Description
A delicious chicken taco bake with crispy shells and flavorful filling.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ pound shredded cooked chicken (Rotisserie chicken)
- 1 ounce taco seasoning
- ½ cup diced onion
- 14 ounces diced tomatoes (fully drained)
- 4 ounces diced green chiles (fully drained)
- 10 hard taco shells (Old El Paso Stand ‘N Stuff)
- 8 ounces refried beans (½ can)
- 2 cups shredded Mexican blend cheese
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
- Heat the olive oil over medium heat in a medium skillet.
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up. Fit 10 taco shells in the dish by adding 2 on each side.
- Bake the taco shells for 5 minutes to allow them to crisp up. Remove from the oven.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better!
- Bake for 7-10 minutes, or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapeños, sour cream, shredded lettuce, cilantro, and salsa.
Notes
- This dish is great for a quick weeknight dinner.
- Use different toppings based on your preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg