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Baked Chicken Tacos Recipe

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4.1 from 5 reviews

This Baked Chicken Tacos recipe offers a delicious and easy way to enjoy crispy taco shells filled with seasoned shredded chicken, refried beans, and melted cheese, all baked to perfection. It’s perfect for a quick weeknight dinner or a flavorful party dish, topped with your favorite taco fixings like jalapeños, sour cream, and fresh cilantro.

Ingredients

Main Ingredients

  • 1 tbsp olive oil
  • ½ lb. shredded cooked chicken (Rotisserie chicken recommended)
  • 1 oz. taco seasoning
  • ½ cup diced onion (any variety)
  • 14.5 oz. diced tomatoes, fully drained (1 can)
  • 4.5 oz. diced green chiles, fully drained (1 can)
  • 10 hard taco shells (Old El Paso Stand ‘N Stuff recommended)
  • 8 oz. refried beans (½ can)
  • 2 cups shredded Mexican blend cheese or any cheese of choice

Optional Toppings

  • Sliced jalapeños
  • Sour cream
  • Salsa
  • Shredded lettuce
  • Chopped fresh cilantro

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking dish with nonstick spray to prevent sticking.
  2. Sauté Onions: Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add ½ cup diced onion and cook for 2-3 minutes until translucent and fragrant.
  3. Add Chicken Mixture: Stir in ½ lb. shredded cooked chicken, 1 oz. taco seasoning, 14.5 oz. fully drained diced tomatoes, and 4.5 oz. fully drained diced green chiles. Combine well, reduce to a simmer, and cook for 5-8 minutes to meld the flavors.
  4. Prepare Taco Shells: Arrange 10 hard taco shells standing up in the prepared baking dish, fitting about 2 shells on each side as needed.
  5. Crisp Taco Shells: Bake the taco shells alone in the preheated oven for 5 minutes to crisp them up. Remove from oven carefully.
  6. Assemble Tacos: Spoon about 1 tablespoon of refried beans into the bottom of each taco shell. Then, fill the shells generously with the warm chicken mixture, nearly filling each shell to the top.
  7. Add Cheese and Bake: Sprinkle 2 cups of shredded Mexican blend cheese evenly over each filled shell. Bake in the oven for 7-10 minutes until the cheese is fully melted and the edges of the shells are browned.
  8. Serve with Toppings: Remove from oven and top with optional toppings like sliced jalapeños, sour cream, salsa, shredded lettuce, and chopped fresh cilantro as desired before serving.

Notes

  • Use rotisserie chicken for quick and flavorful shredded chicken.
  • Fully draining the tomatoes and green chiles prevents soggy taco shells.
  • Feel free to substitute cheese to suit your taste preferences.
  • This recipe is easily doubled or tripled for larger gatherings.
  • For extra crispness, consider broiling the tacos for 1-2 minutes at the end but watch carefully to prevent burning.

Find it online: https://marthatasty.com/baked-chicken-tacos-recipe/