Baked Chicken Tacos
Ingredients:
2 Tbsp canola oil
1 rotisserie chicken, cut into bite sized pieces
1 medium sweet onion, sliced thinly and chopped into bit sized pieces
1 red bell pepper, sliced thinly and chopped into bit sized pieces
1 green bell pepper, sliced thinly and chopped into bit sized pieces
1/2 cup 505 green chiles, medium
1 1/2 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp oregano
1/2 tsp cumin
1/2 cup chopped cilantro
1 Tbsp fresh squeezed lime juice
2 cups shredded Mexican cheese
flour and corn tortillas
For Serving:
sour cream
guacamole
pico de gallo
shredded lettuce
lime wedges
hot sauce
salsa
Instructions:
1. Preheat oven to 425°F. Spray a baking sheet with nonstick spray.
2. Heat 1 Tbsp oil in large skillet over medium high heat. Add onions and saute until slightly soft. Add bell peppers and continue to cook for a few minutes longer until tender and starting to brown.
3. Add chicken to onions and peppers and toss to combine. Add green chilies, chili powder, paprika, oregano, and cumin and cook until fragrant, about 1-2 minutes.
4. Remove from heat. Stir in cilantro and lime juice. Stir in cheese until well combined.
5. Spread chicken mixture on half of the tortilla and fold in half. Repeat to make remaining tacos. You can heat the tortillas in the microwave for 30 seconds to make them easier to fold without breaking/cracking.
6. Place tacos in a single layer on the greased baking sheet. Brush tops with remaining 1 Tbsp oil.
7. Place in oven and bake until toasted and crispy, about 12-15 minutes.
8. Serve immediately.
