Baked Chicken Tacos (Print Version)
# Ingredients:
01 -
1/2 pound of cooked chicken, shredded.
02 -
1 tablespoon of olive oil.
03 -
A small can (4.5 oz) of diced green chiles, drained.
04 -
10 crunchy taco shells.
05 -
A packet (1 oz) of taco seasoning.
06 -
1/2 cup of onion, finely diced.
07 -
1 can of diced tomatoes (14.5 oz), drained.
08 -
2 cups of shredded Mexican-style cheese.
09 -
8 oz of refried beans.
10 -
Jalapeño slices (optional).
11 -
Cilantro leaves (optional).
12 -
Sour cream, if you'd like.
13 -
Shredded lettuce (optional).
14 -
Salsa, if needed.
# Instructions:
01 -
Set your oven to 400°F and coat a large 9x13 pan with cooking spray.
02 -
Heat olive oil in a skillet, toss in the onion, and cook until soft. Stir in chicken, taco mix, tomatoes, and green chiles. Let it simmer for about 5-8 minutes.
03 -
Place taco shells upright in the pan and pop them in the oven for 5 minutes to make them crispy.
04 -
Spread a spoonful of beans in each shell. Pile on the chicken mix and sprinkle with cheese.
05 -
Bake for 7-10 minutes, just until the cheese melts and the shells get golden. Add any toppings you like.
# Notes:
01 -
Pre-cooked chicken like rotisserie makes this quick.
02 -
Stays good up to 3 days in the fridge.
03 -
Adjust the heat level by skipping spicy stuff.