Crunchy Shredded Chicken Tacos Recipe | Maxi's Kitchen

These are truly the best!! So crunchy and packed with juicy flavorful shredded chicken. Let me know if you try them :)

RECIPE:
For the Filling:
-1 tsp Oil
-1 Small Yellow Onion, diced
-1 x 4 oz. Can Green Chiles
-1+1/2 tsp Cumin
-1+1/2 tsp Chili Powder
-1/2 tsp Garlic Powder
-1 tsp Salt
-3/4 Cup Mild Green Salsa or Green Enchilada Sauce
-3 Cups Rotisserie Chicken, skin removed and shredded into small pieces(1 small rotisserie chicken white and dark meat)

For the Tacos:
-Avocado Oil (or any neutral oil)
-18 Corn Tortillas
-Mexican Cheese

Optional Toppings:
-Shredded Iceberg Lettuce
-Diced Onion
-Cilantro
-Lime Wedges
-Sour Cream
-Salsa

Vegan Modification: Sub in 2 cans beans for chicken and leave out the cheese; mash beans slightly so the taco sticks together

1. Preheat your oven (or air fryer) to 425°F
2. Sauté the onion in olive oil over medium high heat for 2-3 mins then add the green chiles, spices and salt; sauté for 2-3 more mins so the spices bloom
3. Add the green salsa and chicken and stir to combine
4. Microwave the tortillas so they are pliable (you can also heat them in the oven for a few mins if you don't have a micro) and coat a baking sheet with a generous amount of avocado oil
5. Coat the tortilla in oil on both sides by rubbing it on the baking sheet and then fill with a layer of cheese and the chicken mixture; fold in half and repeat
6. Bake (or air fry) on convection (if you have it) 8-12 min each side until golden brown and crispy; air fry / convection will take less time than regular bake; enjoy with toppings!

20 minute prep + 30 minute cook time

Recipe makes 14-18 tacos depending on how full they’re stuffed


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VIDEO SUMMARY:
0:00 - Intro
0:29 - Prepare ingredients for filling
3:43 - Make filling
5:30 - Make tacos
7:23 - Bake tacos
8:26 - Taste test and outro


Thanks again for watching!