Ingredients
Scale
- 1/4 cup greek yogurt
- 1/4 cup sour cream
- 2 tablespoons mayonnaise
- 1 chipotle pepper in adobo sauce minced
- 1 tablespoon adobo sauce
- 1/2 tablespoon lime juice
- Salt
- 2 tablespoons neutral oil* divided
- 1 pound ground chicken
- 1/2 cup enchilada sauce
- 1 tablespoon taco seasoning
- 12 corn tortillas
- 6 oz shredded cheese
Instructions
- Whisk together the yogurt, sour cream, mayonnaise, chipotle pepper, adobo sauce, and lime juice for the sauce. Season with salt to taste and refrigerate.
- Preheat the oven to 425ºF. Brush 1 tablespoon of oil over a large baking sheet.
- In a skillet over medium-high heat, add ground chicken and cook until browned and fully cooked.
- Mix in the enchilada sauce and taco seasoning, heating until bubbling.
- Heat the tortillas. For each tortilla, add about 1 tablespoon of cheese, followed by some chicken mixture. Top with another tablespoon of cheese and fold.
- Place the filled tacos on the baking sheet. Repeat with remaining ingredients.
- Brush the tops of the tacos with the remaining oil.
- Bake for about 20 minutes, flipping halfway, until crispy and cheese is melted.
- Serve with the prepared sauce for dipping.
Notes
For extra flavor, consider adding toppings like avocado, lettuce, or diced tomatoes when serving.
Experiment with different types of cheese to find your favorite combination for the tacos.
Nutrition
- Serving Size: 1 taco
- Calories: 390
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 90mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.