Get the Recipe: Baked Tacos with Mississippi Chicken
These cheesy baked tacos are stuffed with slow cooked Mississippi Chicken! It's the perfect taco night recipe with the delicious Italian dipping sauce, too!
Ingredients
- 1 batch (2 pounds) Mississippi Chicken, recipe here (reserve the liquid)
- 2 cups shredded cheddar cheese
- 24 street taco size tortillas
- Spray olive oil
Equipment
Instructions
- After making the Mississippi chicken, shred and remove the meat from the liquid. Reserve the liquid for the dipping sauce.
To Make the Tacos:
- Preheat the oven to 400 degrees F. Lay the tortillas on a large baking sheet and lightly brush or spray with the cooking oil. Flip the tortillas (oil side down) add the chicken and cheese to each tortilla. Pop in the oven for 3 minutes.
- Remove the tortillas from the oven and working quickly and carefully fold the tortillas over the filling to make the tacos. Lightly press down and spray with oil.
- Place another baking sheet on top of the tacos to keep them closed.
- Bake for ten minutes.
To Make the Dipping Sauce:
- While the tacos are baking heat the remaining liquid from the Mississippi chicken tacos over medium heat until it is simmering, allow the mixture to reduce by half, and remove from heat.
- Remove from the oven and uncover the tacos. Check for your desired crispness. If you want them crispier bake an additional 5-10 minutes.
- Serve the tacos with the dipping sauce.
Notes
- Net carbs per taco (made with Mission Carb Balance street taco tortillas) : 1.9
- Remember, bake these how YOU like them. We love crispy tortillas and I usually bake for a total of 15 minutes. If you want a softer texture they will not need to cook as long.
Serving: 1 taco (made with Mission Carb Balance street taco tortillas), Calories: 151kcal, Carbohydrates: 10.8g, Protein: 13.8g, Fat: 9g, Cholesterol: 42mg, Sodium: 355.8mg, Fiber: 8.9g, Sugar: 0.2g
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