Ingredients
Equipment
Method
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the chicken breasts to the skillet and cook until browned on both sides.
- Sprinkle the taco seasoning over the chicken, then pour in the chicken broth and salsa. Bring to a simmer.
- Cover the skillet and reduce heat to low. Cook for 20-25 minutes, or until the chicken is cooked through and easily shreds with a fork.
- Remove the chicken from the skillet and shred it with two forks. Return the shredded chicken to the skillet and stir to coat with the sauce. If using, stir in the chopped cilantro and diced green chilies.
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking sheet.
- Warm the tortillas slightly to make them more pliable. You can do this by wrapping them in a damp paper towel and microwaving them for 20-30 seconds.
- Spoon a small amount of the chicken mixture into the center of each tortilla.
- Sprinkle a generous amount of shredded cheese over the chicken.
- Fold the tortilla in half to form a taco. Place the taco seam-side down on the prepared baking sheet.
- Bake for 12-15 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- Remove the tacos from the oven and let them cool slightly before serving.
- Serve with your favorite toppings, such as sour cream, guacamole, pico de gallo, and hot sauce.
Notes
Don't overfill the tacos. Warm the tortillas before folding to prevent cracking. Use a good quality cheese for the best flavor. For extra crispy tacos, bake them on a wire rack placed on top of the baking sheet. They can be made vegetarian by substituting the chicken with black beans or seasoned lentils. The chicken filling can be prepared up to 2 days in advance and stored in the refrigerator. Assembled tacos can be stored in the refrigerator for up to 24 hours before baking.