Crispy Oven Baked Chicken Tacos

Ingredients

• 1 tablespoon oil
• 1 sweet onion, chopped
• 6 cloves of garlic, chopped
• 1-3 medium jalapenos, chopped
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• 1 lime
• ¼ cup freshly chopped cilantro
• 2 cups shredded cheese
• Salt and pepper to taste
• 1 1/2 lbs rotisserie chicken, chopped
• 24 La Cocina Corn Tortillas

Directions

1. Preheat oven to 425 °F. Spray baking sheet with oil.
2. Place bags of tortillas in warm water (increases pliability).
3. Heat 1 tablespoon of oil in a large pan on the stove over medium heat. Sauté onion, garlic and jalapenos until onion is translucent.
4. Add chili powder, paprika, oregano and cumin and cook until fragrant. Turn off heat.
5. Mix in juice from lime, cilantro, 1 ¾ cups cheese and rotisserie chicken.
6. Place 2 tablespoons of the chicken mixture onto one half of the tortilla. Add 1-2 teaspoons of cheese. Fold over the tortilla and lightly spray with cooking oil. Place heavy, oven-safe dish on folded tortillas to prevent them from opening. After baking for 5 minutes, remove heavy dish and tacos will remain closed. Bake until golden brown.
7. Serve with sour cream, salsa and guacamole and enjoy!