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Baked Chicken Tacos Recipe
Ash Tyrrell

Baked Chicken Tacos Recipe

If you're anything like me, tacos are always a hit in your home. But when I discovered the magic of a baked chicken tacos recipe, it truly changed taco night forever.
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Prep Time 15 minutes
Cook Time 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil – for sautéing onion; olive oil adds flavor and helps prevent sticking.
  • ½ pound shredded cooked chicken – I use rotisserie for convenience and moistness.
  • 1 ounce taco seasoning – homemade or store-bought; fresh spices pack more flavor.
  • ½ cup diced onion – adds crunch and sweetness; white or yellow onions work best.
  • 14.5 oz diced tomatoes fully drained – excess liquid leads to soggy shells, so drain well.
  • 4.5 oz diced green chiles fully drained – mild heat that blends perfectly into the filling.
  • 10 hard taco shells – choose sturdy shells like Old El Paso Stand ’N Stuff to hold all the fillings.
  • 8 oz refried beans – creamy base that keeps tacos from falling apart.
  • 2 cups freshly shredded Mexican cheese blend – freshly grated melts better than pre-shredded.

Method
 

  1. Preheat your oven to 400 °F. This ensures the taco shells will crisp properly. In a skillet, heat the olive oil over medium heat until shimmering. Add diced onion and cook for a few minutes until it turns translucent and fragrant. This base builds depth of flavor.
  2. Add shredded chicken, taco seasoning, drained tomatoes, and green chiles to the skillet. Stir to coat everything evenly. Let it simmer for about 5–8 minutes so flavors meld and excess moisture evaporates. A good simmer helps ensure the filling isn’t watery.
  3. Arrange taco shells standing upright in the baking dish (you should fit about 10). Bake them empty for 5 minutes – this pre-crisping method ensures the shells stay crunchy even after baking with filling.
  4. Remove shells from the oven. Into each, spoon about a tablespoon of refried beans on the bottom – this acts as a glue and barrier. Press the bean layer flat, then fill the shell almost to the top with the chicken mixture. Generously sprinkle freshly shredded Mexican cheese over each taco. Once filled, bake again for about 7–10 minutes, or until cheese melts and shell edges become golden.
  5. Take the tacos out once cheese is bubbly and edges are browned. Let them cool a minute, then top with your favorite extras – sour cream, jalapeños, salsa, fresh cilantro, or shredded lettuce. Serve immediately for peak crispness and flavor.