Oven-Baked Chicken Tacos
with Guacamole, Guajillo Sauce & Jalapeño
Details
Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! For this dish, you’ll bake a hearty taco filling—featuring tender bites of chicken, fresh tomatoes, smoky guajillo sauce, and more—to serve inside soft flour tortillas. You’ll finish the tacos off with melty cheese and a dollop of creamy guacamole.
Ingredients
10 oz
Boneless Chicken Breast Pieces
4 each
Flour Tortillas
4 oz
Grape Tomatoes
⅓ cup
Guajillo Chile Pepper Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Guacamole
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 each
8-oz can Tomato Sauce
1 oz
Sliced Pickled Jalapeño Peppers
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & bake the tray
Preheat the oven to 450°F. Wash and dry the tomatoes. Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In the tray, combine the seasoned chicken, tomatoes, guajillo sauce, and tomato sauce. Season with salt and pepper; stir to thoroughly combine. Bake, uncovered, 19 to 21 minutes, or until slightly thickened and the chicken is cooked through.
step 2
Warm the tortillas & serve your dish
Meanwhile, wrap the tortillas in 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. Serve the baked tray with the warmed tortillas. Top with the cheese, guacamole, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Enjoy!
Ingredients
10 oz
Boneless Chicken Breast Pieces
4 each
Flour Tortillas
4 oz
Grape Tomatoes
⅓ cup
Guajillo Chile Pepper Sauce
2 oz
Shredded Cheddar & Monterey Jack Cheese Blend
¼ cup
Guacamole
1 tbsp
Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
1 each
8-oz can Tomato Sauce
1 oz
Sliced Pickled Jalapeño Peppers
1 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & bake the tray
Preheat the oven to 450°F. Wash and dry the tomatoes. Pat the chicken dry with paper towels. Season with salt, pepper, and enough of the spice blend to coat (you may have extra). In the tray, combine the seasoned chicken, tomatoes, guajillo sauce, and tomato sauce. Season with salt and pepper; stir to thoroughly combine. Bake, uncovered, 19 to 21 minutes, or until slightly thickened and the chicken is cooked through.
step 2
Warm the tortillas & serve your dish
Meanwhile, wrap the tortillas in 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. Serve the baked tray with the warmed tortillas. Top with the cheese, guacamole, and as much of the pepper as you'd like, depending on how spicy you'd like the dish to be. Enjoy!
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