Dive into the delightful world of Baked Chicken Tacos, a fuss-free and flavorful dish perfect for any weeknight dinner, party, or gathering. These oven-baked tacos pack a punch of flavor with minimal stress, making them a crowd-pleaser at events like potlucks, tailgating parties, and Cinco de Mayo celebrations. With this popular recipe from The Cookie Rookie, which has been pinned over 2 million times, you’re set to make the best chicken tacos you’ll ever have.
Serve these delicious Baked Chicken Tacos hot, offering a variety of toppings so everyone can customize their taco to their liking. Enjoy the explosion of flavors and the ease of preparation that makes this recipe truly better than takeout!
Preparation Time: 20 minutes
Cook Time: 15 minutes
Servings: 10 tacos
Ingredients:
- 1 tablespoon olive oil
- 1/2 pound cooked chicken, shredded (rotisserie chicken recommended)
- 1 ounce taco seasoning (homemade or store-bought)
- 1/2 cup onion, diced
- 1 (14.5 ounce) can diced tomatoes, fully drained
- 1 (4.5 ounce) can chopped green chiles, fully drained
- 10 stand-and-stuff taco shells (e.g., Old El Paso)
- 8 ounces refried beans (about 1/2 can)
- 2 cups Mexican blend cheese, shredded
- Optional toppings: sliced jalapeños, sour cream, salsa, chopped cilantro, shredded lettuce
Instructions:
- Preheat the Oven: Set your oven to 400°F (204°C). Spray a 9×13 inch baking dish with nonstick cooking spray.
- Cook the Filling: In a medium skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until translucent and fragrant. Stir in the shredded chicken, taco seasoning, drained diced tomatoes, and drained green chiles. Mix well to combine all ingredients. Reduce the heat and simmer for 5-8 minutes, allowing the flavors to meld.
- Prepare the Shells: Place the taco shells in the prepared baking dish, standing them up. Bake the empty shells in the oven for 5 minutes to crisp them up.
- Assemble the Tacos: Remove the shells from the oven. Spoon 1 tablespoon of refried beans into the bottom of each shell. Top with a generous amount of the chicken mixture, filling almost to the top of each shell.
- Add Cheese: Sprinkle a generous amount of shredded cheese over the chicken in each taco shell.
- Bake: Return the tacos to the oven and bake for another 7-10 minutes, or until the cheese is melted and the edges of the taco shells are slightly browned.
- Garnish and Serve: Remove from the oven and immediately top with your chosen toppings like jalapeños, sour cream, cilantro, and salsa.
Tips for Success:
- Crisping the Shells: Baking the taco shells before filling them helps them stay crisp and hold up better with the moist filling.
- Draining Ingredients: Ensure that the tomatoes and green chiles are well-drained to prevent the taco filling from becoming soggy.