Ingredients
Method
- Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish with cooking spray or oil and set aside.
- Combine shredded chicken, taco seasoning, salsa, and 3/4 cup of shredded cheese in a large mixing bowl. Stir until the filling is well combined and evenly coated.
- Warm corn tortillas until pliable by microwaving them in a damp paper towel for 30–45 seconds or heating them briefly over a gas flame using tongs.
- Spoon 2–3 tablespoons of filling onto one half of each warm tortilla. Fold the tortilla over the filling and place upright in the baking dish. Repeat with remaining tortillas, packing them tightly to maintain their shape.
- Brush or spray the outside of each taco shell with olive oil. Sprinkle the remaining 3/4 cup of shredded cheese evenly over the tacos.
- Bake for 15–20 minutes until the shells are golden and crispy and the cheese is melted and bubbly. Check at 15 minutes to prevent over-browning.
- Remove from the oven and top immediately with shredded lettuce, sour cream, pico de gallo, avocado, and fresh lime juice. Serve immediately while shells are crunchy.
Nutrition
Notes
Warm your tortillas before filling — this is non-negotiable for preventing cracks. Freshly shredded cheese melts far better than the pre-packaged variety. The chicken filling can be made up to 3 days ahead and stored in the fridge. Leftovers reheat best in a 375°F oven or air fryer (5–8 minutes) to restore crunch — avoid the microwave.