Baked Chicken Tacos

Name: Baked Chicken Tacos in One Dish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 10 servings
Cuisine: Mexican
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; Sour cream; Salsa; Shredded lettuce; Chopped fresh cilantro

Baked chicken tacos assembled and cooked in one baking dish, using rotisserie chicken and canned ingredients for minimal prep while serving a crowd.

🌍Mexican 🏷️Baked tacos 🏷️Chicken tacos

Total

25 min

Servings

10

Difficulty

Hard

Est. Cost

$26–$43

Recipe Source

View original recipe

From Thecookierookie

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

Sour cream

Salsa

Shredded lettuce

Chopped fresh cilantro

14 Ingredients

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Instructions

1
Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
2
Heat the olive oil over medium heat in a medium skillet.
3
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
4
Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
5
Place the taco shells in the baking dish, standing up. We were able to fit 10 taco shells in the dish by adding 2 on each side.
6
Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
7
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
Sprinkle each shell generously with shredded cheese, the more the better!
9
Bake for 7-10 minutes, or until cheese is fully melted and the edges of the shells are browned.
10
Remove from the oven and top with your favorite items such as jalapenos, sour cream, shredded lettuce, cilantro, and salsa.

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Tips & Notes

Pro tips

Drain canned tomatoes and green chiles thoroughly to prevent a watery, soggy dish.
Layer ingredients evenly in the baking dish and sprinkle cheese on top for even melting and browning.
Bake uncovered in the final few minutes if you prefer a crispy, golden cheese top.
Use pre-shredded rotisserie chicken to cut prep time significantly for weeknight cooking.