{baked chicken tacos}

We’re BIG on tacos! I can honestly say, I’ve never met a taco I didn’t like! But, you already knew that. Kinda like pizza, tacos are our thang! Pretty much weekly. If I’m not whipping them up in the kitchen, then you will most likely find us bellied up to a booth at Maria’s Cantina for Taco Tuesday.

You also know my love of “jazzing” things up a bit. I can’t have the same ol taco every single week.

I came across these Chicken Street Tacos on Daily Dose of Pepper.

When she say’s they make a mess, she’s not joking. Not messy, like they make a mess when you make them….pot and pans everywhere. Or make a big ass mess and fall apart when you’re eating them. What she’s saying is, they make a mess of tacos. A whole bunch of them. 20 to be exact. So for all you chicks with #hellakids, this one’s for you!!!

They are crunchy, but not fried. HUGE plus. You’re house wont stink for the next week:)

And what if I told you that you can sub a few ingredients making these a whopping 90 calories a piece? 2 Smart Points (weight watchers). Pretty good, huh?

Here’s what you’ll need:

20 thin corn tortillas
1 lb chicken, cooked + shredded
16 oz can refried beans
1/2 cup sour cream
1 cup shredded cheese
1/2 packet taco seasoning
1/2 cup salsa
1/2 cup cilantro, chopped
1 onion, chopped

All the toppings:

lettuce
tomatoes
green onions
guacamole
salsa

Here’s what you do:

Preheat oven to 425 degrees

For the shredded chicken, you can do it any way you like. I used my go-to/no-fail method…

Crockpot Salsa Chicken.

In a large pan add chicken + onions + taco seasoning + cilantro. Cook over medium heat till onions are tender.

Stir in refried beans. Then add sour cream + cheese + salsa. Combine and remove from heat.

In a separate pan lightly coated with cooking spray, cook tortillas for about 30 seconds. Flip + spray lightly again and cook for 30 seconds. Repeat this step with all tortillas.

I found these and they are THE perfect taco tortilla!!! Mark my word!!!

Evenly distribute chicken + bean mixture between tortillas.

Fold the tortillas in half and place on a baking sheet.

Bake for 8-10 minutes. Until tortilla browns up a little.

Let cool for a couple of minutes, then top with all the toppings your heart desires. Lettuce + tomato + extra cheese + tapatio!

Enjoy!!

These are so, so good leftover too! I may or may not have polished them off for lunch the rest of the week. Even Bay requested them in her lunch!

Tip –

You can make these tacos 90 calories each + 2 Smart Points (weight watchers). If that’s your thang, then sub these ingredients and eat all the tacos!!!