Baked Cilantro Chicken Tacos

Preheat the oven to 450°F. Wash and dry the fresh produce. In a small baking dish (or large for 4 servings), combine the pulled chicken (tearing the pieces apart before adding), corn, tomatoes, cilantro sauce, and cream (shaking the packet before opening); season with salt and pepper and stir to combine. Evenly top with the cheddar and monterey jack. Tightly cover the dish with foil and bake 15 to 20 minutes, or until the cheese is melted and the chicken is heated through. Remove from the oven. Carefully press down on the tomatoes with the back of a spoon to burst; stir to combine.

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in aluminum foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Assemble the tacos using the warmed tortillas, baked chicken and vegetables, sour cream, and crispy onions. Enjoy!