Crispy Chicken Tacos

These Crispy Chicken Tacos have crisp tortillas filled with cheesy chicken and are served with a spicy chipotle dipping sauce. You’ll want every night to be taco night after trying these!

Course Main Dish

Cuisine Mexican, Mexican/Tex-Mex

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 358kcal

Author Deborah Harroun

Ingredients

Sauce:

1/4 cup greek yogurt
1/4 cup sour cream
2 tablespoons mayonnaise
1 chipotle pepper in adobo sauce minced
1 tablespoon adobo sauce
1/2 tablespoon lime juice
Salt

Tacos:

2 tablespoons neutral oil* divided
1 pound ground chicken
1/2 cup enchilada sauce
1 tablespoon taco seasoning
12 corn tortillas
6 oz shredded cheese

Instructions

Prepare the sauce by whisking together the yogurt, sour cream, mayonnaise, chipotle pepper and sauce, and lime juice. Taste, and season with salt, if needed. Refrigerate until needed.
1/4 cup greek yogurt, 1/4 cup sour cream, 2 tablespoons mayonnaise, 1 chipotle pepper in adobo sauce, 1 tablespoon adobo sauce, 1/2 tablespoon lime juice, Salt
Preheat the oven to 425ºF. Brush 1 tablespoon of the oil over a large baking sheet.
1 tablespoons neutral oil
Heat a large skillet over medium-high heat. Once hot, add the ground chicken. Cook, breaking it up as it cooks, until browned and cooked through.
1 pound ground chicken
Add the enchilada sauce and taco seasoning and cook for another minute or two, until hot and bubbling.
1/2 cup enchilada sauce, 1 tablespoon taco seasoning
Heat some of the tortillas until hot.** Working with one tortilla at a time, add about 1 tablespoon of cheese, then top with some of the chicken mixture. Sprinkle another tablespoon of cheese over the chicken. Fold in half, then place on the baking sheet.
12 corn tortillas, 6 oz shredded cheese
Repeat with the remaining tortillas, cheese, and filling.
Brush the tops of the tacos with the remaining 1 tablespoon of oil.
1 tablespoons neutral oil
Bake in the preheated oven until the tortillas are crispy and the cheese is melted, about 20 minutes, flipping the tacos once halfway through the bake time.
Serve the tacos with the sauce for dipping.

Notes

*I like to use avocado oil, but you could also use vegetable oil or another neutral oil of your choice.

**I have found that the only way I can ensure that the tortillas don’t crack when I fold them over is to make sure they are very warm while you are folding them. I warm about 4 tortillas at a time in the microwave until they are very warm. Work quickly before they cool down.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition