Baked Chicken Tacos
These Baked Chicken Tacos are the perfect solution for those busy weeknights when you want to prepare something delicious and filling but don't have a lot of time to spend in the kitchen.
Ingredients
- 2 tablespoons olive oil 30ml
- 2 cups cooked shredded chicken (250g)
- 1 packet taco seasoning 30g
- 1/2 white onion diced (75g)
- 1 14.5 oz can diced tomatoes, drained (411g)
- 1 4.5 oz can chopped green chiles, drained (127g)
- 10 flat-bottom taco shells
- 1 can refried beans 16oz/454g
- 2 cups Mexican blend shredded cheese 200g
- Lettuce shredded, for topping
- Sour cream for topping
- Salsa for topping
Instructions
- Preheat oven to 400°F (200°C) and grease a 9×13-inch (23x33cm) baking dish with nonstick spray.
- Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.
- Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook for about 5 minutes.
- Place taco shells in baking dish and transfer to the oven. Bake for 5 minutes.
- Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.
- Bake until cheese has melted, for about 8-10 minutes.
- Remove from oven, top with your favorite toppings, and enjoy!
Notes
If you don't have refried beans, you can use black beans or pinto beans instead.
You can also customize the filling by adding your favorite veggies, such as bell peppers or corn.
Leftover filling can be stored in the fridge for up to 3 days and reheated when ready to use.
You can also customize the filling by adding your favorite veggies, such as bell peppers or corn.
Leftover filling can be stored in the fridge for up to 3 days and reheated when ready to use.