Crispy Baked Chicken Tacos

 

• 2 ½ tablespoons canola oil, divided
• 1 pound ground chicken
• ½ medium sweet onion, diced
• 3 cloves garlic, minced
• 1 (4.5-ounce) can chopped green chilies
• 1 ½ teaspoons chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ cup chopped fresh cilantro leaves
• 1 tablespoon freshly squeezed lime juice
• Kosher salt and freshly ground black pepper, to taste
• 1 ½ cups shredded Mexican cheese blend, divided
• 8 flour or corn tortillas, warmed

• Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
• Heat 1 tablespoon canola oil in a large cast iron skillet over medium high heat. Add ground chicken, onion and garlic, and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
• Stir in green chilies, chili powder, paprika, oregano and cumin until fragrant, about 1-2 minutes.
• Remove from heat. Stir in cilantro and lime juice; season with salt and pepper, to taste. Stir in 1 cup cheese until well combined.
• Working one at a time, spread chicken mixture on half of the tortilla; top with 1 tablespoon cheese, folding over to seal. Repeat with remaining tortillas to make 8 tacos.
• Place tacos in a single layer onto the prepared baking sheet. Brush tops with remaining 1 1/2 tablespoons canola oil.
• Place into oven and bake until toasted and crispy, about 12-15 minutes.
• Serve immediately with desired toppings.

(Source: https://damndelicious.net/2023/04/28/crispy-baked-chicken-tacos/)