Oh-so-crunchy, cheesy, and filling.
I am firmly of the opinion that tacos are not just for Tuesdays. In fact, I think I could eat tacos most days of the week and never tire of them, but luckily there’s more than one way to eat a taco. Much more. Take these easy-to-make Baked Chicken Tacos, for instance. They’re a great option any day of the week, because they’re quick, impossibly crispy, zesty, and generous in the ooey-gooey melty cheese department.
Serves 4
10m prep time
15m cook time
INGREDIENTS
2 tablespoons olive oil
2 cups cooked, shredded chicken
1 packet taco seasoning
1/2 white onion, diced
1 (14.5 oz) can diced tomatoes, drained
1 (4.5 oz) can chopped green chiles, drained
10 flat-bottom taco shells
1 can refried beans
2 cups Mexican blend shredded cheese
Lettuce, shredded, for topping
Sour cream, for topping
Salsa, for topping
PREPARATION
Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.
Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.
Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook about 5 minutes.
Place taco shells in baking dish and transfer to oven. Bake 5 minutes.
Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.
Bake until cheese has melted, 8-10 minutes.
Remove from oven, top with your favorite toppings, and enjoy!
