Baked Chicken Tacos
Nutrition Facts
5 servings Serving Per Container
Serving size 2 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
640 |
|
| % Daily Value* | ||
| Total Fat 21g | 27% | |
| Saturated Fat 10g | 51% | |
| Cholesterol 125mg | 42% | |
| Sodium 890mg | 39% | |
| Total Carbohydrate 67g | 24% | |
| Dietary Fiber 5g | 17% | |
| Sugars 8g | ||
| Includes Added Sugars 0g | 8% | |
| Protein 45g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 313mg | 25% | |
| Iron 3mg | 15% | |
| Potassium 780mg | 15% | |
Ingredients
- 1 tbsp Olive Oil
- 2 Chicken Breasts, , cubed
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1 tsp Smoked Paprika / Garlic & Onion Powder
- 2 Garlic Cloves, , minced
- 1 Red Bell Pepper, , diced
- 1 Small Red Onion, , diced
- 1 can (11oz) Corn, , drained & rinsed
- 1 Lime, , juiced
- 4 tbsp Sour Cream
- 1 cup Shredded Cheese
- 10 each Flour Tortillas (17.5oz package)
- Garnish: Pico de Gallo / Guacamole / Sour Cream / Cheese
Method of Preparation
Step 1
Preheat the oven to 400°F. Spray a casserole dish with pan spray.
Step 2
In a bowl toss the diced chicken with salt, pepper, smoked paprika, garlic and onion powder.
Step 3
Heat a pan over medium heat with olive oil.
Add the seasoned chicken and cook for 4-5 minutes.
Step 4
Add the garlic, peppers, onion, and corn. Cook for an additional 3-4 minutes.
Step 5
Add the sour cream and lime juice to form a creamy sauce, simmer for 2 minutes.
Set aside when done.
Step 6
Fold each tortilla in half and arrange upright in the casserole dish. Repeat with the remaining tortillas.
Step 7
Fill each tortilla with the chicken filling. Sprinkle the top with cheese.
Bake for 10-15 minutes, or until the tortillas are crispy and the cheese has melted. Serve with your favorite taco sides!
