Description
Crispy baked chicken tacos filled with seasoned shredded chicken, refried beans, green chiles, and melted cheese—perfect for quick weeknight dinners or feeding a crowd.
Ingredients
1 tablespoon olive oil
1/2 pound shredded cooked chicken (rotisserie works great)
1 ounce taco seasoning
1/2 cup diced onion
14.5 ounces diced tomatoes, drained (1 can)
4.5 ounces diced green chiles, drained (1 can)
10 hard taco shells (Old El Paso Stand ’N Stuff recommended)
8 ounces refried beans (about 1/2 can)
2 cups shredded Mexican blend cheese
Optional Toppings: sliced jalapeños, sour cream, salsa, shredded lettuce, chopped fresh cilantro
Instructions
- Preheat oven to 400°F (200°C). Spray a 9×13-inch baking dish with nonstick spray.
- Heat olive oil in a medium skillet over medium heat. Add onion and cook 2–3 minutes until softened.
- Stir in chicken, taco seasoning, tomatoes, and green chiles. Reduce to a simmer and cook 5–8 minutes.
- Arrange taco shells upright in the baking dish. Bake empty shells for 5 minutes to crisp.
- Spoon about 1 tablespoon refried beans into each shell. Fill with chicken mixture almost to the top.
- Sprinkle with shredded cheese.
- Bake 7–10 minutes until cheese is melted and shells are golden at the edges.
- Remove from oven, add desired toppings, and serve immediately.
Notes
- Drain tomatoes and chiles well to prevent soggy shells.
- Pre-baking shells helps maintain crispness.
- Prepare the chicken mixture ahead for faster assembly.
- Best served fresh for optimal texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 55mg
