Crispy Chicken Tacos
The best salsa verde crispy chicken tacos. Fully loaded in flavor and texture. Up your taco night game with this fun switch up.
Ingredients
- 3½ cups shredded chicken (*rotisserie or homemade)
- 1 tbsp olive oil
- 1 small white onion, chopped
- 3 garlic cloves, chopped
- 1 cup corn
- 1 15 oz canned black beans, drained
- ¼ tsp salt
- ¼ tsp cracked pepper
- ½ tsp cumin
- ½ tsp paprika
- ¼ tsp cayenne pepper
- 24 oz salsa verde
- ⅓ cup cream cheese
- ¾ cup shredded cheese
- 3 tbsp cilantro
- 8-16 corn tortillas
Directions
- 1
Preheat oven to 400º Heat the oil in a skillet and add chopped onions. Sauté the onions for about 3 minutes, add in the garlic, seasoning, thawed corn, black beans and chicken. Sauté for another 4 minutes and then add in the salsa verde.
- 2
Bring the chicken mixture to temperature, a low simmer. add in the cream cheese and stir it in well. Once the cream cheese is nice and melted into the mixture, turn off the heat.
- 3
Wrap the corn tortillas (6-8 at a time) in a damp paper towel on a plate and microwave them for 45 seconds. While they are hot, spray with a little oil one at a time, place about 2-3 tbsp of shredded cheese on one half of the tortilla, then place 3-4 tbsp of the chicken mixture on top of the cheese. Fold the tortilla in half and pop into the oven for about 10 minutes or until the exterior of the tortillas browns and gets crispy, cheeses melt.
- 4
Use a spatula to lift tacos to a plate, add garnish and toppings of choice and enjoy immediately or place in the microwave on a plate to keep warm while you cook the next batch. Enjoy!