Baked Chicken Tacos
Easy baked chicken tacos from Cooking Mawma — stand and stuff taco shells loaded with seasoned shredded chicken, refried beans, and melted Mexican cheese, baked until perfectly crispy.
Servings: 8 tacos
Ingredients
- 1 tbsp olive oil
- 1/2 white or yellow onion diced
- 2 cups cooked shredded chicken
- 1 packet taco seasoning
- 1 14.5oz can diced tomatoes w/ green chiles drained
- 8-10 stand and stuff taco shells
- 1/2 16oz can refried beans
- 2 cups Mexican blend cheese
Optional Toppings
- cilantro
- sour cream
- jalapeños
- hot sauce
Instructions
- Preheat oven to 400 degrees. Spray a 9x13 baking dish with cooking spray.
- Heat olive oil in a medium frying pan over medium heat. Add onions and cook until fragrant (2-3 minutes).
- Add cooked chicken, taco seasoning, and Rotel tomatoes until combined. Reduce heat and let cook for 5-7 minutes.
- Put stand and stuff taco shells in the prepared baking dish, standing up. Spoon 1 tablespoon of beans into each shell's bottom. (Tip: warm up the beans in the microwave for a minute so they spread easier and you don't risk cracking the shell.)
- Top with chicken mixture until tacos are stuffed to the top. Sprinkle cheese generously over the tacos.
- Bake for 8-10 minutes or until cheese is melted. Hit the broil button and leave in for 1-2 minutes for an additional crisp!
- Top as desired. Enjoy!
Nutrition
Calories: 232kcal | Carbohydrates: 13g | Protein: 18g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 456mg | Potassium: 241mg | Fiber: 2g | Sugar: 2g | Vitamin A: 265IU | Vitamin C: 5mg | Calcium: 361mg | Iron: 1mg