Description
These Crispy Chicken Tacos feature a smoky chipotle sauce made from roasted tomatoes and onions, blended with fragrant spices and tender shredded chicken. Pan-fried in corn tortillas until golden and crispy, they’re loaded with melted cheddar and Monterey Jack cheese for a deliciously satisfying meal perfect for any taco night.
Ingredients
Scale
Sauce Ingredients
- 4 large Roma tomatoes, halved
- 1 large white onion, quartered
- 2 Tablespoons chipotle peppers in adobo sauce
- 2 cloves garlic
- 1 teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- ½ Cup chicken broth
- 1 Tablespoon olive oil
Chicken and Taco Assembly
- 4 Cups cooked chicken (rotisserie chicken recommended)
- 12 corn tortillas
- 2 ½ Cups shredded cheese (cheddar and Monterey Jack mixture)
- Additional olive oil for frying
Instructions
- Roast vegetables: Preheat your oven to broil and spray a baking sheet with nonstick cooking spray. Place the halved tomatoes and quartered onions on the sheet, then broil for 10–15 minutes, turning halfway through. The vegetables should develop small charred spots for smoky flavor.
- Blend sauce: Transfer the roasted tomatoes and onions to a blender along with chipotle peppers, garlic, oregano, salt, cumin, and chicken broth. Blend until the mixture is completely smooth.
- Simmer sauce: Heat 1 tablespoon olive oil in a large skillet or saucepan over medium heat. Add the blended sauce and bring it to a simmer, then reduce heat to medium-low and cook for 10 minutes, allowing flavors to meld and sauce to thicken slightly.
- Add chicken: Stir the shredded cooked chicken into the sauce and continue cooking for another 10 minutes so the chicken absorbs the smoky, spicy flavors and the sauce thickens further.
- Remove from heat: Once the chicken mixture is thick and flavorful, remove the pan from the heat and set aside.
- Prepare tortillas: Heat a clean large skillet over medium heat and add about 1 tablespoon of olive oil. Spray or lightly brush one side of each corn tortilla with olive oil spray; place the oiled side down in the skillet.
- Fill tacos: On the dry (top) side of the tortilla, spoon approximately ⅓ cup of the chicken mixture followed by 2–3 tablespoons of shredded cheese.
- Cook and fold: After about 1 minute in the hot pan, fold the tortilla gently into a taco shape. Continue cooking for 2 minutes per side or until the tortilla is crispy, golden, and has browned spots, and the cheese inside is melted.
- Serve: Remove the crispy chicken tacos from the pan and serve immediately with your preferred taco toppings such as sour cream, cilantro, lime wedges, or salsa.
Notes
- Using rotisserie chicken saves time and adds a smoky flavor.
- Adjust the amount of chipotle peppers for desired spice level.
- Use fresh corn tortillas for best texture and flavor.
- If you prefer less oil, you can bake the filled tortillas at 375°F for 10–12 minutes instead of pan-frying.
- Store leftover chicken mixture in the refrigerator for up to 3 days.
- Reheat tacos gently in a skillet to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Keywords: Crispy Chicken Tacos, Chipotle Chicken, Mexican Tacos, Pan-Fried Tacos, Corn Tortillas, Easy Chicken Tacos
