Undressed taco deliciousness.
Oven Baked Cheesy Chicken Tacos
Pre-heat your oven to like.. I dunno, 400 degrees. That's what I went with because I was experimenting (I've never baked my tacos before, sooo).
Now, tear up one of your chicken breasts into strips and bite size pieces and set aside in a bowl.
In a saute pan, with a little bit of oil, sautee some chopped onion, diced green pepper, garlic, and salt. Sautee until softened. Add in some petite diced tomatoes (or fresh tomatoes if you wanna roll that way), fresh chopped parsley, fresh chopped cilantro, little more salt, pepper, ground coriander, ground oregano, a few sprinkles of some chicken bouillon powder, some ground cumin, and a few splashes of chicken stock or broth.
Add in your chicken and mix well, adding more chicken broth to get all the flavors incorporated as you see fit. You don't want the chicken sitting in a lot of liquid - just enough to keep it moist and spread out the flavors.
Assembly:
Get yourself some corn tortillas and a couple of baking pans or cookie sheets, or whatever makes you happiest.
Now corn tortillas are a bitch to roll if you ask me. Maybe its because we keep them in the fridge, I don't know. So what we do, is we take a couple of paper towels, place one on the bottom of your microwave, place about 3 corn tortillas on top nicely spread out, and place another wet/damp paper towel on top of the tortillas. Shut the microwave and heat the tortillas up for a little longer than 1 minute. It'll make the tortillas nice and soft and pliable for filling and rolling. Your welcome.
Anyway! Spray your pans/sheets/whatever with some cooking spray and pull out a warmed tortilla. Add a nice spoonful of your chicken mixture into the tortilla, sprinkle with some shredded cheddar cheese, and roll it up. Place it on your cookie sheet, seam-side down and keep going until you run out of chicken filling.
Bake them in the oven for however long you need to until the tortillas have browned a little bit and are noticeably tougher/crunchy on the outside. (The picture above shows you what they looked like out of the oven.)
Sauce:
Now my mother and I like to top our tacos with shredded cabbage, some salsa or hot sauce or your own homemade tomato-based sauce (my mom makes a ketchup-based, sweet salsa that I adore), and grated Parmesan cheese. Exhibit B:
Trust me, you want these in your mouth.
You can go ahead and do whatever it is you want with your tacos, but I promise you if you don't mind fresh shredded cabbage, this is an excellent way to serve them.
And there you have it! Delicious, relatively healthy chicken tacos. You won't be disappointed.
