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–+ servings

Crispy Baked Chicken Chile Tacos with Creamy Dipping Sauce

These oven-baked chicken tacos are crunchy, cheesy, and packed with smoky chile flavor for a healthy twist on taco night.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 1
Course: Chicken, Dinner, Main Course, Tacos
Cuisine: Mexican, Tex-Mex
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 tablespoons California avocado oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 pound ground chicken
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chipotle chile powder or more to taste
  • 1/2 cup mild red enchilada sauce
For the Tacos
  • 12 thin corn tortillas (about 6-inch)
  • 1 1/2 cups shredded Mexican-blend cheese such as Monterey Jack, cheddar, and queso quesadilla

Method
 

Prepare the Filling
  1. Preheat your oven to 400°F.
  2. In a large skillet, heat the avocado oil over medium heat.
  3. Add the diced onion and minced garlic; sauté for 3-4 minutes until softened and fragrant.
  4. Add the ground chicken, breaking it into small pieces with a spoon, and cook until nearly done.
  5. Stir in the smoked paprika, cumin, sea salt, black pepper, and chipotle powder. Continue cooking until the chicken is fully cooked through.
  6. Pour in the enchilada sauce and stir to coat everything evenly. Remove the skillet from the heat and set aside.
Assemble and Bake the Tacos
  1. Wrap the corn tortillas in a damp paper towel and microwave for 30 seconds, or until pliable.
  2. Lay a tortilla flat and sprinkle a little cheese on one half. Spoon about 2 tablespoons of the chicken mixture over the cheese, then top with more cheese.
  3. Gently fold the tortilla over the filling to close, pressing lightly. Repeat with the remaining tortillas.
  4. Arrange the filled tacos seam-side down on a parchment-lined baking sheet, placing them close together.
  5. Place a second baking sheet on top of the tacos to weigh them down, then bake for 15 minutes.
  6. Remove the top baking sheet, turn on the broiler, and broil for 2-3 minutes until the tops are crispy and golden. Watch carefully to prevent burning.
  7. Let the tacos cool slightly before serving. Store leftovers in the refrigerator for up to 5 days; reheat in the oven or an air fryer.

Nutrition

Calories: 210kcalCarbohydrates: 18gProtein: 14gFat: 10gSaturated Fat: 4gCholesterol: 45mgSodium: 420mgFiber: 3gSugar: 2g

Notes

For a spicier filling, add an extra 1/4 teaspoon of chipotle powder or a minced jalapeño with the onion.
Swap the enchilada sauce for salsa verde if you prefer a tangier flavor.
To make ahead, prepare the filling up to 2 days in advance and refrigerate; assemble and bake just before serving.
These tacos are fantastic with a side of guacamole, sour cream, or a simple green salad.
If you don't have a second baking sheet, press the tacos gently with a spatula before baking to keep them closed.
For a dairy-free version, use a plant-based shredded cheese or omit the cheese entirely.
Reheat leftovers in a 350°F oven for 5-7 minutes to restore crispiness.

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