Baked Chicken Tacos Recipe

Introduction

Baked Chicken Tacos are a deliciously simple way to enjoy a flavorful Mexican-inspired meal at home. Crispy taco shells filled with seasoned chicken, beans, and melted cheese make for a satisfying dish that’s perfect for family dinners or casual gatherings.

Ingredients

• 1 tablespoon olive oil
• ½ pound shredded cooked chicken (We used Rotisserie chicken)
• 1 ounce taco seasoning (click for recipe!)
• 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 (We used Old El Paso Stand ‘N Stuff)
• 8 ounces refried beans (½ can)
• 2 cups shredded Mexican blend cheese
• Sliced jalapeños, for garnish
• Sour cream, for garnish
• Salsa, for garnish
• Shredded lettuce, for garnish
• Chopped fresh cilantro, for garnish

Instructions

1. Step 1: Preheat your oven to 400°F and spray a 9×13-inch baking dish with nonstick spray.
2. Step 2: Heat the olive oil over medium heat in a medium skillet.
3. Step 3: Add the diced onion to the skillet and cook for 2-3 minutes, until the onion becomes translucent and fragrant.
4. Step 4: Stir in the shredded chicken, taco seasoning, fully drained diced tomatoes, and fully drained green chiles. Mix well and reduce heat to a simmer. Let it cook for 5-8 minutes.
5. Step 5: Place the taco shells upright in the prepared baking dish. You can fit about 10 shells by adding two shells on each side.
6. Step 6: Bake the shells alone for 5 minutes to crisp them up. Remove the dish from the oven.
7. Step 7: Spoon about 1 tablespoon of refried beans into the bottom of each taco shell, then fill each shell nearly to the top with the chicken mixture.
8. Step 8: Generously sprinkle shredded cheese over each filled taco shell.
9. Step 9: Return the baking dish to the oven and bake for 7-10 minutes, or until the cheese is melted and the edges of the shells are browned.
10. Step 10: Remove from the oven and garnish with sliced jalapeños, sour cream, shredded lettuce, chopped cilantro, and salsa as desired.

Tips & Variations

• For extra flavor, warm your taco seasoning before adding to the chicken mixture or make your own at home for a fresh taste.
• Swap refried beans for black beans if you prefer a different texture and flavor.
• Use flour tortillas cut into smaller shells if you want softer tacos instead of crunchy ones.
• Add diced avocado or guacamole on top for creaminess and richness.

Storage

Store leftover baked chicken tacos in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for 10 minutes or until warmed through and the cheese is melted. Avoid microwaving to keep the shells crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of rotisserie chicken?

Yes, you can use cooked fresh chicken breast or thighs. Simply cook and shred the chicken before mixing it with the seasoning and vegetables.

How can I make this recipe vegetarian?

Replace the shredded chicken with extra refried beans or cooked lentils, and use vegetable-based taco seasoning. You can also add sautéed vegetables like bell peppers and mushrooms for more flavor.

Baked Chicken Tacos Recipe

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★★★★★

4.9 from 87 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 10 tacos 1x

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Description

These Baked Chicken Tacos offer a delicious and easy-to-make meal featuring shredded rotisserie chicken seasoned with taco spices, sautéed onions, diced tomatoes, and green chiles, all layered in crisp hard taco shells with refried beans and melted Mexican cheese. Finished with fresh toppings like jalapeños, sour cream, lettuce, cilantro, and salsa, these tacos are perfect for a flavorful weeknight dinner.

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Ingredients

Scale 1x2x3x

Filling

• 1 tablespoon olive oil
• ½ pound shredded cooked chicken (Rotisserie 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

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

Toppings

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

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Instructions

1. Preheat Oven: Preheat the oven to 400°F and spray a 9×13-inch baking dish with nonstick spray to prepare for baking the tacos.
2. Heat Oil: In a medium skillet over medium heat, warm 1 tablespoon of olive oil to sauté the ingredients.
3. Sauté Onion: Add ½ cup diced onion to the skillet and cook for 2-3 minutes until the onion is translucent and fragrant, which builds flavor for the filling.
4. Cook Chicken Mixture: Stir in ½ pound shredded cooked chicken, 1 ounce taco seasoning, fully drained 14.5 ounces diced tomatoes, and fully drained 4.5 ounces diced green chiles. Mix thoroughly and reduce heat to a simmer, allowing the mixture to cook gently for 5-8 minutes to blend flavors.
5. Prepare Taco Shells: Place 10 hard taco shells standing upright in the prepared baking dish. Fit them by placing 2 shells on each side as needed.
6. Crisp Taco Shells: Bake the empty taco shells for 5 minutes to crisp them up, then remove from the oven.
7. Fill Taco Shells: Spoon about 1 tablespoon of refried beans into the bottom of each shell, then top with the warm chicken mixture nearly to the top of each shell.
8. Add Cheese: Generously sprinkle 2 cups shredded Mexican blend cheese over the filling in each taco for a gooey, melted finish.
9. Bake Filled Tacos: Return the filled taco shells to the oven and bake for 7-10 minutes until the cheese melts fully and the edges of the shells become lightly browned.
10. Garnish and Serve: Remove the tacos from the oven and top with desired garnishes such as sliced jalapeños, sour cream, shredded lettuce, chopped fresh cilantro, and salsa for added flavor and freshness.

Notes

• Ensure the diced tomatoes and green chiles are fully drained to prevent soggy taco shells.
• For quicker prep, rotisserie chicken works perfectly, but leftover cooked chicken can be used as well.
• Adjust the amount of taco seasoning to taste for mild or spicy variations.
• If you prefer soft tacos, substitute the hard shells with soft tortillas but note baking times will vary.
• To make this dish vegetarian, replace chicken with sautéed mushrooms or other vegetables.
• Leftover tacos can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican

Keywords: Baked chicken tacos, easy chicken tacos, Mexican taco recipe, baked taco shells, shredded chicken tacos, weeknight dinner tacos