Description
These baked chicken tacos are a flavorful and easy dinner option featuring shredded chicken seasoned with taco spices, tomatoes, and green chiles, nestled in crisp taco shells, topped with melted cheese and fresh garnishes. Perfectly baked to deliver a satisfying crunch and melty cheese goodness, these tacos make a crowd-pleasing meal.
Ingredients
Scale
Main 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
Optional Toppings
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Sauté Onions: Heat olive oil over medium heat in a skillet. Add diced onion and cook for 2-3 minutes until translucent and fragrant, developing a sweet aroma.
- Combine Chicken Mixture: Stir in shredded chicken, taco seasoning, fully drained diced tomatoes, and green chiles. Mix well, reduce heat to simmer, and cook for 5-8 minutes to blend the flavors thoroughly.
- Prepare Taco Shells: Stand the 10 hard taco shells upright in the prepared baking dish, fitting them snugly (2 on each side) so they hold their shape during baking.
- Crisp Taco Shells: Bake the empty taco shells for 5 minutes to crisp them up before adding fillings. Then remove them from the oven.
- Add Refried Beans: Spoon about 1 tablespoon of refried beans into the bottom of each taco shell. This adds flavor and helps hold the filling.
- Fill with Chicken Mixture: Top the beans with the cooked chicken mixture, filling the shells nearly to the top for a generous portion.
- Add Cheese: Sprinkle each taco shell liberally with shredded Mexican blend cheese, ensuring a cheesy, melty topping.
- Bake Filled Tacos: Return the baking dish to the oven and bake for 7-10 minutes, or until cheese is melted fully and edges of the shells are browned and crisp.
- Add Toppings and Serve: Remove from oven and garnish with sliced jalapeños, sour cream, shredded lettuce, chopped cilantro, and salsa according to your preference. Serve immediately for best taste and texture.
Notes
- Use fully drained canned tomatoes and green chiles to avoid soggy tacos.
- Rotisserie chicken saves time and adds extra flavor, but any cooked shredded chicken will work.
- Customize toppings based on your taste preferences to make tacos your own.
- For a milder spice level, omit jalapeños or reduce taco seasoning.
- To keep taco shells upright, snugly fit them in the baking dish and consider adding foil crumpled to fill gaps if needed.