Baked Chicken Tacos with Avocado Lime Crema

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Baked Chicken Tacos with Avocado Lime Crema

Servings: 12


These Easy Oven Baked Chicken Tacos are a game-changer for busy weeknight dinners or casual gatherings with friends and family.  The tortillas crisp up in the oven thanks to avocado spray and they are filled with a cheesy chicken and black bean mixture with onions and pepper and enchilada sauce.  So delicious! 


For the Avocado Lime Crema

For the tacos


For the Avocado Lime Crema

  1. In a food processor, add all ingredients and process until smooth.  Cover and store in fridge until ready to use. 

For the tacos

  1. In a large pan over medium heat, add the olive oil, onion, bell pepper, and jalapeno pepper and saute for a couple minutes.  Add the crushed garlic and stir again.  Add salt and saute for just a few more minutes until onions are translucent.  

  2. Add the shredded chicken, black beans, and enchilada sauce and stir.  Cook for a few more minutes.

  3. Spray two sheet pans with avocado spray.  

  4. To assemble each taco, lay down the tortilla on the sprayed pan to pick up some of the oil, then add enough chicken mixture to cover half of the tortilla.  Sprinkle on a generous amount of cheddar cheese on top of the chicken mixture.  Fold the tortilla over the chicken and cheese and press down to seal shut.  Repeat for all 12 tortillas (6 on each sheet pan).

  5. Bake at 425 degrees Fahrenheit for 8 minutes.  Remove from oven and flip the tacos over.  Bake for another 8 minutes or long enough for the tacos to get golden brown and melted.  The filling will ooze out a bit - this is normal.  After the tacos have set for a few minutes after being removed from the oven, they will stay together and be easy to eat with just one hand!  Enjoy! 

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Tara the Foodie

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