Crispy Cheesy Chicken Tacos

Deliciously seasoned chicken tacos made with cheese baked onto the tortilla and also instead. Topped with salsa crema

5 from 1 vote

16 oz Shredded Mexican Blend Cheese you can use cheddar, monterey jack, or pepper jack
12 mini Flour Tortillas I buy these at Trader Joes. You can also look for Fajita size tortillas

In a bowl, combine the chicken breast with the spices and olive oil. Mix it around so that all parts are covered.
In a large saute pan on medium heat, cook each chicken breast for a total of 13 minutes. Flip them over at 6 minutes, so that they finish cooking for the remaining 7 minutes on the other side.
This part is very important. Let each chicken breast rest on a cutting board for at least 5 minutes before you chop it. This will ensure that the juices stay in the chicken and that your chicken does not dry out. Once they have rested, chop them into bite size pieces.

Preheat the oven to 375F
Add parchment paper to an XL baking sheet.
Add 12 small mounds of cheese to the parchment paper where the tortillas will go.
Then, lay a tortilla on each mound, followed by a couple of spoonfuls of diced chicken and more cheese. Do not fold them over yet.
Cook them in the oven for 13-15 minutes or until the bottom of the tortillas is starting to crisp up.
Once they start to crisp up, remove them from the oven, add some toppings to the inside of the tacos and fold them over. Let them cool down slightly on the baking sheet while folded.

I love to top these tacos with either my homemade salsa crema or my homemade avocado lime crema.

Combine 3/4 cup Salsa with 1/4-1/2 cup of Sour cream. Stir until it is smooth and creamy