Prep time: 15 mins | Cook time: 10 mins | Total time: 25 mins | Serves: 10
This recipe is a must, especially if you intend to feed a big crowd! You can easily make mouthwatering chicken tacos in a single pan. Bake them to perfection and serve with your favourite toppings.
10 Stand and Stuff Taco Shells
1/2 lb cooked chicken shredded (you can use cooked rotisserie chicken)
1 tbsp olive oil
8 oz. Refried Beans 1/2 can
1 can (chopped) Green Chiles 4.5 oz., fully drained
1 can diced tomato 14.5 oz., fully drained
2 c. Mexican Blend Cheese shredded
Toppings like Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your preferred taco toppings
1 oz. Taco Seasoning
1/2 c. onion diced
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 the oil is hot, add the onion to the skillet and cook for about 2 to 3 minutes or until clear and aromatic.
Step 3: Combine the chicken with taco seasoning, completely drained tomatoes, and green chillies until well mixed. Decrease the heat to a simmer and cook for about 5 to 8 minutes.
Step 4: In the baking dish, place the taco shells standing up. You can be able to fit about 10 taco shells in the baking dish. Just add them 2 per side.
Step 5: Place in the preheated oven and bake the taco shells for about 5 minutes until crisp.
Step 6: Take the taco shells from the oven and spoon around a tbsp of each bean into the bottom of the taco shells. Top them with the chicken mixture to almost the top of each shell. Generously sprinkle the tops with shredded cheese.
Step 7: Return to the oven and bake for about 7 to 10 minutes or until the cheese is completely melted and the shell edges are browned.
Step 8: To serve, top the taco shells with your preferred toppings like jalapenos, sour cream, cilantro, and salsa. Enjoy!
To ensure the taco shells do not get soggy when baking, do not forget to completely drain the tomatoes.
In place of green chillies, you can use regular Old El Paso Taco seasoning for non-spicy tacos.
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%)