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Baked Chicken Tacos Recipe

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4.3 from 10 reviews

This Baked Chicken Tacos recipe is a delicious and easy way to enjoy flavorful, crispy tacos at home. Shredded chicken is sautéed with onions, taco seasoning, diced tomatoes, and green chiles, then loaded into crunchy taco shells layered with refried beans and cheese before being baked to perfection. Topped with classic taco fixings like jalapeños, sour cream, lettuce, cilantro, and salsa, these tacos make a crowd-pleasing meal perfect for any occasion.

Ingredients

For the Chicken Filling

  • 1 tbsp olive oil
  • ½ lb shredded cooked chicken (Rotisserie chicken recommended)
  • 1 oz taco seasoning (see recipe)
  • ½ cup diced onion (any kind)
  • 14.5 oz diced tomatoes, fully drained (1 can)
  • 4.5 oz diced green chiles, fully drained (1 can)

For the Tacos

  • 10 hard taco shells (Old El Paso Stand 'N Stuff preferred)
  • 8 oz refried beans (about ½ can)
  • 2 cups shredded Mexican blend cheese (or any cheese)

For Garnish

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

Instructions

  1. Preheat oven: Preheat your oven to 400°F (200°C) and spray a 9x13-inch baking dish with nonstick cooking spray to prepare for baking the tacos.
  2. Prepare chicken: Shred the cooked chicken into bite-size pieces. Rotisserie chicken works great, but slow cooker chicken can also be used.
  3. Heat oil: Warm 1 tablespoon of olive oil over medium heat in a medium skillet.
  4. Sauté onion: Add the diced onion to the skillet and cook for 2-3 minutes until it becomes translucent and fragrant, stirring occasionally.
  5. Cook chicken mixture: Stir in the shredded chicken, taco seasoning, fully drained diced tomatoes, and green chiles. Mix thoroughly then reduce heat to low and simmer for 5-8 minutes to allow flavors to meld.
  6. Arrange taco shells: Place all 10 hard taco shells upright in the prepared baking dish. Fit in as many as possible, adding extras on the sides if needed.
  7. Crisp taco shells: Bake the empty taco shells for 5 minutes to crisp them up, then remove from the oven.
  8. Layer beans: Spoon about 1 tablespoon of refried beans into the bottom of each taco shell for a creamy base layer.
  9. Add chicken filling: Top the beans with the chicken mixture, filling each shell almost to the top.
  10. Top with cheese: Generously sprinkle each filled taco with shredded cheese, using plenty for a melty, indulgent finish.
  11. Bake tacos: Return the filled tacos to the oven and bake for 7-10 minutes, until the cheese is fully melted and the shell edges turn golden brown.
  12. Garnish and serve: Remove the tacos from the oven and garnish with sliced jalapeños, sour cream, shredded lettuce, fresh cilantro, and your favorite salsa before serving.

Notes

  • Use leftover rotisserie chicken for a quick shortcut or make your own chicken in a slow cooker.
  • Be sure to fully drain canned tomatoes and green chiles to avoid soggy tacos.
  • Adjust the amount of taco seasoning to your taste preference.
  • If baking multiple batches, keep cooked tacos warm in the oven at low heat until all are ready.
  • For a softer taco, swap hard shells for flour tortillas and reduce baking time.
  • Customize toppings as desired with avocado, diced onions, or hot sauce.

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