Baked Chicken Tacos • Kroll's Korner

Name: Baked Chicken Tacos • Kroll's Korner
Total time: 30 min
Ingredients: oil (canola or vegetable); 1/2 small white onion, very small dice; 3 cloves garlic, minced; 4 cups shredded chicken (I use rotisserie); 2 Tbsp. taco seasoning (use the packet for convenience); 3/4 cup water; 1 lime, juiced; 1, 4 oz. can diced green chiles; 1/2 cup petite diced tomatoes, liquid drained; salt and pepper, to taste; 8 oz. colby jack cheese, shredded, divided (not bagged pre-shredded cheese); 14, (6-inch) yellow corn tortillas (I use the Mission ‘super soft’ tortillas; toppings: hot sauce, salsa, guacamole, shredded lettuce, limes, pico de gallo, etc.

krollskorner.com

Oven baked, cheesy, and packed with flavor—these 30-minute chicken tacos are made easy with rotisserie chicken and a zesty homemade filling.

View Original

Share this recipe:

Ingredients

oil (canola or vegetable)
1/2 small white onion, very small dice
3 cloves garlic, minced
4 cups shredded chicken (I use rotisserie)
2 Tbsp. taco seasoning (use the packet for convenience)
3/4 cup water
1 lime, juiced
1, 4 oz. can diced green chiles
1/2 cup petite diced tomatoes, liquid drained
salt and pepper, to taste
8 oz. colby jack cheese, shredded, divided (not bagged pre-shredded cheese)
14, (6-inch) yellow corn tortillas (I use the Mission ‘super soft’ tortillas
toppings: hot sauce, salsa, guacamole, shredded lettuce, limes, pico de gallo, etc.