Cheesy Shredded Chicken Baked Tacos If you haven’t tried baking your tacos yet, what are you waiting for?!? They are a game changer. You can stuff them after with your desired toppings or go ahead and pile your guac and sour cream right on top
These slow cooked shredded chicken tacos stayed juicy on the inside, flanked by cheesy goodness all baked into a crispy envelope. Because the chicken has less natural oils than the ground beef version, make sure to brush your shells with enough olive oil to allow them to crisp up to your liking.
– 2 large chicken breasts
– 1 jar your favorite salsa
– homemade taco seasoning: chili powder, cayenne, paprika, cumin, garlic powder, salt and pepper
– flour taco shells
– cheese (cheddar and pepper jack of whatever combo you love!)
Place chicken, salsa and spices in crock pot and cook on high for 3.5 hours all together. Remove and shred chicken. Take one large spoonful of the salsa mix and mix in with the chicken. Set aside.
Line a baking sheet with parchment paper. Take your flour taco shells and brush one side with olive oil. Place that side down onto the sheet.
Shred a mix of your favorite cheeses. We went with a mix of cheddar and pepper jack. Layer cheese, shredded chicken, and cheese. Fold the tacos over and press down so that they stay closed.
Cook on 425 for 8 minutes, flip and cook for another five. The remaining salsa can be used to dip your tacos into, just put them in little ramekins!