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BAKED CHICKEN TACOS

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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

Method

  1. Preheat your oven to 425 degrees
  2. Mix spices and green chilis, then set aside. Heat up refried beans until warmed through
  3. 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
  4. 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
  5. 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
  6. Take out, then line each shell with refried beans (this helps the tacos not get soggy) then spoon in chicken mixture
  7. Top with grated cheese and bake for 8-10 minutes
  8. Take out of the oven, garnish with cilantro, and serve immediately!
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