sauce or tomatillo salsa and the drained pinto beans. Bring to a simmer, reduce the heat slightly, and cook for about 5 minutes, stirring occasionally, until the mixture is slightly thickened and creamy.
  6. Brush the bottom and sides of an 11 × 7-inch baking dish with some of the melted butter.
  7. Working with one tortilla at a time, brush one side lightly with the remaining melted butter and place it in the baking dish, buttered side down.
  8. Place about 1 tablespoon of cheese in the bottom of the tortilla. Add about ⅓ cup of the chicken filling and top with another 2 tablespoons of cheese. Fold the tortilla up like a taco and position it against the edge of the baking dish.
  9. Continue with the remaining tortillas, placing them tightly side by side. Fill each with cheese and chicken mixture, then top with any remaining cheese.
  10. Bake for 20–25 minutes, or until the tortillas are golden brown and toasted and the cheese is melted and bubbly.
  11. Meanwhile, stir the remaining ⅓ cup enchilada sauce or tomatillo salsa together with the sour cream until smooth and well combined.
  12. Top the baked tacos with shredded lettuce and serve with the sour cream sauce and any additional desired toppings.

Jessica’s Notes

Best Served With

  • Shredded lettuce
  • Sour cream
  • Extra green enchilada sauce or tomatillo salsa
  • Diced tomatoes
  • Avocado or guacamole
  • Mexican rice or cilantro-lime rice

Wine Pairing

  • Sauvignon Blanc
  • Albariño
  • Dry Riesling
  • Unoaked Chardonnay
  • Light, fruity rosé

Prep Ahead

  • Prepare the chicken and bean filling up to 2 days ahead and refrigerate.
  • Assemble the tacos just before baking for the crispiest tortillas.
  • The sour cream sauce can be prepared ahead and refrigerated.

Storage

  • Refrigerate leftover tacos in an airtight container for up to 3 days.
  • Store the sour cream sauce and fresh toppings separately.

Freezer-Friendly

  • The chicken filling can be frozen for up to 3 months.
  • For best texture, assemble and bake the tacos fresh rather than freezing the fully assembled tacos.

Reheating

  • Reheat tacos in a 350°F oven or air fryer until hot and crisp.
  • Avoid microwaving if possible, as the tortillas will become soft.

Variations

  • Substitute cooked shredded rotisserie chicken for the chicken breast.
  • Use black beans instead of pinto beans.
  • Substitute cheddar, pepper Jack, or Mexican-blend cheese for Monterey Jack.
  • Add diced green chiles or jalapeños to the filling for extra heat.
  • Substitute red enchilada sauce for the green enchilada sauce for a different flavor.

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