baked chicken tacos

Nov 6

These crispy baked tacos are high-protein, low-fat, and perfect for busy weeknights. Made with just a few ingredients: rotisserie chicken, refried beans, and melted cheese—and paired with a creamy salsa dip that takes 30 seconds to stir together.

Ingredients (Makes 6 tacos):

6 Carb Balance Fajita tortillas
10–12 oz shredded rotisserie chicken, seasoned with taco seasoning (also tastes great with crockpot salsa chicken!)
12 tbsp Siete Refried Black Beans (2 tbsp per taco)
1¼ cups reduced fat shredded Mexican cheese

For the creamy salsa dip:

½ cup nonfat plain Greek yogurt
1 cup salsa (use your fave!)

Optional Add-Ons:

Salsa mixed into the shredded chicken for extra flavor
Guacamole for dipping
Extra cheese sprinkled on top for an extra-crispy finish

Instructions:

Preheat oven to 400°F. Line a large baking sheet with parchment paper.
Warm your tortillas slightly so they fold easier (10–15 seconds in the microwave works great).
Assemble the tacos:
- Spread 2 tbsp of refried beans on one half of each tortilla.
- Top with shredded chicken and ~2.5 tbsp of cheese.
- Fold in half and press gently to seal.
Crispy Taco Hack:
- Place a sheet of parchment over the assembled tacos on the baking tray.
- Add a second baking sheet or a heavy oven-safe dish on top.
- This keeps the tacos flat and helps them bake up extra crispy without curling!
Bake for 10–12 minutes, removing the top tray in the last 2–3 minutes if you want a little extra browning.
Optional cheesy shell upgrade:
- Sprinkle a bit of cheese directly on top of the tortillas and return to the oven uncovered for 2–3 more minutes for that crispy cheese crust.
Make the dip: Mix Greek yogurt and salsa in a small bowl until smooth and creamy.
Serve immediately with creamy salsa and/or guacamole on the side.