Cooked chicken and other fillings stuffed into corn tortillas and baked until crisp. Perfect for a quick meal or to prepare in bulk.. ENJOY IT!
6 extra-fine corn tortillas I used a cooked chicken breast Mission
6 oz chopped or grated (or your topping)
1/2 C (56 g) grated cheddar cheese or your choice of cheese
Preheat the oven to 400F.
Microwave the tortillas for 30-45 seconds so that they are more flexible for folding.
Add the chicken and peppers (or the filling of your choice) to half of each tortilla. Cover with cheese before folding. Press gently to seal each taco. (If you notice tears in the tortillas, you have to put the tortillas in the microwave for another 15 to 30 seconds.) Corn tortillas with chicken and peppers inside
Place a baking sheet or a flat surface with a little weight on the tacos, then press it. the socks. This prevents tacos from opening during cooking and helps the cheese seal the tacos completely so they stay stuck after cooking. Chicken tacos on a rack with a baking tray on the top to prevent opening during cooking
Bake for 8 to 12 minutes or until the tortillas are golden brown. Be careful not to burn. (If you have trouble getting them crispy, remove the second baking tray near the end of cooking, as the tacos will be sealed by then.Also use a baking tray instead of a grill on the bottom, it will take a little longer.) a chicken taco baked with a bite removed from a baking sheet containing more baked tacos.
Each baked chicken taco has 3 Smart Points.
The nutritional value may vary depending on your choice of filling. These nutrition facts are with cooked and simple chicken breast.
To warm up prepared tacos, bake or fry in the air at the same temperature, you've cooked the tacos for 2 to 4 minutes or until they are hot and crisp.