Baked Chicken Tacos Recipe
These Baked Chicken Tacos are a family-friendly, flavorful delight with crispy shells and juicy seasoned chicken. Perfect for quick weeknight dinners or casual gatherings!
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound shredded cooked chicken rotisserie chicken recommended
- 1 ounce taco seasoning blend of spices
- 1 cup diced onion
- 14.5 ounces diced tomatoes fully drained
- 4.5 ounces diced green chiles
- 10 hard taco shells hard taco shells Old El Paso Stand 'N Stuff recommended
- 8 ounces refried beans creamy layer
- 2 cups shredded Mexican blend cheese
- sliced jalapeños for topping and spice
- sour cream for creaminess
- salsa fresh and zesty topping
- shredded lettuce adds crunch and freshness
- chopped fresh cilantro for brightness and flavor
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the tacos.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent and fragrant, about 5 minutes.
- Add the shredded cooked chicken, taco seasoning, drained diced tomatoes, and diced green chiles to the skillet. Stir and cook for 3-4 minutes until heated through.
- Arrange the hard taco shells upright in a baking dish. Spoon a layer of refried beans into each shell, then add the chicken mixture on top.
- Sprinkle shredded Mexican blend cheese generously over the filled taco shells.
- Bake in the preheated oven for 15-20 minutes until cheese is melted and bubbly and taco shells are crispy.
- Remove from oven, let cool for a minute, then top with sliced jalapeños, sour cream, salsa, shredded lettuce, and chopped fresh cilantro. Serve immediately.
Equipment
- Large Skillet
- Baking Dish
- Spatula
- Measuring Cups and Spoons
Notes
- Use whole wheat or corn taco shells for a healthier alternative.
- Swap regular cheese for low-fat cheese to reduce calories.
- Add extra veggies like bell peppers or zucchini for more nutrients.
- Use Greek yogurt instead of sour cream for added protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in oven to keep shells crispy.