🌮🔥 Happy Tuesday, Fam!

Tonight’s tacos are skipping the skillet shuffle and heading straight for the oven.

We’re packing buttery flour tortillas with seasoned chicken, creamy pinto beans, green enchilada sauce, and enough Monterey Jack to create those golden, bubbly edges everyone quietly fights over.

The tacos bake side by side, which means they hold each other upright like a tiny, cheese-filled support group. Practical. Delicious. Emotionally stable.

👇 Scroll down for the proper baked taco!

Cheers & hot sauce,
~ The Taco Tuesday Crew

P.S. Extra Guac and homemade Pico de Gallo are always good ideas!

Recipe By: @allrecipes

Recipe Inspiration: @iramsfoodstory

🌮 Fun Fact: Pinto beans got their name from Spanish for “painted,” thanks to their speckled shells. Tiny beans, big taco-night personality energy. 

🎥 WATCH The Video

For The Chicken Filling
1 1/2 tbsp olive oil
1 lb boneless, skinless chicken breast, cut into 3/4-inch pieces
1/2 cup finely chopped onion
1 tsp garlic powder
1 tsp kosher salt
1/2 tsp black pepper
3/4 tsp chili powder
1/2 tsp ground cumin
1 cup green enchilada sauce or tomatillo salsa, divided
1 15-oz can pinto beans, drained

For The Tacos
2 tbsp butter, melted
8 6-inch flour tortillas
2 1/2 cups shredded Monterey Jack cheese

For Serving
1/2 cup sour cream
Shredded lettuce
Any other taco toppings your Tuesday requires

1️⃣ Heat Things Up
Preheat the oven to 375°F. Heat the olive oil in a large skillet over medium-high heat.

2️⃣ Season The Chicken
Season the chicken with the garlic powder, salt, black pepper, chili powder, and cumin.

3️⃣ Get Some Color
Add the chicken to the hot skillet. Let it cook undisturbed for 3 to 4 minutes, until browned and easy to release from the pan.

4️⃣ Add The Onion
Stir in the chopped onion. Continue cooking, stirring occasionally, for about 3 minutes.

5️⃣ Make It Saucy
Add 2/3 cup of the green enchilada sauce and the drained pinto beans. Bring everything to a simmer. Reduce the heat slightly and cook for about 5 minutes, stirring occasionally, until the filling is creamy and slightly thickened.

6️⃣ Butter The Dish
Brush the bottom and sides of an 11-by-7-inch baking dish with some of the melted butter.

7️⃣ Build The First Taco
Working with one tortilla at a time, brush one side lightly with butter and place it in the baking dish. Add about 1 tbsp cheese, roughly 1/3 cup chicken filling, and another couple of tablespoons of cheese. Fold the tortilla like a taco and lean it against the side of the dish.

8️⃣ Pack The Pan
Repeat with the remaining tortillas, filling, and cheese, arranging the tacos tightly side by side. Sprinkle any remaining cheese over the top

9️⃣ Bake Until Golden
Bake for 20 to 25 minutes, until the tortilla edges are golden and toasted and the cheese is melted and bubbly

🔟 Mix The Sauce
While the tacos bake, stir the sour cream together with the remaining green enchilada sauce until smooth.

1️⃣1️⃣ Finish And Serve
Top the baked tacos with shredded lettuce just before serving. Drizzle with the sour cream sauce and add any other toppings you love. Serve immediately, preferably before someone claims the crispiest corner taco.

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