Baked Chicken Tacos
Baked Chicken Tacos are a delicious and fun twist on traditional tacos, featuring a crispy texture and customizable toppings, perfect for weeknight dinners or gatherings.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 0.5 pound shredded cooked chicken (rotisserie) You can use fresh chicken breast if preferred.
- 1 ounce taco seasoning Use your preferred brand or homemade.
- 0.5 cup diced onion
- 14.5 ounces diced tomatoes (fully drained, 1 can)
- 4.5 ounces diced green chiles (fully drained, 1 can)
- 10 pieces hard taco shells Old El Paso Stand 'N Stuff preferred.
- 8 ounces refried beans (½ can)
- 2 cups shredded Mexican blend cheese
Toppings
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
Preparation
- Preheat your oven to 400°F and spray a 9x13-inch baking dish with nonstick spray.
- Heat the olive oil in a medium skillet over medium heat.
- Add the diced onion and cook for 2-3 minutes until translucent and fragrant.
- Stir in the shredded chicken, taco seasoning, diced tomatoes, and green chiles. Mix well and reduce to a simmer. Cook for 5-8 minutes.
Assembling
- Stand the taco shells in the baking dish, fitting 10 shells by placing 2 on each side.
- Bake the taco shells for 5 minutes to make them crispy, then remove from the oven.
- Spoon 1 tablespoon of refried beans into each taco shell, then fill almost to the top with the chicken mixture.
- Sprinkle each taco shell generously with shredded cheese.
Baking
- Bake again for 7-10 minutes, or until the cheese is melted and the edges of the shells are browned.
Serving
- Remove from the oven and add your favorite toppings, such as jalapeños, sour cream, shredded lettuce, cilantro, and salsa.
- Serve hot from the oven, allowing everyone to customize their tacos.
Notes
For extra flavor, add black beans or corn to the chicken mixture. To make it vegetarian, substitute chicken with lentils or sautéed vegetables. These tacos can also be made with ground turkey or beef.