Main Dishes · 35 minutes
Crispy Chicken Tacos
This 4 ingredient dinner is seriously so good and versatile. If you have corn tortillas in the freezer and cheese and some kinda protein at home you can whip this up in no time! 🍽️
Why You'll Love This
- •5 minute prep!
- •Kid friendly
- •Can be made with an instant pot or in the oven
Ingredients
Chicken Thighs
I’m a chicken thighs girlie but if you prefer chicken breast you can definitely swap for that
Enchilada Sauce
This sauce adds so much flavor. Can be swapped for tomato sauce or salsa
Corn Tortillas
I prefer corn tortillas but this is totally up to your preference, you can use flour
Cheese
Use whatever you have on hand! I usually go with a Mexican blend
Storage
Store leftovers in an airtight container for up to 3 days in the fridge
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Crispy Chicken Tacos
5 min
PREP
30 min
COOK
35 min
TOTAL
Makes 8 tacos
SERVINGS
Ingredients
Instructions
- 1
Add chicken thighs and diced onion to instant pot along with enchilada sauce and water. Set to pressure cooking for 10 minutes, let sit for 10 minutes after finishing before opening. Once a bit cooled, shred chicken with two forks. Alternatively bake in an oven save tray for 30-40 minutes until chicken is fully baked.
- 2
Microwave the corn tortillas in damp paper towels for 30 seconds. Spray a baking sheet with some oil, add tortillas to a the sheet and layer with shredded chicken and cheese. 🧀 fold tortillas and press down gently.
- 3
Bake in oven at 425F for 10-15 minutes until crispy. Serve with sour cream or guac 🥑
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