@allrecipes: We know what you're making this week...🤭🌮 Want to make this later? Save it on @myrecipes so it's ready when you are. Ingredients: 1 1/2 tablespoons olive oil 1 pound boneless skinless chicken breast, cut in ¾” inch pieces 1/2 cup finely chopped onion 1 teaspoon garlic powder 1 teaspoon kosher salt 1/2 teaspoon pepper 3/4 teaspoon chili powder 1/2 teaspoon cumin 1 cup green enchilada sauce or tomatillo salsa, divided 1 can pinto beans, drained 2 tablespoons melted butter 8 6-inch flour tortillas 2 1/2 cups shredded monterey jack cheese 1/2 cup sour cream Shredded lettuce and any other desired toppings Directions: Preheat oven to 375. Heat oil in a large skillet over medium-high heat. Season chicken pieces well with garlic powder, salt, pepper, chili powder and cumin. Add chicken to hot skillet and cook, undisturbed until browned and easily releases from the pan, 3-4 minutes. Add onion and stir chicken and cook, stirring occasionally, 3 more minutes. Add 2/3 cup salsa and beans and bring to a simmer. Reduce heat slightly and cook, stirring occasionally until slightly thickened and creamy, about 5 minutes. Brush sides and bottom of an 11 x 7 baking pan or baking dish with butter. Working with 1 tortilla at a time, use remaining butter to brush one side of each tortilla and place in dish. Place about 1 tablespoons of cheese in bottom of the tortilla and top with about 1/3 cup filling and a couple more tablespoons of cheese. Fold tortilla up like a taco and place it against the edge of the pan. Place a second buttered tortilla against the next one and top with cheese and filling. Fold in half and repeat with remaining tortillas, filling and cheese to fill the baking dish with side by side tacos. Top with any remaining cheese. Bake 20-25 minutes or until tops of each tortilla are golden brown and toasted and cheese is melted and bubbly. Meanwhile, stir together remaining salsa with sour cream until well combined. Top with lettuce just before serving and serve topped with sour cream sauce. ✨ Recipe Inspiration: @iramsfoodstory 🎥: Nicole @nicolesperfectbite #chicken #tacos #baking #dinner
Allrecipes
Region: US
Sunday 01 November 2026 16:01:33 GMT
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ANTHONY C :
PLEASE WHITE PEOPLE STOP RUINING MEXICAN FR LIKE ANOTHER RACHEL RAY ALL CANNED FOODS IS NOT COOKING
2026-11-01 18:34:34
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babbs :
my fat butt is frying those shells 😂
2026-11-01 16:59:12
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greg :
"Your Welcome"
HAHAHA
2026-11-02 01:26:43
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elsa :
looks good
2026-11-02 02:53:59
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JP Las Vegas :
Wish I could save this recipe
2026-11-01 17:52:49
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sking228 :
Corn tortillas ok?
2026-11-01 16:44:44
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lisadeangelo193 :
Made them for lunch today!
2026-11-01 20:19:48
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MELISA-Healing-2026 :
I am adding peppers and onions. Garlic.
2026-11-01 17:40:27
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Kristi :
u lost me at pinto beans
2026-11-01 21:22:20
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IndustrialCheesecake :
That looks amazing!🤤
2026-11-01 18:11:22
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Jessi Richardson Bai :
Omg making this this week!!!!!
2026-11-01 22:00:33
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nini :
your recipes are INCREDIBLE
2026-11-01 17:26:23
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daisyperkins5 :
yummy Yummy
2026-11-02 01:01:26
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M.🇨🇦 :
Yall are still using plastic boards??
2026-11-01 16:13:09
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Anna Allman993 :
The nail taps on a taco 🌮? Really?!
2026-11-01 22:29:13
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Jennifer Garriga :
yum 😋
2026-11-01 19:32:05
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Lori B :
Wow!
2026-11-01 21:02:04
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Scott Durham :
That’s looks fantastic
2026-11-01 17:15:31
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jasnev1_ :
Winner
2026-11-01 19:22:37
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JenFern :
Looks delicious, my frijoles are always separate, but I would add bell pepper on Chili’s to the chicken. Love the idea of putting in the oven instead of frying
2026-11-01 16:43:59
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Sue Sineath :
❤️❤️❤️❤️you!!!!
2026-11-01 20:43:58
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Panzón :
2026-11-02 04:06:02
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c s :
Maybe use ground chicken?
2026-11-01 18:27:14
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KeeperBelle :
Can’t wait to make this. Thank you 🤗
2026-11-01 17:25:16
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Santa Cruz Elks Bingo :
I just can’t do flour tortillas my ancestors would come and slap me while asleep. Use corn and fry them 😋 tacos dorados
2026-11-01 17:55:57
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