Baked Chicken Tacos Recipe – Recipe Ketchup
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Baked Chicken Tacos Recipe

Chicken Tacos are the perfect easy weeknight dinner. These baked chicken tacos have lots of flavor and none of the stress. The ultimate recipe for serving a crowd. This is the most popular recipe on The Cookie Rookie, being pinned over 2 million times and viewed over 6 million times. Make the best tacos ever for dinner tonight.

These are one of the easiest and tastiest dinners, plus they’re made in under 30 minutes. It’s one of our favorites to make at our house. Do you see all that melty cheese? What’s not to love!

If you’re not making these easy chicken tacos for Taco Tuesday, what are you doing with your life? Your family will thank you!

This is one of the most popular recipes on The Cookie Rookie! I’ve published a lot of posts on this site (over 1000 to be exact), but this Spicy Oven Baked Chicken Tacos recipe is the #1 recipe by a landslide. There’s something about this recipe that people just go crazy for!

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

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Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.
Heat olive oil over medium heat in a medium skillet.
1 tablespoon olive oil
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
1/2 cup onion
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.
1/2 pound cooked chicken,1 ounce Taco Seasoning,1 can diced tomato,1 can Chopped Green Chiles
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.
10 Stand and Stuff Taco Shells
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.
8 ounces Refried Beans
Sprinkle each shell generously with shredded cheese, the more the better!
2 cups Mexican Blend Cheese
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.
Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!

About the author

Pixie Deacon

Hi, my name is Pixie. I am a true blue Southern girl, cookbook author, entrepreneur, self-taught food photographer and lover of chocolate.

I love to cook, bake, entertain and create new recipes. I am blessed to have come from a long line of fantastic Southern cooks. It’s a pleasure to be able to share all my wonderful family recipes that have been passed down from generations and recipes that I have developed over the years along with my passion for entertaining and Southern culture.
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