Ingredients
Equipment
Method
- Make the Enchilada Sauce: Begin by preparing your homemade enchilada sauce. Whisk all of the ingredients together in a medium bowl until well combined. This sauce adds so much flavor to your tacos, so make sure to let it sit for a while to develop its taste. Refrigerate until you're ready to use it.
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit. This high temperature is essential for achieving that crispy texture on the tortillas.
- Prepare the Chicken: In a large bowl, combine shredded chicken with the desired amount of your enchilada sauce. Stir until the chicken is thoroughly coated. You can adjust the sauce to your liking based on how saucy you want your tacos.
- Prep the Tortillas: Take six corn tortillas and place them between two damp paper towels. Microwave for 30 to 60 seconds, or until they are pliable. This step is crucial for ensuring the tortillas don’t crack when you fold them.
- Brush with Oil: After microwaving, lightly brush the top of each tortilla with olive oil. Flip them over so the oiled side is down, touching the baking sheet. This will help them crisp up nicely in the oven.
- Assemble the Tacos: Start by adding a layer of shredded cheese to the bottom half of each tortilla. Top it with about one-third cup of the prepared chicken. Fold the tortillas in half and gently press to hold them together. If necessary, flip the taco over so it stays folded.
- Bake: Once assembled, place the tacos on a baking sheet and bake in the preheated oven for eight minutes. After that, flip them over and bake for an additional eight minutes. If they aren’t as crispy as you like, feel free to add a few more minutes until they reach your desired crispiness.
- Prepare Toppings: While the tacos are baking, prepare your desired toppings. Chop cilantro, slice jalapeños, and prepare any sauces you want to serve.
- Serve: Once the tacos are done baking and are crispy, remove them from the oven. Stuff them with your favorite toppings like guacamole, pico de gallo, or a drizzle of chipotle sauce. Grab a plate and dig in!
Notes
White corn tortillas are made with white masa harina as opposed to yellow masa harina and tend to be softer, more tender, with a higher moisture content, which makes them more pliable. White corn tortillas can be easily rolled and folded without cracking or breaking. Look for “super soft” white corn tortillas (like Mission brand).
Use a light hand when brushing the olive oil over the tortillas. If you use too much oil, then the tortillas will be too wet and have a difficult time getting crispy.
Bake until crispy. I have experimented with a couple different types of tortillas and some take longer to crisp up than others – so be flexible and patient and bake until crispy.
Meal Prep: The tacos will be the crunchiest when freshly made unless you have an air fryer to reheat them. The good news is the shredded chicken can be made 100% ahead of time and just reheated so the taco assembly can be done in minutes. All of the toppings can be prepped ahead of time.
Storage: Store chicken tacos in a single layer (with parchment paper in between layers if stacked) in an airtight container in the refrigerator for up to 5 days.
Air fryer: Place your tacos in the air fryer basket and air fry at 400 degrees F for 6-8 minutes, flipping halfway through.
Stove: Heat a skillet to low then add the taco(s). Cook until heated through, rotating as needed. Once the inside is warm, you can crank the heat to medium-high to quickly toast the outside.
Oven: Place tacos on a wire rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 10-12 minutes or until warmed through.
Microwave: The microwave won’t crisp up the exterior again, but it’s convenient for hands-off reheating. Transfer tacos to a microwave-safe plate and microwave on high for 45 seconds then at 15-second intervals as needed.