BAKED CHICKEN TACOS #healthydiet #lowcal

You won't discover numerous plans on my blog that are simpler than these prepared chicken tacos. You can get as innovative as you'd like with the filling decisions, and they just take a couple of minutes to gather. That implies you can make a monster clump of fresh, gooey tacos and refrigerate or solidify for some other time.

What's more, if there's one thing we would all be able to concede to, it's that having fresh tacos primed and ready is one of the greatest life redesigns out there.

Cooked chicken and different fillings stuffed inside corn tortillas and heated until fresh. Ideal for a brisk feast or preparing in mass.

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Ingredients

• 6 Extra Thin Corn Tortillas I used Mission
• 6 oz Cooked Chicken Breast chopped or shredded (or your choice of filling)
• 1/2 C (56g) Shredded Cheddar or your choice of cheese

Instructions

1. Preheat the oven to 400F.
2. Microwave the tortillas for 30-45 seconds so they're more pliable for folding.
3. Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you need to microwave the tortillas for another 15-30 seconds.)
4. Place a baking sheet or flat surface with a bit of weight on top of the tacos to press them down. This prevents the tacos from opening during baking and helps the cheese fully seal the tacos so they stick together after baking.
5. Bake for 8-12 minutes or until the tortillas are golden brown. Be careful not to burn. (If you’re having trouble getting them crisp, remove the second baking sheet towards the end of cooking since the tacos will be sealed by then. Also, using a baking sheet instead of a wire rack on the bottom will take a bit longer.)

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