Ingredients
Method
- Preheat the oven to 425°F (220°C) and position the racks in the middle and upper third of the oven.
- Heat oil in a large skillet over medium heat until it shimmers.
- Place chicken in the skillet, sprinkle half of the taco seasoning over the top, and cook for 3-5 minutes until the first side turns golden.
- Flip the chicken, add remaining taco seasoning, salsa, and chicken broth, then cover with the lid. Cook until chicken is fully cooked and easy to shred, about 10-12 minutes.
- While chicken cooks, warm the tortillas one at a time in a small skillet over medium-high heat for about 10 seconds per side. Cover to keep warm.
- Once chicken is cooked, transfer to a plate. Pour the pan juices into a measuring cup, adding chicken broth if needed to total ½ cup (120 ml). Set aside.
- Shred the chicken with forks and prepare for assembly.
- Line two baking sheets with parchment paper. Arrange 6 tortillas on each sheet. Sprinkle 1 tablespoon (8 g) cheese on half of each tortilla, divide chicken evenly, then drizzle 2 teaspoons of the reserved sauce over each portion. Top with another tablespoon (8 g) of cheese and fold tortillas over. Lightly brush with oil.
- Bake tacos in the preheated oven for 20-25 minutes, rotating sheets and swapping racks halfway through. If tortillas open, gently press closed with a spatula. If baking one tray at a time, bake 15-20 minutes on the center rack.
- Serve warm with sides like guacamole, sour cream, or salsa.
Nutrition
Notes
Serve these tacos warm with your favorite sides like guacamole or salsa. They’re perfect for casual weeknight dinners or a fun family meal!