Name: Baked Chicken Tacos Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; ½ pound shredded cooked chicken (rotisserie chicken recommended); 1 ounce taco seasoning; ½ cup diced onion; 14.5 ounces diced tomatoes, fully drained (1 can); 4.5 ounces diced green chiles, fully drained (1 can); 10 hard taco shells (Old El Paso Stand ‘N Stuff recommended); 8 ounces refried beans (½ can); 2 cups shredded Mexican blend cheese; Sliced jalapeños; Sour cream; Salsa; Shredded lettuce; Chopped fresh cilantro

Introduction

Baked Chicken Tacos are a delicious and easy way to enjoy a classic Mexican-inspired meal with a crispy shell and flavorful, cheesy filling. Perfect for weeknight dinners or casual gatherings, this recipe combines tender seasoned chicken with refried beans and melty cheese for a satisfying bite every time.

A rectangular clear glass dish holds eight baked taco shells standing upright in two rows. Each taco shell is yellow and crunchy, filled with a mix of cooked ingredients topped with melted white cheese that looks gooey and slightly browned in spots. Small green herb pieces are scattered on top of each taco's cheese layer. The dish is placed on a white marbled surface with a few small white bowls and other items partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil

½ pound shredded cooked chicken (Rotisserie chicken recommended)

1 ounce taco seasoning (store-bought or homemade)

½ cup diced onion

14.5 ounces diced tomatoes, fully drained (1 can)

4.5 ounces diced green chiles, fully drained (1 can)

10 hard taco shells (Old El Paso Stand ‘N Stuff or similar)

8 ounces refried beans (about ½ can)

2 cups shredded Mexican blend cheese

Sliced jalapeños (for topping)

Sour cream (for topping)

Salsa (for topping)

Shredded lettuce (for topping)

Chopped fresh cilantro (for topping)

Instructions

Step 1: Preheat your oven to 400°F (200°C) and spray a 9×13-inch baking dish with nonstick spray.

Step 2: Heat olive oil in a medium skillet over medium heat.

Step 3: Add diced onion to the skillet and cook for 2-3 minutes until translucent and fragrant.

Step 4: Stir in shredded chicken, taco seasoning, drained diced tomatoes, and drained green chiles. Mix well and reduce heat to a simmer. Let it cook for 5-8 minutes to combine flavors.

Step 5: Arrange the taco shells standing up in the prepared baking dish. You should be able to fit about 10 by placing a few along the edges.

Step 6: Bake the empty taco shells for 5 minutes to crisp them up. Remove from the oven.

Step 7: Place about 1 tablespoon of refried beans at the bottom of each taco shell, then spoon the chicken mixture on top, filling nearly to the top.

Step 8: Generously sprinkle shredded cheese over each taco shell.

Step 9: Bake for 7-10 minutes until the cheese is fully melted and the edges of the taco shells are nicely browned.

Step 10: Remove from oven and garnish with your choice of sliced jalapeños, sour cream, salsa, shredded lettuce, and chopped cilantro before serving.

Tips & Variations

For extra flavor, warm the refried beans with a pinch of cumin and garlic powder before spreading.

Substitute shredded rotisserie chicken with cooked ground beef or turkey if preferred.

Add black beans or corn to the chicken mixture for additional texture and nutrition.

Use pepper jack cheese for a spicier kick instead of the Mexican blend cheese.

FAQs

Can I make these tacos ahead of time?

You can prepare the chicken filling and assemble the tacos ahead, then refrigerate before baking. For best results, bake them just before serving to retain crispiness.

Can I use flour tortillas instead of hard taco shells?

Yes, but the texture and baking time will differ. Flour tortillas won’t crisp up the same way, so consider warming them in a skillet or oven wrapped in foil instead of baking standing up.