{Foodie Week} Baked Chicken Tacos

Truth be told, today's recipe came to be one evening because I planned to make chicken enchiladas, but started dinner really late and realized I didn't have all the ingredients I needed to make the enchilada sauce (we'll just chalk that up to mommy brain!). And so it morphed into the next best thing, baked chicken tacos! And lucky for us, they came out quite tasty. I love when that happens!

Baked Chicken Tacos

Ingredients

2 boneless, skinless chicken breasts
1 jalapeno, diced and seeded
1/2 can black beans, no salt added
1/2 can corn, no salt added
1/2 cup salsa
8 small corn tortillas
1/2 cup shredded cheese
olive oil
taco seasoning
sea salt
fresh ground black pepper

optional for serving
salsa
avocado
cilantro
sour cream


Directions

1. Preheat over to 375 degrees.
2. Season chicken with taco seasoning, sea salt and fresh ground pepper, to taste. Heat olive oil in a non stick pan over medium-high heat. Cook chicken about 5 minutes on each side.
3. Shred cooked chicken breasts using two forks to separate the meat.
4. Layer each tortilla with shredded chicken, beans, corn, jalapeno and salsa and place in a rectangular dish.
5. Once all the tortillas are filled and placed snugly in the baking dish, sprinkle each individual taco with shredded cheese.
6. Place baking dish in the oven for 15-20 minutes, until cheese is melted and tacos are heated through.
7. Serve immediately and top with salsa, sliced avocado, sour cream and fresh cilantro.

{Just for the record, this heaping plate was my husband's}