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Weeknight Cheesy Baked Chipotle Chicken Tacos with Cilantro Lime Ranch
15 minutes
25 minutes
6
Steps
- 1. Preheat the oven to 425 degrees F.
- 2. In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat and stir in the cilantro.
- 3. Line the taco shells up on a sheet pan or in a 9x13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
- 4. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.
- 5. Serve the tacos topped with ranch, avocado, red onion, and any other desired toppings.
Notes
- For Easy Homemade Hard Shells: Warm 8-12 corn tortillas for 30 seconds to 1 minute in the microwave, until pliable. On a baking sheet, rub the tortillas with olive oil. Lay each flat and then layer evenly with cheese and chicken. Fold the other half of the tortilla over the filling, gently pushing to adhere (see above photo). Transfer to the oven and bake for 5-8 minutes, then flip and cook another 5 minutes more, or until the cheese has melted and the tortillas are crisp.
Originally published at halfbakedharvest.com. Reproduced for personal collection.
