SHEET PAN CHICKEN TACOS

CHICKEN TACOS

1 pound boneless, skinless

1 T. olive oil, plus more for tortillas or olive oil spray

½ tsp. paprika

½ tsp. chili powder

½ tsp. garlic powder

½ tsp. onion powder

½ tsp. oregano or Italian seasoning

¼ tsp. cumin

½ tsp. taco seasoning

Squirt of green taco sauce (optional)

8 small tortillas (flour or corn)

Shredded cheese (any type you like)

CHIPOTLE CREMA

¾ cup sour cream

3 T. mayo (more if you find it too spicy)

1 chipotle pepper in adobo sauce

¼ tsp. taco seasoning

Juice of 1 lime

Preheat oven to 400 degrees

Cut chicken into small pieces and mix with all the seasonings.

Sauté with olive oil.  Cook until done.

Add a squirt of green taco sauce.

Line a cookie sheet with parchment paper.

Lay tortillas out on the counter and fill one side with chicken.

Top with cheese.  Fold over and press to close.

Brush or spray with olive oil on the outside, turn and oil other side.

Lay on prepared pan and top with more cheese.

Bake at 400 degrees for 12 minutes.

While baking, prepare the Chipotle Crema.

Crema:

Mix all ingredients in a food processor or blender.

Can also be topped with lime, cilantro, guacamole, pico, pickled red onions.