Grammy's Kitchen · Chicken Tacos · Baked Chicken Tacos
One of 96 chicken tacos recipes we measured
from natashaskitchen.com
57 cooks on natashaskitchen.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 0% | 1% |
| protein add | 100% | 100% |
| aromatics | 0% | 1% |
| acid | 2% | 0% |
| vegetables and beans | 42% | 2% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 10-12 small corn tortillas ((5-inch size) or flour tortillas) | |
| cooking spray (or neutral oil brushed onto tortillas) | |
| 226 g | 2 cups Mexican-style shredded cheese |
| 450 g | 2 cups shredded chicken (from rotisserie or cooked chicken) |
| 284 g | 10 oz can Rotel tomatoes and green chiles (drained) |
| 12 g | 2 Tbsp taco seasoning |
| 15 g | 1 Tbsp fresh lime juice |
Method: 5 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I love this recipe! I do leave out the Rotel since not all family members like tomatoes. I use a whole rotisserie chicken and make as many as I can, usually around 16. When I use a Costco rotisserie chicken I can make about 20-22 tacos. YUM! We make these 1-2 ” — a cook, 5.0★
“These were soo good and so easy to make!! I added corn and cilantro the last few minutes in the oven and used a small can of green chiles since this was a spur of the moment meal to use up some chicken. Planning to eat them again later this week!” — a cook, 5.0★