Sheet Pan Chicken Tacos
Sheet pan chicken tacos combine smoky chipotle chicken, roasted veggies, and melty cheese in soft tortillas for a no-fuss meal. Perfect for busy nights, easily customizable, and a real crowd-pleaser! Serves 8-12 depending on how many tacos each person has.
Ingredients
- 2 pounds boneless skinless chicken tenders or small breasts
- 4 tablespoons extra virgin olive oil
- 5 chipotle chilies in adobo, finely chopped
- kosher salt and black pepper
- 6 ears corn
- 2 poblano peppers, or green peppers
- 2 sweet onions, quartered
- 6 large garlic cloves, peeled
- 5-6 cups salsa verde
- 1 cup fresh cilantro, chopped, plus more for serving
- 24 small flour tortillas, or corn
- 2 cups shredded Mexican mixed cheese
- 1 cup shredded pepper jack cheese
- Toppings: avocado, sour cream, crumbled cotija cheese, quartered limes.
Equipment
- 1 large baking sheet pan
Instructions
- Preheat the oven to 400 degrees F.
- Rub the chicken with 2 tablespoons of olive oil, the chipotle chilies, and a pinch each of salt and pepper, and place on a large baking sheet. Arrange the whole corn cobs, poblano peppers, quartered onions, and garlic around the chicken. Drizzle with olive oil and season with salt and pepper. Bake for 15 minutes, until the chicken is cooked through (it might take longer is the chicken breast is really thick). Remove the chicken from the baking sheet and set aside.
- Turn the oven to BROIL. Place the vegetables back in the oven and roast until lightly charred, 1-2 minutes, turning them as they roast. Don't walk away but watch closely. Remove from the oven and allow to cool for a few minutes.
- Using two forks, shred the chicken. Cut the corn kernels from the cob. Peel off the skin of the poblano pepper (you don't need to remove it all), and the seeds, and cut into small pieces. Next, chop the onions and garlic. Add all the veggies together in a large bowl and toss with 2 cups of salsa verde, and 2 cups Mexican mixed shredded cheese. Toss together and add the cilantro.
- Make the tacos: Line a large baking sheet with foil. To each tortilla, add the chicken mixture and the veggies. Do this until all 24 tacos are filled and place on the lined baking sheet. Pour any remaining salsa verde over the top and sprinkling with the Jack cheese.
- Transfer the baking sheet to the oven and bake for 10-15 minutes, until the cheese has melted.
- Serve the sheet pan chicken tacos with your favorite toppings (avocado, sour cream, crumbled cotija cheese, quartered limes) and serve warm.
Notes
NOTE: Look for green peppers if you can't find poblano peppers in the grocery store.
Nutrition Facts
Calories: 629kcal, Carbohydrates: 61g, Protein: 36g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 89mg, Sodium: 1667mg, Potassium: 965mg, Fiber: 5g, Sugar: 18g, Vitamin A: 1266IU, Vitamin C: 32mg, Calcium: 363mg, Iron: 4mg