Baked Chicken Taco recipe
Ingredients:
1 tablespoon olive oil
½ pound shredded cooked chicken (rotisserie chicken recommended)
1 ounce taco seasoning (click here 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 (Old El Paso Stand 'N Stuff recommended)
8 ounces refried beans (about ½ can)
2 cups shredded Mexican blend cheese
Sliced jalapeños (for topping)
Sour cream (for topping)
Salsa (for topping)
Shredded lettuce (for topping)
Chopped fresh cilantro (for topping)
Directions:
Preheat the Oven:
Preheat your oven to 400°F (204°C). Spray a 9x13-inch baking dish with nonstick spray.
Cook the Onion and Chicken Mixture:
Heat the olive oil in a medium skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until translucent and fragrant.
Stir in the shredded chicken, taco seasoning, drained diced tomatoes, and drained green chiles. Mix thoroughly to combine all ingredients. Reduce heat to simmer and let it cook for 5-8 minutes, allowing the flavors to meld.
Prepare Taco Shells:
Place the taco shells standing up in the prepared baking dish. It's possible to fit 10 taco shells by arranging them snugly and adding 2 on each side.
Bake the empty taco shells in the oven for 5 minutes to crisp them up slightly. Remove from the oven afterward.
Assemble the Tacos:
Spoon 1 tablespoon of refried beans into the bottom of each taco shell.
Top with a generous amount of the chicken mixture, filling almost to the top of each shell.
Generously sprinkle shredded Mexican cheese over the chicken in each shell.
Bake the Tacos:
Return the dish to the oven and bake for 7-10 minutes, or until the cheese has melted thoroughly and the edges of the taco shells are nicely browned.
Add Toppings and Serve:
Remove the tacos from the oven and immediately top with sliced jalapeños, sour cream, shredded lettuce, chopped cilantro, and salsa as desired.
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