BBQ Chicken Baked Tacos

Course: Lunch, Dinner

Ingredients:

For the BBQ Chicken Filling:

• 3 cups shredded rotisserie chicken

• 1/2 cup barbecue sauce

• 1/2 cup diced red onion

• 1 cup corn kernels (fresh, frozen, or canned)

• 2 jalapeños, finely diced (seeds removed for less heat)

• 1 clove garlic, minced

• Salt and pepper to taste

For the Baked Tacos:

• 12 small taco-sized flour tortillas

• 1 cup Chihuahua Brand Quesadilla Melting Cheese from V&V Supremo

Optional Toppings:

• Queso Fresco Fresh Crumbling Cheese from V&V Supremo

• Sour cream

• Diced tomatoes

• Avocado slices

• Additional cilantro

Instructions:

1. Preheat your oven to 400°F.

2. In a mixing bowl, combine shredded rotisserie chicken, barbecue sauce, diced red onion, jalapeño, corn, garlic, salt, and pepper.

3. Mix well until the chicken is evenly coated with the barbecue sauce mixture.

4. Arrange the small flour tortillas on a baking sheet lined with parchment paper, overlapping them slightly.

5. Spoon the BBQ chicken filling onto 1/2 of each tortilla, distributing it evenly.

6. Sprinkle shredded cheese over the top of the chicken mixture.

7. Fold the tortilla in half and place another baking sheet over the tacos. This will help them stay closed while baking.

8. Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the tacos are heated through, and the cheese is melted and bubbly.

9. During the last minute of baking, remove the tacos from the oven and, optionally, crumble on some queso fresco.

10. Turn the oven to broil and bake for 1 minute more until queso fresco is melted and tacos are golden brown.

11. Remove the baked tacos from the oven.

12. Serve the BBQ Chicken Baked Tacos immediately.

13. Optional: Top with sour cream, diced tomatoes, avocado slices, and additional cilantro.