Baked Crunchy Chicken Tacos Recipe (Flavorful!)

Ingredients

• 2 tbsp garlic (minced)
• 2 tsp chipotle chili powder
• 2 tsp cumin
• 2 tsp smoked paprika
• 2 tsp kosher salt
• 1 tsp black pepper
• 1 tsp Mexican oregano
• 1 tsp garlic powder
• 1 tsp onion powder
• 3 (about 2 lbs) chicken breasts (cut in half horizontally)
• 1 tbsp olive oil (plus more for brushing)
• 2 poblano peppers (seeded and diced )
• 1 white onion (diced)
• 1 large jalapeno (diced)
• 20 corn tortillas
• 1 lb (about 4 cups) pepper jack cheese (shredded)
• Optional: Avocado Jalapeno Salsa (or your favorite salsa)
• Optional: cilantro, lime wedges, sour cream, avocado

Instructions

1. 1

   Preheat the oven to 450°F. Line two baking sheets with foil.

2. 2

   Combine the seasonings in a small bowl.

3. 3

   Put the chicken breasts, oil, and half of the seasoning mix into a medium bowl. Mix well until the chicken is evenly coated in seasonings. Then place on the prepared baking sheets, dividing it evenly between the two pans.

4. 4

   Put the veggies and remaining seasonings in the bowl that the chicken was in. Mix well to evenly coat the veggies. Then sprinkle them evenly on the two sheet pans around the chicken. Bake for 15-20 minutes, or until the chicken has reached 165°F and will shred when pulled apart.

5. 5

   Place the chicken on a cutting board and scoop the veggies into a bowl. Using two forks, pull the chicken apart into small pieces. Add the shredded chicken to the veggies and mix well.

6. 6

   --- Assembly ---

7. 7

   Remove the foil from the cookie sheets and line with parchment paper.

8. 8

   Warm the tortillas slightly in the microwave, until they are pliable. Lay out 10 tortillas on each cookie sheet (they can fall over the edge of the pan because they will be folded in half). Moving quickly, layer half of each tortilla with chicken mixture, then cheese. You should divide all of the chicken and cheese evenly on the 20 tortillas.

9. 9

   Fold the other side of the tortilla over the top of the filling and press down gently. Use a silicone brush to coat the top of each tortilla with oil. Then bake for 15-20 minutes, or until golden and crispy.

10. 10

    Remove from the oven and gently pull apart any tacos that are stuck to each other. Allow to cool on the pan for about 5 minutes to maximize crispiness. Enjoy!