Name: Sheet Pan Neiman Marcus Tacos
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Copycat
Ingredients: Cooking spray; 3 cups shredded cooked chicken; 1 cup sour cream, plus more for serving; 1/2 cup cooked and crumbled bacon, plus more for garnish; 1/3 cup thinly sliced scallions, plus more thinly sliced dark greens for garnish; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 8 oz. Cheddar cheese, shredded, divided; 12 (6 inch) corn tortillas

Ingredients

4 serv.

Cooking spray
3 cups shredded cooked chicken
1 cup sour cream, plus more for serving
1/2 cup cooked and crumbled bacon, plus more for garnish
1/3 cup thinly sliced scallions, plus more thinly sliced dark greens for garnish
1 teaspoon kosher salt
1/2 teaspoon black pepper
8 oz. Cheddar cheese, shredded, divided
12 (6 inch) corn tortillas

Instructions

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1 Position oven racks in top third and lower third of oven; preheat oven to 450 degrees F (235 degrees C). Generously spray 2 parchment-lined baking sheets with cooking spray.
2 Stir together chicken, sour cream, bacon, scallions, salt, black pepper, and 1/2 cup Cheddar cheese in a bowl until well combined.
3 Wrap tortillas in damp paper towels; microwave on High until warm and pliable, 30 to 45 seconds.
4 Carefully place 6 tortillas on each prepared baking sheet. Spread chicken mixture evenly over 1 half of each tortilla (about 1/4 cup each); top each evenly with remaining Cheddar cheese (about 2 tablespoons each). Fold tortillas in half, and gently press to adhere. Spray each folded tortilla generously with more cooking spray.
5 Bake in the preheated oven, rotating baking sheets between top and bottom racks halfway through, until tortillas are golden and crisp, about 16 minutes.
6 Remove from oven; let stand 5 minutes. Serve warm, topped with more sour cream, crumbled bacon, and thinly sliced dark greens of scallions. Recipe developed by Marianne Williams