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Baked Cilantro Chicken Tacos
with Corn, Tomatoes & Sour Cream
with Cooked Pulled Chicken
Active:
10m
Total:
20m
Tender pulled chicken, fire roasted corn, juicy tomatoes, and herbaceous cilantro sauce bake in the oven for a delectable taco filling to pile into soft flour tortillas.
Details
Tender pulled chicken, fire roasted corn, juicy tomatoes, and herbaceous cilantro sauce bake in the oven for a delectable taco filling to pile into soft flour tortillas.
Nutrition per serving
36g Protein / 5g Fiber / 770 Calories
30g Of Protein
Ingredients
10 oz
Cooked Pulled Chicken
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
3 oz
Fire Grilled Corn
4 each
Flour Tortillas
¼ cup
Cilantro Sauce
¼ cup
Cream
4 oz
Grape Tomatoes
¼ cup
Sour Cream
⅓ cup
Crispy Onions
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Assemble & bake the dish
Preheat the oven to 450°F. Wash and dry the fresh produce. In a small baking dish (or large for 4 servings), combine the pulled chicken (tearing the pieces apart before adding), corn, tomatoes, cilantro sauce, and cream (shaking the packet before opening); season with salt and pepper and stir to combine. Evenly top with the cheddar and monterey jack. Tightly cover the dish with foil and bake 15 to 20 minutes, or until the cheese is melted and the chicken is heated through. Remove from the oven. Carefully press down on the tomatoes with the back of a spoon to burst; stir to combine.
step 2
Warm the tortillas & serve your dish
Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, baked chicken and vegetables, sour cream, and crispy onions. Enjoy!
Instructions
step 1
Assemble & bake the dish
Preheat the oven to 450°F. Wash and dry the fresh produce. In a small baking dish (or large for 4 servings), combine the pulled chicken (tearing the pieces apart before adding), corn, tomatoes, cilantro sauce, and cream (shaking the packet before opening); season with salt and pepper and stir to combine. Evenly top with the cheddar and monterey jack. Tightly cover the dish with foil and bake 15 to 20 minutes, or until the cheese is melted and the chicken is heated through. Remove from the oven. Carefully press down on the tomatoes with the back of a spoon to burst; stir to combine.
step 2
Warm the tortillas & serve your dish
Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, baked chicken and vegetables, sour cream, and crispy onions. Enjoy!
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