Baked Chicken Tacos Recipe
Ingredients
- 1 tbspolive oil
- ½ lbcooked chicken
- 1 oztaco seasoning
click for recipe
- ½ conion
any kind works
- 14.5 oztomatoes)
fully drained (1 can
- 4 ½ ozgreen chiles)
fully drained (1 can
- 10hard taco shells
I like Old El Paso Stand 'N Stuff
- 8 ozrefried beans
½ can
- 2 cMexican blend cheese
- sliced jalapeños
- sour cream
- salsa
- shredded lettuce
- chopped fresh cilantro
Directions
- 1
Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
- 2
Shred chicken. I used Rotisserie chicken but you can cook chicken in a slow cooker as well.
- 3
Heat the olive oil over medium heat in a medium skillet.
- 4
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- 5
Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- 6
Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
- 7
Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
- 8
Spoon 1 tbsp beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- 9
Sprinkle each shell generously with shredded cheese, the more the better!
- 10
Bake for 7-10 minutes, or until cheese is fully melted and the edges of the shells are browned.
- 11
Remove from the oven and top with your favorite items such as jalapeños, sour cream, shredded lettuce, cilantro, and salsa.
Baked Chicken Tacos Recipe
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About this Recipe
Craving a fuss-free, crowd-pleasing meal that delivers big on flavor? These Baked Chicken Tacos are your answer, making taco night incredibly easy and delicious for family dinners or your next Cinco de Mayo celebration. Imagine a whole tray of perfectly filled tacos, hot from the oven and ready to be devoured.
Why This Recipe Works
What sets these chicken tacos apart is the brilliant baked approach, allowing you to prepare a generous batch of ten tacos all at once in a single baking dish. Using shredded cooked chicken, like a convenient rotisserie chicken, dramatically cuts down on prep time. This method ensures every taco is warmed through with melty cheese and savory fillings, eliminating the need for individual pan-frying.
What to Expect
You'll find these baked chicken tacos to be a delightful combination of textures and tastes. Each bite offers the satisfying crunch of a hard taco shell, giving way to a warm, savory filling of seasoned shredded chicken, refried beans, diced onions, and the subtle zest of drained diced tomatoes and green chiles. Melty Mexican blend cheese binds it all together, creating a hearty and comforting main course. With 226 calories per serving, this is a substantial and satisfying dish everyone will love.
Customization & Variations
These tacos are wonderfully adaptable to your preferences. While the recipe uses shredded cooked chicken, you can experiment with other pre-cooked protein options if you like. Don't hesitate to pile on your favorite toppings; beyond the suggested sliced jalapeños, sour cream, salsa, shredded lettuce, and fresh cilantro, consider adding a squeeze of lime or a sprinkle of cotija cheese. For a different texture, you could try a spicier blend of taco seasoning.
Serving & Context
Serve these baked chicken tacos straight from the pan for a vibrant and interactive meal. They're ideal for casual family dinners, lively gatherings, or festive occasions like Cinco de Mayo, where a tray of ready-to-eat tacos is always a hit.