Original video by @applesauceandadhd — all credit to the creator. Full write-up on their site ↗
Sheet Pan Chicken Tacos
Crispy, cheesy oven-baked tacos made with seasoned rotisserie chicken, all on one sheet pan. They reheat well, which makes them good for meal-prepped work lunches.
Ingredients
- 3 cupsshredded rotisserie chicken · cold from the fridge
- 2 tablespoonstaco seasoning
- 1lime
- 12corn tortillas
- 2 cupsshredded Mexican-blend cheese
- —cooking spray · avocado oil or vegetable oil
- —sour cream · for dipping
Steps
- 1
Preheat the oven to 425°F. Line a sheet pan with foil and spread the shredded chicken out on it.
- 2
Sprinkle the chicken with taco seasoning and squeeze the lime over the top. Toss with your hands until everything is coated, then spread it back out evenly. Wash your hands.
- 3
Bake for 10–12 minutes, until the chicken is hot and starting to crisp. Scoop the chicken off the pan and set it aside.
- 4
Spray the same sheet pan with cooking spray and lay out the corn tortillas. Pile chicken onto one half of each tortilla and top with cheese.
- 5
Bake for about 5 minutes, until the cheese starts to melt and the tortillas are warm. Carefully fold each tortilla in half; the melted cheese holds them shut.
- 6
Spray the tops with cooking spray, cover the pan with foil, and set a second sheet pan on top to weigh them down. Bake for another 10 minutes.
- 7
Remove the top pan and foil, then broil for about 1 minute until crispy. Let cool for a few minutes and serve with sour cream.
Creator's notes
They reheat very well, so they work for meal-prepped work lunches.
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