These chipotle chicken tacos are perfect for just any occasion. And they can be made in a snap if you buy shredded chicken or have your own prepared ahead of time.
Hosting a get-together at home? Bringing them to work for a potluck? Movie night with the family? Taco Tuesday? Or simply put: hassle-free dinner? Whichever the occasion, these tacos are sure to please the crowd!
To make these tacos, all you need are three simple steps. First, we start by making the filling for the tacos on the stovetop. I am using shredded chicken that I prepped the day before, but if you are in a time crunch you can also buy pre-shredded chicken or rotisserie chicken. Second, we are warming up the tortillas slightly on a skillet and assembling the tacos over a baking pan. And lastly, we are baking these tacos in the oven for about 15-20 minutes so they get slightly crispy. That’s it! The last thing before enjoying crispy tacos is to top them with your favorite ingredients on hand. I suggest fresh lime juice, chopped lettuce, and avocado slices, but the possibilities are endless. You can also use crema (or sour cream), pico de gallo, or whatever your heart desires.
Tips and Substitutions to these No-Fuss Tacos
- Heat the tortillas before assembling tacos. Do not skip this step! (I tried to, but it was not worth it). This step helps so when we fold the tortillas, they do not break apart. Just make sure that you heat them enough so they are soft and easy to fold.
- Using the oven is optional. If you don’t want the tacos to be slightly crispy, you can also skip this step. Heat the tortillas until they soften up, and enjoy them as regular soft tacos.
- Customize your toppings! I always encourage people to use what they have on hand and have fun. Squeeze fresh limes or lemons, chop cilantro, onion, bell peppers, lettuce, or use fresh avocados or homemade guacamole. Sour cream (or Mexican crema) makes a great addition too.
This recipe makes approximately 20-24 taquitos.
- 1 pack (12.6 oz) of small “street taco” corn tortillas (about 24 tortillas)
- 2 – 6-8 oz chicken breasts, shredded
- 1/2 cup of chopped white onion
- 1 can (220g or 7.76 oz) chipotle sauce
- 2 tablespoons of olive oil, plus extra for brushing over tacos
- Seasoned salt (I used Lawry’s Seasoned Salt)
- 1 teaspoon of dried oregano
- Shredded cheddar cheese
- Chopped lettuce
- Chopped cilantro
- Crema (or sour cream)
- Avocado or guacamole
- Baked beans
Preheat the oven to 375°F. Meanwhile, heat a medium to a large pan on the stovetop and bring to medium heat. Check if the pan is warm by pouring a few drops of water in, if you hear a sizzle then the pan is ready. Bring the heat between low-medium and add your olive oil or cooking spray. Add the chopped onion and cook in the oil until the onion becomes almost translucid. Then, toss the shredded chicken in the pan and add the canned chipotle sauce. Mix until the chicken is entirely covered by the sauce. Add seasoned salt to taste and the dried oregano. Mix well, then bring the heat up to medium. Cook for another 5 minutes, uncovered, then remove from the heat.
Bring a skillet or griddle between low-medium heat. After about a minute, add a single layer of tortillas and flip them after 30 seconds. Allow tortillas to cook on the other side just enough to get soft and get easier to fold without the tortilla breaking apart.
Transfer the tortillas to a baking sheet that has been coated with cooking spray or with a silicone mat.
Fill the tortillas with the chicken mix and about an ounce of shredded cheese. Gently fold the tortillas. Then, brush the top with a little bit of olive oil or use cooking spray. Cook in the oven for about 15 minutes for a slight crisp.
After removing them from the oven, enjoy right away with your favorite toppings. You may store the leftover tacos in an air-tight container for up to 3 days and reheat them in the microwave for 30-60 seconds.