Sheet Pan Chicken Tacos

Servings: 4



  • 2 Cups Chicken Guiso
  • 8 Flour Tortillas 
  • ½ Cup Shredded Monterey Jack 
  • Olive Oil as Needed 


Optional: Store-bought Salsa for dipping 

Sheet Pan Chicken Tacos

Notes* The original chicken guiso recipe yields 4 cups so you may freeze half of the guiso or meal prep with the other half using the guiso as a topping over rice with sliced avocado on the side.


Step 1:

Preheat oven to 425 degrees F. 

Step 2:

Grease a sheet pan with a thin layer of olive oil to prevent sticking.

Step 3:

Place one tortilla on sheet pan and top with 1 TBSP cheese and 1 heaping TBSP of Chicken Guiso. Note: It is best to use a slotted spoon for the guiso to reduce the amount of liquid in the filling.

Step 4:

Fold over and press firmly with your hand to ensure it remains closed. It’s okay if a little broth spills out of the sides of the taco. Repeat this until you have 8 tacos.

Step 5:

Brush on a little of the broth from the guiso onto the top of the tacos. Finish off with a light drizzle of olive oil.

Step 6:

Bake in oven for about 10 minutes. Flip and bake for another 3-5 minutes or until lightly golden brown and firm to the touch.

Step 7:

Serve immediately with your favorite salsa for dipping!