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–+ servings

Crispy Baked Chicken Chile Tacos with Creamy Dipping Sauce

These baked chicken chile tacos are crispy, cheesy, and packed with bold flavor, perfect for a healthy weeknight dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 1
Course: Baked, Chicken, Mexican, Tacos
Cuisine: Mexican
Calories: 185
Ingredients Method Nutrition Notes

Ingredients
  

For the Taco Filling
  • 2 tablespoons avocado oil or olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 pound ground chicken preferably lean
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon chipotle powder or to taste
  • 1/2 cup mild red enchilada sauce canned or homemade
For the Tacos
  • 12 thin corn tortillas white or yellow
  • 1 1/2 cups shredded Mexican blend cheese or cheddar/jack mix

Method
 

Prepare the Filling
  1. Preheat your oven to 400°F.
  2. Heat the avocado oil in a large skillet over medium heat. Add the diced onion and minced garlic, and cook for 3-4 minutes until softened.
  3. Add the ground chicken to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5-6 minutes.
  4. Stir in the smoked paprika, cumin, salt, pepper, and chipotle powder. Cook for 1 minute until fragrant.
  5. Pour in the enchilada sauce and mix well. Remove from heat and set aside.
Assemble and Bake the Tacos
  1. Wrap the tortillas in a damp paper towel and microwave for 30 seconds, or until pliable.
  2. Place a small handful of shredded cheese on one half of each tortilla. Add a heaping spoonful of the chicken mixture, then top with more cheese.
  3. Fold the tortilla over to enclose the filling, pressing gently to seal. Arrange the tacos seam-side down on a lined baking sheet.
  4. Place a second baking sheet on top of the tacos to weigh them down. Bake for 15 minutes.
  5. Remove the top baking sheet, turn on the broiler, and broil for 2-3 minutes until the tops are golden and crispy. Watch carefully to prevent burning.
  6. Serve immediately. Store leftovers in the fridge for up to 5 days; reheat in a skillet or oven.

Nutrition

Calories: 185kcalCarbohydrates: 16gProtein: 14gFat: 8gSaturated Fat: 3gCholesterol: 45mgSodium: 380mgFiber: 2gSugar: 2g

Notes

For a smoky kick, use chipotle in adobo sauce instead of powder (mince one pepper).
Substitute ground turkey or beef for the chicken if desired.
To make ahead, prepare the filling and refrigerate for up to 2 days; assemble and bake just before serving.
Avoid overfilling the tacos or they may burst during baking.
Serve with sour cream, salsa, or a simple avocado dipping sauce for extra flavor.

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