Baked Chicken Street Tacos are an easy family dinner idea. Quick to make using rotisserie chicken smothered in homemade crema & baked in the iron skillet. Seriously SO GOOD we made them twice in one weekend!
Baked Chicken Street Tacos
Remember a while back when I shared with you all sneak peak on Instagram of our amazing dinner??? I have been dying to share with you these incredible baked chicken street tacos from that day. We are a taco & burrito family & so when I had the idea to make some baked street tacos I was so jazzed. Do you ever create something that you just can’t wait to share? How about something that was so good that you not only make it again- but that you go back to the store to pick up more ingredients to make it again – THE NEXT DAY??!! Yep, that was us with these tacos. I made them for the kids & I that night I shared. Then I sent that same picture to the hubs & he insisted that when he came home for the weekend, we make them again. I loved them so much that I wasn’t going to argue. I couldn’t wait to have that deliciousness all over again.
I was inspired to make these tacos when I found this Sargento® Fine Cut Shredded 4 Cheese Mexican at Fred Meyer the other day. I grabbed all my other ingredients while I was there. I was so excited to make my new recipe idea that I came home & made them right away. That off-the-block freshness of Sargento® really MAKES the tacos!!
Using the rotisserie chicken makes these come together so quickly.
I had one daughter pulling chicken off into the bowl & the other rinsing the beans while I made the crema & cut the tomatoes & chives. Then it was time to assemble.
After I assembled I just baked for about 10-15 minutes & that was it. Add the sour cream, chives & tomatoes & they are ready to enjoy! Look at them. I’m already wanting more.
Baked Chicken Street Tacos
Ingredients
- 1 rotisserie chicken - pulled off bones
- 12-14 small flour tortillas
- 1 can black beans- drained & rinsed
- 1 bag Sargento® Fine Cut Shredded 4 Cheese Mexican
- 2 to matoes- diced
- 1/4 cup freshly chopped chives
- *sour cream to garnish
Crema
- 1/3 cup sour cream
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 tsp salt
Instructions
- Preheat oven to 350 degrees
- Remove bones from chicken & place in a large bowl
- In a small bowl combine crema ingredients & whisk together
- Transfer crema to chicken bowl & toss to coat chicken
- Assemble your tacos by placing your tortillas in a 10" cast iron skillet
- Fill with chicken, then beans & top with cheese
- Bake in preheated oven for 10-15 minutes
- While baking- combine tomatoes & chives- stir together
- Remove tacos & sprinkle with more cheese
- Top with sour cream & tomato/chive mixture
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Oh that crema with the other ingredients- WOW! These really just burst with flavor with every bite. I can’t wait to make them for guests.
So what are you waiting for?? Make some street tacos tonight!!! They are so easy & ABSOLUTELY AMAZING!
Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
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Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.
Karly Campbell says
I’m kind of obsessed with baked tacos lately. But its an obsession that I kind of love and that my family doesn’t complain about, so it’s fine, right? Right. Making these ASAP!
Tamar says
Those look so tasty!
Bambi@QueenBtellsall says
Yes, I must try these street tacos tonight. They look delish! Thanks for the recipe!
Jess says
Oh man…these sound so tasty!!
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