How to make Baked Chicken Tacos
Ingredients:
1 tablespoon olive oil
1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
1 ounce Taco Seasoning click for homemade recipe!
1/2 cup onion diced
1 can diced tomato 14.5 ounce, fully drained
1 can Chopped Green Chiles 4.5 ounce, fully drained
10 Stand and Stuff Taco Shells I used Old El Paso
8 ounces Refried Beans 1/2 can
2 cups Mexican Blend Cheese shredded
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
Instructions:
Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray. Heat olive oil over medium heat in a medium skillet.
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
Place the taco shells in the baking dish, standing up. I was able to 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.
Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
Sprinkle each shell generously with shredded cheese, the more the better!
Bake for 7-10 minutes or until 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, cilantro, and salsa.
Enjoy!
Nutrition Information:
YIELD: 10 SERVING SIZE: 1
Amount Per Serving: CALORIES: 290 | TOTAL FAT: 14g | SATURATED FAT: 5g | TRANS FAT: 0g | UNSATURATED FAT: 9g | CHOLESTEROL: 45mg | SODIUM: 630mg | CARBOHYDRATES: 22g | FIBER: 3g | SUGAR: 2g | PROTEIN: 20g
Frequently Asked Questions:
How can I make this recipe spicier or milder?
To make the tacos spicier, you can add more jalapeños, use a spicier taco seasoning, or add a spicy sauce like hot sauce or salsa. To make it milder, use a mild taco seasoning, fewer jalapeños, or a mild salsa.
What’s the best way to shred cooked chicken for this recipe?
You can shred cooked chicken using two forks by pulling the meat apart into small pieces. Alternatively, you can use your fingers to shred the chicken or even use a stand mixer with a paddle attachment on low speed to shred the chicken quickly and efficiently.
How do I know when the tacos are done baking?
The tacos are done baking when the cheese is fully melted, and the edges of the taco shells are slightly browned. This usually takes about 7-10 minutes in a preheated 400°F oven.
How can I prevent the taco shells from getting soggy while baking?
To keep the taco shells crisp, pre-bake them for about 5 minutes before adding the fillings. This will help to firm up the shells and create a barrier to prevent them from getting soggy once the fillings are added.
Can I make this recipe vegetarian or vegan?
To make a vegetarian version of Baked Chicken Tacos, you can substitute the chicken with a plant-based protein like tofu, tempeh, or a meat substitute. For a vegan version, replace the chicken with a vegan protein option and use vegan cheese and other dairy-free toppings.