Sheet Pan Chicken Tacos

A sheet pan full of chicken tacos filled with lettuce, tomatoes, and sour cream.

5 from 1 vote

These Sheet Pan Chicken Tacos are stuffed with a delicious filling and baked in the oven until perfectly crispy. Add your favorite taco toppings for a fun and easy meal!

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Mexican

Keyword: sheet pan chicken tacos

Servings: tacos

Calories: 179kcal

Author: Valerie Brunmeier

Ingredients

1 tablespoon olive oil
½ cup diced yellow onion
1 teaspoon minced garlic
2 cups cooked shredded chicken breast I used rotisserie chicken
¾ cup black beans rinsed and drained well (about ½ of a 15 ounce can)
½ cup frozen yellow corn no need to thaw
½ teaspoon cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup salsa verde like Herdez
3 tablespoons chopped cilantro leaves
1 ½ cups shredded cheese pepper Jack cheese or a combination of cheddar/jack
12 yellow corn tortillas 6-inch, divided
⅓ cup vegetable oil or as needed, for brushing

Optional Toppings

Shredded iceberg lettuce, quartered cherry tomatoes, sour cream, and hot sauce

Instructions

Heat the olive oil in a skillet over MEDIUM-LOW heat. Add the onions and sauté for 3 minutes, or until tender. Add the garlic, chicken, beans, corn, cumin, salt, and pepper. Sauté for about 2 minutes then add the salsa verde. Increase heat to MEDIUM and cook until bubbly, then lower the heat and allow to simmer for 3 or 4 minutes. Remove from the heat, stir in the cilantro, and set aside to rest.
Preheat oven to 425 degrees F with the oven rack in the top third of the oven (one level up from center). Line a large rimmed baking sheet with parchment paper and set it aside.
Wrap 6 tortillas in a double layer of wet paper towels. Microwave for 50 seconds, or until warm and pliable.
Remove one tortilla from the paper towels and place it on a cutting board or other work surface (keep remaining tortillas wrapped in the wet paper towels). Brush one side of the tortilla with vegetable oil and flip it over. Place about 2 tablespoons of shredded cheese on one half of the dry side of the tortilla, then place about ¼ cup of the chicken mixture on top of the cheese. Fold the tortilla in half and place it on the prepared baking sheet, pressing the top down lightly. Repeat with remaining warm tortillas and filling. Then, repeat the process by heating the remaining 6 tortillas, brushing with oil, and stuffing.
Bake in the preheated oven for about 20 minutes or until tortillas are golden and crispy. If the tops of the tortillas begin to curl as they bake, open the oven and press down very lightly on the taco with a spatula (be careful not to squish the filling out). Remove from the oven and let them rest for about 5 minutes.
Use a spatula to transfer tacos to a platter, if desired. Garnish the tacos with your toppings of choice. Tortillas will continue to crisp as the tacos rest so it’s best to garnish them before they crisp up too much (the top should be easy to lift after they rest 5 minutes).

Nutrition