Crispy Chipotle Chicken Tacos

Servings: 4

• 1 tbsp. Olive Oil
• 1 lb. Ground Chicken
• 1 14-oz. can Corn Kernels, drain
• 1 15-oz can Navy Beans, drain and rinse
• 2 Chipotles in Adobo Sauce, chopped
• 2 tbsp. Adobo Sauce, from the can
• ½ medium Yellow Onion, chopped
• 1 Lime, juiced
• 1 tsp. Chipotle Chili Powder, or to your taste
• 2 tsp. Smoked Paprika
• 1 tsp. Garlic Powder
• 1 tsp. Ground Cumin
• 1 tsp. Kosher Salt
• ½ tsp. Dried Oregano
• 1/3 cup Fresh Cilantro, chopped
• 10-12 Corn or Small Flour Tortillas
• 2 cups Shredded Mozzarella or Monterey Jack Cheese
• Sour Cream, for serving
• Lime Wedges, for serving

1. Add the olive oil to a large skillet over medium-high heat.
2. Add the ground chicken to brown for 8-10 minutes.
3. Add the chopped onion, drained corn, beans, chopped chipotles, and adobo sauce. Sauté for 4-5 minutes.
4. Stir in the remaining ingredients. Cook on medium-low heat for 3-4 more minutes. Let cool to touch before assembling tacos.
5. Preheat oven to 425F. Line a baking tray with parchment paper.
6. Heat up the tacos over a griddle for 30 seconds on each side so they won’t break.  
7. 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.
8. 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!