Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Serves: 10
Oven-baked tacos loaded with chicken and melty cheese among the other taco must-haves. This is the best taco perfect for an easy weeknight meal!
Ingredients
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
1/2 lb. cooked chicken shredded (I used cooked Rotisserie chicken)
1 tbsp olive oil
10 Stand and Stuff Taco Shells (I used Old El Paso)
1 oz. Taco Seasoning click for homemade recipe!
1/2 c. onion diced
1 can Green Chiles 4.5 oz., chopped and fully drained
1 can diced tomato 14.5 oz., fully drained
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favourite taco toppings!
8 oz. Refried Beans 1/2 can
2 c. Mexican Blend Cheese shredded
How to make Baked Chicken Tacos
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once hot, add the onion and saute for about 2 to 3 minutes or until clear and aromatic.
Step 3: Add the chicken, taco seasoning, fully drained tomatoes, and green chiles. Stir well until completely combined. Decrease the heat to a simmer and let it cook for about 5 to 8 minutes.
Step 4: In the baking dish, place the taco shells standing up. Place the baking dish in the preheated oven and bake the taco shells for about 5 minutes until crisp. Take them out of the oven when done.
Step 5: Into the bottom of each taco shell, spoon 1 tbsp of beans. Add the chicken on top, then generously sprinkle with shredded cheese. Return to the oven and continue baking the tacos for another 7 to 10 minutes or until the cheese has completely melted and the edges of the shells are browned.
Step 6: Before serving, top the tacos with your preferred toppings like jalapenos, sour cream, cilantro, and salsa. Enjoy!
Tips:
Completely drain the tomatoes to keep the taco shells from getting soggy while baking.
If you do not like the heat, omit the green chilis and just use regular Old El Paso Taco Seasoning instead.
Nutrition Facts:
Calories: 233kcal (12%) | Carbohydrates: 15g (5%) | Protein: 12g (24%) | Fat: 13g (20%) | Saturated Fat: 5g (31%) | Cholesterol: 38mg (13%) | Sodium: 610mg (27%) | Potassium: 196mg (6%) | Fiber: 3g (13%) | Sugar: 2g (2%) | Vitamin A: 515IU (10%) | Vitamin C: 9.6mg (12%) | Calcium: 188mg (19%) | Iron: 1.6mg (9%)
Ingredients
- 1/2 lb. cooked chicken shredded (I used cooked Rotisserie chicken)
- 1 tbsp olive oil
- 10 Stand and Stuff Taco Shells (I used Old El Paso)
- 1 oz. Taco Seasoning click for homemade recipe!
- 1/2 c. onion diced
- 1 can Green Chiles 4.5 oz., chopped and fully drained
- 1 can diced tomato 14.5 oz., fully drained
- Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favourite taco toppings!
- 8 oz. Refried Beans 1/2 can
- 2 c. Mexican Blend Cheese shredded
Instructions
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using a nonstick spray, grease a 9 x 13-inch baking dish.
Step 2: In a medium skillet, heat the olive oil over medium heat. Once hot, add the onion and saute for about 2 to 3 minutes or until clear and aromatic.
Step 3: Add the chicken, taco seasoning, fully drained tomatoes, and green chiles. Stir well until completely combined. Decrease the heat to a simmer and let it cook for about 5 to 8 minutes.
Step 4: In the baking dish, place the taco shells standing up. Place the baking dish in the preheated oven and bake the taco shells for about 5 minutes until crisp. Take them out of the oven when done.
Step 5: Into the bottom of each taco shell, spoon 1 tbsp of beans. Add the chicken on top, then generously sprinkle with shredded cheese. Return to the oven and continue baking the tacos for another 7 to 10 minutes or until the cheese has completely melted and the edges of the shells are browned.
Step 6: Before serving, top the tacos with your preferred toppings like jalapenos, sour cream, cilantro, and salsa. Enjoy!
Notes
Completely drain the tomatoes to keep the taco shells from getting soggy while baking. If you do not like the heat, omit the green chilis and just use regular Old El Paso Taco Seasoning instead.
