Cooked chicken and other fillings stuffed inside corn tortillas and baked until crispy. Perfect for a quick meal or prepping in bulk. Dinner, Dinner Side Dish, Dinner Dessert, Dinner Recipes, Dinner Ideas, Dinner Appetizer
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 6 Extra Thin Corn Tortillas I used Mission 6 oz Cooked Chicken Breast chopped or shredded (or your choice of filling) 1/2 C (56g) Shredded Cheddar or your choice of cheese . . etc.
Step one. Preheat the oven to 400F.
Next, Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. (This will make the tortillas easier to fold.)
And then, Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you need to microwave the tortillas for another 15-30 seconds.)