Creamy Street Corn Chicken Tacos
These crispy baked tacos are filled with cheesy rotisserie chicken and sweet street corn for a dinner everyone will love.
dailyrecipesbook.comThere is something so special about the combination of creamy corn and tender chicken tucked inside a crispy shell. These tacos are a favorite in my house because they come together quickly using store bought rotisserie chicken, which saves so much time on busy weeknights.
I love to serve these right out of the oven when the cheese is perfectly melted and bubbly. If you want a little extra zing, do not forget to squeeze a fresh lime over the top before you take that first bite.
Ingredients
- 2 cups shredded rotisserie chicken
- 1 cup corn kernels, fresh or frozen
- 1 cup shredded monterey jack cheese
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 8 small flour tortillas
- 1/4 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- Lime wedges for serving
Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit and lightly grease a large baking sheet.
- 2
In a mixing bowl, combine the shredded chicken, corn, monterey jack cheese, sour cream, and chili powder until well mixed.
- 3
Spoon a generous amount of the chicken mixture onto one side of each tortilla, then fold the tortillas in half.
- 4
Place the tacos on the prepared baking sheet and bake for 12 to 15 minutes until the edges are golden brown and crispy.
- 5
Remove from the oven and top with the crumbled feta cheese and fresh cilantro.
- 6
Serve warm with lime wedges and an extra side of sour cream for dipping.
๐ก Tips
Store any leftovers in an airtight container in the fridge for up to two days. To reheat, pop them in the oven or an air fryer to get that crispy texture back. These taste great served alongside a simple side salad or extra black beans.
Made this recipe? Let us know how it went.
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