Baked Chicken Street Corn Tacos

These tacos as so freaking easy and they’re so freaking delicious. We’re taking store bought rotisserie chicken, homemade elote dip, and plenty of cheese then stuffing it all in a flour tortilla to bake until perfectly golden and crisp. Doesn’t that sound like the perfect plan?

Let’s start with the chicken. Like I said, we’re going to let the grocery store help us out a little bit by doing all the heavy lifting for us. You can use dark meat, light meat, or a combo of both for these tacos…whichever you prefer. But to add a little extra pizazz to the chicken, we’re going to shred it then toss it in a skillet with some olive oil and a couple spices like chili powder, garlic powder, and cumin to help infuse a little extra flavor into the chicken. We don’t want to dry the chicken out by cooking it, so it’s going to be a super fast 4-5 minutes that we’ll heat the chicken with the spices, and that’s it for the chicken.

For the street corn dip, we’re going to take all of the flavors and key ingredients from traditional elote, and mix it into a chunky dip. So we need some corn, some mayo and sour cream, some lime juice, a little cilantro plus some dry spices, a touch of minced jalapeno, and some crumbly cotija cheese. Mix it all together in a bowl. Then half of the mix is being stuffed right inside the tacos, and the other half can be served on the side for some extra dunking and dipping. Now if you can’t find cotija cheese, that’s ok! Crumbled feta is a close substitute and works beautifully in these tacos too.

To assemble, we’ll layer in some pepperjack cheese, our seasoned chicken, and a scoop of our street corn dip. Fold the tortillas in half to get that taco shape, and give them a spritz of olive oil to help them get golden and crispy while they bake. Now, these tacos are pretty stuffed. So to help them stay closed while they’re in the oven, I like to give them a gentle press for a couple of seconds to help that top flap stay put. I also like to fold the tortilla in half and then unfold it before I stuff it to 1. give me a guide of where to stop with the filling since you can see the halfway mark and 2. help with that taco staying shut thanks to the natural crease.

These only take about 10 minutes in the oven to bake. And then, it’s time to chow down! To serve, you can put that extra corn dip right on top of the taco or you could snack on it kind of like a side dish. It’s totally your choice. And all tacos are amazing dunked in sour cream, so you could totally offer sour cream as a dipping option too.

These tacos are just so amazing. They’re bursting at the seams, literally, with flavor and texture. The chicken is soft and supple. The corn dip adds little pops of freshness to each bite while also adding a creamy component. The cheese is stretchy and gooey. And, that taco shell on the outside is the absolute perfect level of crispiness with a little chew still left to it. And if the flavors and textures weren’t enough for you, since these all bake together on a sheet pan, you can knock as many of these out at one time as you need without any extra effort. They even reheat well if re-toasted in the oven.

It really doesn’t get much better!

Ok, everyone! This is definitely not the last of the baked taco phenomenon as far as I concerned. What flavor profile do you want to see next?

I hope you enjoy! And, let’s eat!