Go Back

BAKED CHICKEN TACOS

Print Recipe

Ingredients
  

  • 1 cup shredded rotisserie chicken
  • 6 hard taco shells
  • 1 TBSP cumin
  • 1 tsp chili powder 1/2 tsp if you don’t like spicy
  • 1 tsp garlic powder
  • 1.5 tsp kosher salt & maybe more to taste
  • 1 cup salsa DRAINED (use canned diced tomatoes if you don’t like spicy - but the key is making sure it’s all drained)
  • 1 can green chiles drained
  • 1/2 small onion diced
  • Shredded pepper Jack cheese
  • Cilantro & hot sauce for garnish
  • 1 can refried beans heated through
  • Olive oil
  • 1 tbsp hot sauce optional

Instructions
 

  • Preheat your oven to 425 degrees
  • Mix spices and green chilis, then set aside. Heat up refried beans until warmed through
  • Sauté onions over medium-low heat with olive oil until translucent. After 2 minutes, add in green chili/salt/spice mixture and sauté for a few minutes
  • Add in salsa & chicken for another 2-3 minutes and take off the heat. If you like a little more spice, add the optional hot sauce to the mixture
  • Lightly grease a small baking dish that is just big enough for the taco shells. You want them to be able to squish together to stand up. *Place shells in the oven to bake for 3-5 minutes to help them remain crispy
  • Take out, then line each shell with refried beans (this helps the tacos not get soggy) then spoon in chicken mixture
  • Top with grated cheese and bake for 8-10 minutes
  • Take out of the oven, garnish with cilantro, and serve immediately!