Sheet Pan Chicken Tacos
- 2 Cups Chicken Guiso
- 8 Flour Tortillas
- ½ Cup Shredded Monterey Jack
- Olive Oil as Needed
Optional: Store-bought Salsa for dipping
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.
Preheat oven to 425 degrees F.
Grease a sheet pan with a thin layer of olive oil to prevent sticking.
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.
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.
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.
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.
Serve immediately with your favorite salsa for dipping!