WEEKNIGHT CHEESY BAKED CHIPOTLE CHICKEN TACOS WITH CILANTRO LIME RANCH

What I love the most about this is that you can serve it pretty much any time of the day! With these very basic ingredients, you will surely have the best treats ever! Try this recipe now and prepare to fall in love. Enjoy!

Ingredients:

2 tbsp extra virgin olive oil

1 lb ground chicken, beef, or turkey

1 yellow onion, chopped

2-3 tsp chipotle chilli powder, use to your taste

2 tsp smoked paprika

1 1/2 tsp ground cumin

1 tsp garlic powder

1/4-1/2 tsp crushed red pepper, use to your taste

1/2 tsp dried oregano

1 tsp kosher salt

1/4 c fresh cilantro, chopped

12 hard shell tacos (see notes for homemade option)

2 c shredded Mexican cheese

Cilantro Lime Ranch

1 c sour cream or plain Greek yoghurt

3/4 c fresh cilantro, finely chopped

1 tsp garlic powder

1 tsp onion powder

1/4 c pickled jalapeños, chopped + 2 tbsp brine

juice from 2 limes

1 tsp kosher salt

Directions:

Prepare the oven and preheat to 215 degrees C or 425 degrees F.

Place a large skillet on the stove and turn the heat to high.

Add olive oil and allow it to become hot.

Add the ground chicken and onion. Sauté for about 5 minutes or until brown.

Add the garlic powder, chipotle chilli powder, cumin, paprika, oregano, red pepper flakes, salt, and oregano. Stir until well mixed.

Add 3/4 cup of water and stir until well mixed.

Turn the heat down to medium, then simmer for about 10 minutes or until the texture becomes thick.

Remove the skillet from heat, then add the cilantro. Stir until well mixed.

Arrange the taco shells into a 9×13-inch baking dish.

Place them inside the preheated oven and bake for about 5 minutes.

Fill each taco shell with meat and cheese.

Place them inside the oven and bake for 10 minutes or until the cheese is melted completely.

To Make the Ranch:

In a glass jar, add all the ingredients for the ranch. Shake the glass until well combined.

Spread the ranch on top of the taco shells.

Serve with your favourite toppings and enjoy!

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