Salsa Verde Baked Chicken Tacos
Crispy, cheesy baked chicken tacos made with salsa verde, green chiles, onion, cheese, and a few spices. A quick dinner the whole family will love. Great for game day and parties too!
Equipment
- sheet pan
Ingredients
- 1 lb. Ground chicken
- 1 Small onion, finely diced
- 4 oz. Can diced mild green chiles
- ¾ tsp Cumin (more or less to taste)
- ¾ tsp Chili powder (I like ancho, use more for extra heat)
- ½ tsp Garlic powder
- 1 tsp Kosher salt
- ¾ cup Salsa Verde (I prefer Cholula jar or Trader Joe's jar)
- 8 oz. Block of cheddar or Colby cheese, shredded (or your favorite cheese for tacos)
- Corn tortillas (Street size, or taco size)
- Avocado oil spray (or brush with oil)
Instructions
- Preheat the oven to 450℉ (232℃)
- In a skillet, sauté the diced onion until softened.
- Add ground chicken to skillet and cook through with the onions.
- Stir in cumin, chili powder, garlic powder, and salt.
- Mix in green chiles and salsa verde. Reduce heat and simmer on low while shredding the cheese (you could also used pre shredded cheese and skip the simmering step to save time).
- Warm the tortillas (microwave or lightly fry) until soft and pliable to prevent cracking.
- Spray the baking sheet with avocado oil.
- On one side of the tortilla, place a few tablespoons of the chicken mixture and sprinkle with cheese.
- Fold the tortillas into tacos, arrange on the sheet, and lightly spray the tops with oil.
- Bake for 8 minutes, flip tacos, then bake for another 6-8 minutes until crispy and golden.
- Serve hot with your favorite toppings (sour cream, guacamole, salsa, cilantro, lettuce).
Notes
- Warm tortillas first (microwave or lightly fry) so they don’t crack when folded.
- Swap ground chicken for ground turkey or shredded rotisserie chicken.
- For extra texture, mix in black beans or corn with the filling.
- Want more heat? Use hot green chiles or add diced jalapeño inside.
- Try flour tortillas if you prefer a softer shell.
- Add toppings like guacamole, sour cream, pico de gallo, or fresh cilantro after baking.
- Reheat leftovers in the oven at 375°F for 5–7 minutes to keep them crispy.
- Line the baking sheet with parchment for easier cleanup.
- Make the filling ahead. It keeps well in the refrigerator for 2-3 days.