These Crispy Chipotle Chicken Tacos are perfect for an easy weeknight dinner as they’re cheesy, full of flavor, and high in protein! Find recipe below 🌮
Did you know that by making this recipe you’re participating in reducing food waste? Crazy, right! 🤯 In honor of it being National Canned Food Month, I wanted to create a recipe that touched on how easy it is to reduce food waste by using steel canned goods. Steel food cans locks in the freshness of your foods, as well as become infinitely recyclable so they can be recycled over and over without loss of quality. It’s almost effortless! 😉
Place the assembled tacos on a pan lined with parchment paper to prevent sticking.
Brush the assembled tacos with olive oil before baking.
Flip halfway through baking to be crispy on both sides.
Substitutes:
The beans are optional. You could also replace with black beans.
Replace the chiles in adobo with 1 tbsp. chipotle chili powder.
Replace the ground chicken with 1 lb. boneless and skinless chicken breasts or thighs. You will just need to chop them into finely bits after cooked.
You can also replace the ground chicken with ground beef or turkey.
This recipe is very versatile and can be altered to your personal taste buds!
How to store and reheat leftover tacos?
Store leftovers in an airtight container in the fridge up to 3 days. To reheat, place on a pan lined with parchment paper. Bake at 350F for 5-6 minutes on each side, until warmed throughout.
Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
2 cups Shredded Mozzarella or Monterey Jack Cheese
Sour Cream, for serving
Lime Wedges, for serving
Instructions
Add the olive oil to a large skillet over medium-high heat.
Add the ground chicken to brown for 8-10 minutes.
Add the chopped onion, drained corn, beans, chopped chipotles, and adobo sauce. Sauté for 4-5 minutes.
Stir in the remaining ingredients. Cook on medium-low heat for 3-4 more minutes. Let cool to touch before assembling tacos.
Preheat oven to 425F. Line a baking tray with parchment paper.
Heat up the tacos over a griddle for 30 seconds on each side so they won’t break.
Asemble the tacos by adding a generous scoop of the chicken mixture and shredded cheese. Fold and drizzle with olive oil. Place on the prepared pan. Repeat with remaining tacos.
Bake for 12 minutes, flip the tacos over and bake an additional 10-12 minutes, until golden brown and crispy. Let cool 5 minutes before enjoying warm with lime wedges and sour cream!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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