Green Chile Chicken Baked Tacos
If you do not have access to freshly roasted Hatch green chiles, canned Hatch chiles will also work.
- 3 tablespoons canola oil
- 1 cup onion, diced
- 12 ounces roasted Hatch green chiles, peeled and chopped
- 1/2 teaspoon kosher salt
- 1 teaspoon garlic powder
- 2 teaspoons cumin
- 4 cups rotisserie chicken, shredded
- shredded cheese
Heat oven to 400 degrees.
In a skillet, place the canola oil, onion, Hatch chiles, salt, garlic powder and cumin. Stir to combine and cook over medium heat for 5 to 8 minutes. Stir occasionally.
Place the shredded chicken into the skillet and stir until the meat is coated with the mixture. Immediately remove from the heat.
Place the chicken into the tortillas. Top the chicken with cheese. Secure the tacos with a toothpick. Place into the oven and bake at 400 degrees for 10 minutes or until the cheese is melted and meat warmed through.
Place under the broiler until browned and crisped to preference. Top with cilantro and serve warm with a side of sour cream and lime wedges.