Baked Crispy Chicken Tacos

25 mins
Serves 1
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Directions

  1. 1Add two chicken breasts into a crockpot.
  2. 2Season the chicken breasts with a packet of taco seasoning, a pinch of all-purpose seasoning, and a pinch of onion powder.
  3. 3Top the chicken breasts with a can of fire roasted Rotel.
  4. 4Put on the lid and let it bake on high for four hours.
  5. 5Shred the chicken using a hand mixer for about 30 seconds.
  6. 6Microwave corn tortillas in a wet paper towel for about 30 seconds.
  7. 7Put shredded quesadilla cheese on the tortilla, layer on the chicken, and add a little more cheese.
  8. 8Fold the tortilla over and press it down.
  9. 9Add the tortillas to a baking sheet and spray the tops with avocado oil.
  10. 10Bake at 400 degrees for 13 minutes until they are nice and crispy.
  11. 11Top with shredded lettuce, diced onions, cilantro, salsa, and a squeeze of lime.

Ingredients

  • 2 chicken breasts
  • 1 packet taco seasoning
  • 1 pinch all-purpose seasoning
  • 1 pinch onion powder
  • 1 can fire roasted Rotel
  • 4 corn tortillas
  • 1 cup shredded quesadilla cheese
  • 1 spray avocado oil
  • 1 handful shredded lettuce
  • 1 handful diced onions
  • 1 handful cilantro
  • 1 tablespoon salsa
  • 1 lime

Equipment

crockpothand mixerbaking sheetoven