Baked Chicken Tacos

To say that I've been stressed the past couple weeks is an understatement. My team at work had our main event of the year last week, resulting in lots of late nights, early mornings, and my brain constantly running over everything that I need to do. Stressed, sleep-deprived Emily is not someone the world wants to be friends with.

Usually at this point I'd be face-first in my carton of cookie dough ice cream to cope. But then the poor eating leads to lots of guilt and regret and that isn't a happy ending either. 

Enter these baked chicken tacos. Baked tacos are a favorite of mine; I used to make them all the time, but had forgotten all about their endless possibilities until this recipe. I switched up my usual tacos and am so happy with how these turned out. What cookie dough ice cream? I wanna be face first in these tacos.

Baked Chicken Tacos

- Crunchy tortilla shells
- 4 boneless, skinless chicken breasts
- 1 red bell pepper, diced
- 1/2 red onion, diced
- 1 can of corn
- 1 jar salsa verde (or salsa of preference)
- 2 tbs taco seasoning
- 2 tsp garlic powder
- Shredded Monterrey jack cheese
- Fresh cilantro
- Olive oil

Optional toppings:
- Fresh chopped cilantro
- Guacamole
- Additional salsa

1. In the morning, place your chicken on the bottom of your crock pot, coating with the taco seasoning and the jar of salsa. Place it on low for 6 - 8 hours. When your chicken is cooked, shred it and stir to make sure all of the pieces are coated with the salsa and seasoning. Replace the lid and keep warm until you're ready to assemble your tacos.
2. Preheat the oven to 350 degrees. In a skillet, heat your olive oil. Once it's warm,  fire roast your pepper, onion and corn with your garlic powder. Once it's a little charred and the veggies have softened, add in the cilantro.
3. In a baking dish, line up your hard tortilla shells. Place a heaping fork-full of the chicken in the bottom of each shell, followed by a spoonful of the veggies. Once all shells have been filled, sprinkle on the cheese.
4. Place the dish of tacos in the oven to cook until the cheese melts, about 5 minutes.