Juicy roasted chicken thighs soak up bold chipotle flavor as they bake on a single sheet pan, making these tacos both effortless and deeply satisfying. The shredded chicken is tucked into warm tortillas with melty cheese, then crisped in the oven for the perfect golden finish. Served alongside a fresh cilantro‑lime crema and extra picante sauce for dipping, these tacos deliver smoky heat, creamy brightness, and crunch—all in one easy weeknight meal.
Step 1
Heat the oven to 425°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating). Line a rimmed baking sheet (about 18x13-inch size) with parchment paper or aluminum foil. Arrange the chicken on the baking sheet and season with salt and pepper.
Step 2
Reserve 3/4 cup picante sauce. Pour the remaining sauce over the chicken. Bake for 25 minutes or until the chicken is no longer pink in the center. (Internal temperature should reach 165°F.)
Step 3
While the chicken is cooking, combine sour cream, cilantro, 2 tablespoons picante sauce (from the reserved 3/4 cup) and lime juice in a small bowl. Set aside.
Step 4
Shred chicken and toss with any sauce and juices from the pan. Discard parchment or foil and line pan with fresh parchment or foil.
Step 5
Place about 1/3 cup chicken mixture on one half of each tortilla then top with 1 1/2 tablespoons cheese. Fold tortillas in half and arrange on prepared baking pan. Spray lightly with cooking spray if desired.
Step 6
Bake for 10 minutes or until crisp, turning once halfway through cooking. Serve with crema and remaining picante sauce for dipping.
