Crispy Baked Chipotle Chicken Tacos

Directions

1. For the pico de gallo: In a medium serving bowl, combine the chopped onion, jalapeño, lime juice, garlic sauce and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.
2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if needed.
3. Let the pico sit for at least 15 minutes or up to several hours in the refrigerator before serving. keeps well in the refrigerator, covered, for up to 4 days though will become quite juicy.
4. For the taco filling: preheat oven to 400°
5. In a bowl, combine the enchilada and adobo sauces (from the canned chipotles). Measure ½ cup for the taco filling and set both aside.
6. In a large skillet, heat the olive oil over medium high heat.
7. Add the onion and sauté until soft and lightly browned, about 10 minutes.
8. Add the ½ cup reserved adobo enchilada sauce, chopped chipotle, cumin, creamy garlic sauce and salt; stir to combine and cook until the sauce is thick.
9. Remove from the heat and add the shredded chicken, stirring to combine. Let cool a bit then stir in the chopped cilantro. Set aside. (Filling can be made up to 3 days ahead and refrigerated. Let come to room temperature before continuing.)
10. For the tacos: line a sheet pan with parchment and give it a spritz or a brush of cooking oil.
11. Space twelve teaspoons of grated cheese on the sheet pan in twelve little piles, each spread in a row roughly the length of a tortilla. This will melt during baking and create a cheesy crust on the outside of the taco.
12. Wrap the tortillas in a damp towel and microwave on high for 20-30 seconds until soft.
13. Take a softened tortilla and brush one side lightly with reserved adobo enchilada sauce.
14. Add a spoonful of the chicken mixture to one half of the tortilla and top with a tablespoon of cheese.
15. Gently fold the tortilla in half, press gently to close and lay on the sheet pan on top of a cheese pile.
16. Repeat the process, with the remaining tortillas and filling. It will be a tight fit. It too crowded, use another sheet pan.
17. Brush the top of each taco with more of the adobo enchilada sauce and another good pinch of cheese.
18. Spritz or brush another sheet of parchment paper with cooking oil and lay oiled side down on top of the tacos. Top with another sheet pan to keep the tacos flat during baking and help the crisping.
19. Bake for 15 minutes.
20. Remove the top tray and gently peel back the top piece of parchment, using a knife to gently release any cheese that sticks.
21. Place back in the oven and bake for an additional 8-10 minutes to fully crispy the cheese Watch carefully to avoid any burning.
22. When the tacos are golden brown and crispy, transfer them to a serving platter and serve while hot with the pico de gallo, the extra chipotle/enchilada sauce for dipping and lime wedges.