Baked Chicken Tacos Recipe
Prep: 15 minutes
Cook: 20 minutes
Yields: 4 servings
It’s time to fiesta, amigos! Today, we’re diving into the world of baked chicken tacos, and trust me, you won’t want to miss this flavorful ride!
Imagine crispy taco shells filled with spicy shredded chicken, refried beans, and melted Mexican blend cheese. It’s a match made in heaven, and the best part? It’s ridiculously easy to make!
First, preheat your oven to 400°F. Yes, it’s that simple! While that’s heating up, spray a 9×13-inch baking dish with nonstick spray and set it aside.
Next, heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add ½ cup of diced onion and cook for 2-3 minutes, or until it’s translucent and fragrant. Your kitchen will start to smell amazing, and you’ll know it’s about to get real!
Now, stir in ½ pound of shredded cooked chicken, 1 ounce of taco seasoning, 14.5 ounces (1 can) of diced tomatoes (fully drained), and 4.5 ounces (1 can) of diced green chiles (fully drained). Reduce to simmer and let it cook for 5-8 minutes, stirring occasionally. The aroma will drive you crazy, and you’ll be tempted to dig in right away!
While the chicken mixture is simmering, place 10 hard taco shells in the baking dish, standing up. You can fit 10 taco shells in the dish by adding 2 on each side. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven and get ready for the fun part!
Spoon 1 tablespoon of refried beans into the bottom of each taco shell. Top with the chicken mixture, filling almost to the top of each shell. You’ll be amazed at how easy it is to assemble these babies!
Sprinkle each shell generously with 2 cups of shredded Mexican blend cheese. The more, the merrier, right?!
Bake for 7-10 minutes, or until the cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, shredded lettuce, cilantro, and salsa. It’s time to get creative and make it your own!
These baked chicken tacos are perfect for Taco Tuesday, Cinco de Mayo, or any day you need a quick and delicious meal. Pair them with Mexican grilled corn, Mexican rice, or Esquites for a rounded meal that will leave everyone begging for more!
So, what are you waiting for? Get baking, and let the fiesta begin!
Printable Recipe
Ingredients
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 1/2 pound shredded cooked chicken
- 1 ounce taco seasoning
- 14.5 ounces diced tomatoes (fully drained)
- 4.5 ounces diced green chiles (fully drained)
- 10 hard taco shells
- 1 tablespoon refried beans
- 2 cups shredded Mexican blend cheese
Instructions
- 1. Preheat your oven to 400°F.
- 2. Spray a 9x13-inch baking dish with nonstick spray and set aside.
- 3. Heat 1 tablespoon of olive oil in a medium skillet over medium heat.
- 4. Add ½ cup of diced onion and cook for 2-3 minutes until translucent.
- 5. Stir in ½ pound of shredded cooked chicken, 1 ounce of taco seasoning, 14.5 ounces of diced tomatoes (drained), and 4.5 ounces of diced green chiles (drained).
- 6. Reduce to simmer and cook for 5-8 minutes, stirring occasionally.
- 7. Place 10 hard taco shells in the baking dish standing up.
- 8. Bake the taco shells for 5 minutes to crisp them up.
- 9. Spoon 1 tablespoon of refried beans into the bottom of each taco shell.
- 10. Top with the chicken mixture, filling almost to the top of each shell.
- 11. Sprinkle each shell with 2 cups of shredded Mexican blend cheese.
- 12. Bake for 7-10 minutes until the cheese is melted and the edges of the shells are browned.
- 13. Remove from the oven and top with your favorite toppings like jalapenos, sour cream, shredded lettuce, cilantro, and salsa.
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