Baked Chicken Tacos
Taco shells filled with seasoned shredded chicken and refried beans, topped with shredded cheese and baked until the cheese melts. Finish with green chiles and shredded lettuce.
Servings: 12 tacos
Ingredients
Ingredients
- ?12 taco shells
- ?1 tablespoonoil
- ?1 oniondiced
- ?2 clovesgarliccrushed
- ?4 cupsshredded chicken
- ?2 tablespoonstaco seasoning
- ?7 ounces 200 gsalsa
- ?1 cuprefried beans
- ?1 and 1/2 cupsshredded Mexican cheese blendor mozzarella or cheddar
- ?1/2 cupgreen chiles
- ?shredded lettuce
Instructions
Instructions
- Preheat the oven to 350°F (180°C). Arrange the 12 taco shells upright on a baking tray in a single layer and bake for 5 minutes. Remove from the oven and set aside.
- While the shells bake, heat 1 tablespoon oil in a large skillet over medium heat.
- Add the 1 diced onion to the skillet and sauté until soft and translucent, about 4–5 minutes.
- Add the 2 crushed garlic cloves and cook, stirring, for 30–60 seconds until fragrant.
- Add the 4 cups shredded chicken, 2 tablespoons taco seasoning, and 7 ounces (200 g) salsa to the skillet. Stir to combine and cook for 2–4 minutes, until heated through. Remove from heat.
- Spread about 1 tablespoon refried beans into the bottom of each pre-baked taco shell.
- Divide the chicken mixture evenly among the 12 shells.
- Sprinkle the 1 1/2 cups shredded Mexican cheese blend (or mozzarella/cheddar) evenly over the filled tacos.
- Return the tray to the oven at 350°F (180°C) and bake 3–5 minutes, until the cheese just melts.
- Remove the tacos from the oven. Evenly sprinkle the 1/2 cup green chiles over the tacos and top with shredded lettuce before serving.
Equipment
- Sheet pan (quarter sheet) or a 9×13" baking dish.
Notes
To avoid the taco shells from getting soggy, it’s important to pre-bake the shells prior to filling them for 5 minutes.
To separate the taco shells from the juicy chicken mixture, I add refried beans. This will help your taco shells stay crispy. You can also add some cheese if you like.
If you would like to make these baked chicken tacos ahead of time, I don’t recommend assembling them until just before you’re ready to bake them and serve as the taco shells can get pretty soggy. So prepare the chicken mixture and store in an airtight container in the fridge until you’re ready to assemble.
To separate the taco shells from the juicy chicken mixture, I add refried beans. This will help your taco shells stay crispy. You can also add some cheese if you like.
If you would like to make these baked chicken tacos ahead of time, I don’t recommend assembling them until just before you’re ready to bake them and serve as the taco shells can get pretty soggy. So prepare the chicken mixture and store in an airtight container in the fridge until you’re ready to assemble.