Baked tacos are great for dinner or a hearty snack, and they make excellent party food, too. You can use just one type of meat each time you make these or make some of both for variety.
Rolled tacos are easily dipped in your favorite guacamole, table sauce, or salsa, so make sure that you have plenty available—ideally of two or more kinds.
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The Spruce / Diana Chistruga
Ingredients
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2 large chicken breasts
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1 tablespoon vegetable oil
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1/2 medium onion, diced
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1/2 cup water
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1/2 teaspoon ground cumin
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2 tablespoons chile powder
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3 cloves garlic, minced, or 1 teaspoon garlic powder
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2 cups prepared chile sauce
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2 cups shredded queso fresco, or mozzarella
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16 corn tortillas
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2/3 cup vegetable oil
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Fresh salsa, sour cream, guacamole, or hot sauce, for serving
Steps to Make It
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Gather the ingredients.
The Spruce / Diana Chistruga -
Start by preparing the filling. If using chicken, put the chicken breasts in a medium saucepan and cover with water. Boil the chicken, covered, for 15 to 20 minutes until it is cooked through.
The Spruce / Diana Chistruga -
Drain the liquid and use 2 forks to shred the chicken and add to a large bowl.
The Spruce / Diana Chistruga -
In a sauté pan, add 1 tablespoon of olive oil and the chopped onions. Cook until the onions are slightly translucent.
The Spruce / Diana Chistruga -
Add 1/2 cup water, cumin, chile powder, and garlic to the chicken. Turn heat to low and simmer until all liquid is absorbed. Let mixture cool for 15 minutes.
The Spruce / Diana Chistruga -
Place mixture into a bowl and add the chile sauce and shredded cheese. Toss mixture in a bowl until all ingredients are thoroughly incorporated.
The Spruce / Diana Chistruga -
Preheat oven to 450 F.
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To roll the tacos, first brush each tortilla with a light coat of oil and warm it on a hot comal or griddle until the tortilla is quite pliable but not too hot to handle.
The Spruce / Diana Chistruga -
Place 3 to 4 tablespoons of filling lengthwise in the tortilla.
The Spruce / Diana Chistruga -
Roll the tortilla around it.
The Spruce / Diana Chistruga -
Place seam-side down in a baking dish.
The Spruce / Diana Chistruga -
When all the tortillas have been rolled and placed in a single layer in the dish, put them in the oven and let them bake until they are crispy approximately 15 minutes.
The Spruce / Diana Chistruga -
Use tongs to place hot baked tacos briefly on paper towels to drain a little, if necessary.
The Spruce / Diana Chistruga -
Serve 4 per person for a main dish, or 2 each for an appetizer. Serve with fresh salsa, sour cream, guacamole, and/or your favorite Mexican table sauce or other condiments.
The Spruce / Diana Chistruga
Tip
- Red chile sauce is recommended for beef, while green chile sauce is recommended for chicken.
Recipe Variation
- If using beef, brown 1 pound of ground beef in a medium-sized pan over medium-high heat. Add the chopped onions when the meat is about half cooked; continue to cook until beef is no longer pink. Drain off any grease. Then continue with the instructions starting with adding water, cumin, chile powder, and garlic.
Nutrition Facts (per serving) | |
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358 | Calories |
14g | Fat |
40g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings: 4 to 8 | |
Amount per serving | |
Calories | 358 |
% Daily Value* | |
Total Fat 14g | 18% |
Saturated Fat 5g | 24% |
Cholesterol 47mg | 16% |
Sodium 1475mg | 64% |
Total Carbohydrate 40g | 15% |
Dietary Fiber 6g | 22% |
Total Sugars 12g | |
Protein 20g | |
Vitamin C 12mg | 61% |
Calcium 251mg | 19% |
Iron 2mg | 12% |
Potassium 603mg | 13% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
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