Baked Chicken Tacos Recipe
These Baked Chicken Tacos are packed with flavorful shredded chicken, gooey cheese, and all the best toppings.
Servings: 5
Calories: 455kcal
Equipment
Ingredients
- 1 Tablespoon olive oil
- 4 cups cooked chicken shredded
- 1 ounce taco seasoning (1 package)
- ½ cup diced onion
- 10 ounces rotel diced tomatoes and green chilies (1 can)
- ½ cup salsa
- ½ cup water
- 10 hard taco shells (I recommend Old El Paso Stand 'N Stuff)
- 1 ½ cups shredded Mexican blend cheese
Optional Toppings
- sliced jalapeños
- sour cream
- salsa
- shredded lettuce
- chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Spray a 9x13-inch baking dish with nonstick spray.
- In a medium skillet, heat the olive oil over medium heat.
- Add onions to skillet and cook for 2-3 minutes, or until translucent and fragrant.
- Stir in the cooked, shredded chicken, taco seasoning, Rotel, water and salsa. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up.
- Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
- Fill the taco shells about ¾ full of the chicken mixture.
- Sprinkle each shell generously with shredded cheese.
- Bake for 7-10 minutes, or until the 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, shredded lettuce, cilantro, and salsa.
Video
Nutrition
Serving: 2tacos | Calories: 455kcal | Carbohydrates: 25g | Protein: 39g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 105mg | Sodium: 1058mg | Potassium: 540mg | Fiber: 4g | Sugar: 5g | Vitamin A: 970IU | Vitamin C: 10mg | Calcium: 453mg | Iron: 3mg