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Baked Chicken Tacos

Baked Chicken Tacos are a quick, easy, and customizable meal perfect for busy nights, allowing everyone to dress their tacos just how they like them.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Tex-Mex
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie or grilled chicken.
  • 1 packet taco seasoning Homemade or store-bought.
  • 8 pieces crunchy taco shells The standing type works best.
  • 1 can black beans, drained Can substitute with pinto beans.
  • 1 cup shredded cheese Cheddar or Monterey Jack work well.
  • 1/2 cup salsa Adjust amount for spice level.
Toppings
  • 1 cup shredded lettuce To avoid sogginess, add just before serving.
  • 1 medium diced tomato Pico de gallo can also be used.
  • 1/2 cup sour cream or plain Greek yogurt
  • hot sauce or jalapeño slices For those who enjoy a kick.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a mixing bowl, combine shredded chicken with taco seasoning and salsa.
  3. Fill each taco shell with the chicken mixture.
  4. Place the filled taco shells on a baking sheet.
  5. Top with shredded cheese.
Baking
  1. Bake the filled taco shells for about 15 minutes until the cheese is melted and bubbly.
Serving
  1. Remove from the oven, and add your desired toppings before serving.

Notes

For extra crispy shells, heat the taco shells in the oven briefly before filling. Store leftovers in an airtight container and refrigerate for up to two days. Reheat in the oven, not the microwave, to maintain crispness.