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Baked Chicken Tacos Recipe

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★★★★★

5 from 745 reviews

These Baked Chicken Tacos are a delicious and easy-to-make meal featuring seasoned shredded chicken mixed with tomatoes, green chiles, and refried beans, all baked inside crisp taco shells with melted Mexican blend cheese. Perfectly garnished with jalapeños, sour cream, lettuce, cilantro, and salsa, they deliver authentic flavors with a satisfying crunch.

Ingredients

Scale

Chicken Mixture

  • 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)

Tacos and Fillings

  • 10 hard taco shells (Old El Paso Stand ‘N Stuff recommended)
  • 8 ounces refried beans (½ can)
  • 2 cups shredded Mexican blend cheese

Toppings (optional)

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

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prepare it for the taco shells.
  2. Heat Olive Oil: Heat 1 tablespoon of olive oil over medium heat in a medium skillet.
  3. Sauté Onion: Add ½ cup diced onion to the skillet and cook for 2-3 minutes until the onion becomes translucent and fragrant.
  4. Cook Chicken Mixture: Stir in ½ pound shredded cooked chicken, 1 ounce taco seasoning, 14.5 ounces fully drained diced tomatoes, and 4.5 ounces fully drained diced green chiles. Mix thoroughly, reduce heat to a simmer, and cook for 5-8 minutes to blend flavors and warm through.
  5. Prepare Taco Shells: Arrange 10 hard taco shells standing up in the prepared baking dish, fitting about 2 shells on each side as needed.
  6. Crisp Taco Shells: Bake the taco shells alone for 5 minutes to crisp them up. Then remove the dish from the oven.
  7. Fill Tacos: Spoon about 1 tablespoon of refried beans into the bottom of each taco shell. Then top each shell with the chicken mixture, filling almost to the top.
  8. Add Cheese: Generously sprinkle 2 cups shredded Mexican blend cheese over the filled taco shells; more cheese is encouraged for extra flavor.
  9. Bake Filled Tacos: Return the baking dish to the oven and bake for 7-10 minutes until the cheese is melted fully and the taco shell edges turn golden brown.
  10. Garnish and Serve: Remove the tacos from the oven and garnish with your favorite toppings such as sliced jalapeños, sour cream, shredded lettuce, chopped cilantro, and salsa before serving.

Notes

  • Make sure to fully drain the canned diced tomatoes and green chiles to prevent soggy taco shells.
  • Use rotisserie chicken to save time and add extra flavor.
  • If desired, add extra toppings like avocado slices or diced onions.
  • For a spicier kick, add more jalapeños or a dash of hot sauce.
  • Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven to maintain crispiness.

Keywords: baked chicken tacos, easy chicken taco recipe, baked tacos, Mexican chicken tacos, rotisserie chicken tacos

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