Ingredients
12 ounces shredded rotisserie chicken breast (about 3 cups)
1/2 cup sour cream
1 1/2 tablespoons reduced-sodium taco seasoning
1/8 teaspoon salt
8 (6-inch) corn tortillas
1 cup shredded Mexican 4-cheese blend
Avocado Cilantro Crema
- 1 small avocado, chopped (about 1/2 cup)
- 1/2 cup sour cream
- 1/2 cup packed fresh cilantro leaves, finely chopped
- 1/4 cup lime juice, plus wedges for serving
- 2 tablespoons extra-virgin olive oil
- 1 medium clove garlic, grated
- 1/8 teaspoon salt
- Pico de gallo (optional)
Directions
Step 1
To prepare tacos: Position oven racks in top third and lower third; preheat to 450°F. Liberally coat 2 large baking sheets with cooking spray. Stir together chicken, sour cream, taco seasoning and salt in a medium bowl until well combined.
Step 2
Wrap tortillas in damp paper towels; microwave on High until warm and pliable, 30 to 45 seconds. Carefully place 4 tortillas on each baking sheet. Spread chicken mixture evenly over 1 half of each tortilla; top with cheese. Fold the tortillas in half and gently press, ensuring tortillas stay folded.
Step 3
Bake, flipping the tacos and rotating the baking sheets between top and bottom racks halfway through, until the tortillas are golden and crisp, 14 to 16 minutes.
Step 4
Meanwhile, prepare crema: Place avocado in a medium bowl; use a fork to mash until smooth. Add sour cream, cilantro, lime juice, oil, garlic and salt; stir until combined and mostly smooth. Cover and refrigerate until ready to use.
Step 5
Serve the tacos with the crema, and with lime wedges and/or pico de gallo, if desired. (EatingWell)
