Description
A delicious recipe for baked chicken and cheese tortillas that can be served as a fantastic appetizer or a main dish.
Ingredients
Scale
- 8–10 corn or flour tortillas (street-taco size)
- 2 cups cooked shredded chicken
- 1 can refried beans (black or pinto)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 tablespoon olive oil or cooking spray
- Salt, chili powder, and garlic powder to taste
- Optional toppings: pico de gallo, avocado, lettuce, sour cream, jalapeños
Instructions
- Preheat oven to 400°F (200°C) and line a sheet pan with parchment paper.
- Warm tortillas slightly and brush both sides with olive oil.
- Spread a thin layer of refried beans on each tortilla.
- Top with shredded chicken, cheese, and a pinch of seasoning.
- Arrange on the sheet pan in a single layer.
- Bake for 8–10 minutes, until edges are golden and cheese is melted.
- Cool for 2–3 minutes before adding toppings.
- Garnish with lettuce, salsa, and avocado slices before serving.
Notes
- These tortillas can be customized with your favorite toppings.
- Serve immediately for best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tortillas
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg