Oven Baked Chicken Tacos #dinner #lunch

Oven Baked Chicken Tacos #dinner #lunch

These Chicken Tacos are the most well known formula. In any case, these Oven Baked Spicy Chicken Tacos are the best formula. There's something about a simple heated chicken taco formula that individuals simply go insane for!

These Chicken Tacos are a definitive simple formula for serving a group, taking to a potluck, chowing down on for a closely following gathering, and obviously, Cinco de Mayo!

This Baked Chicken Tacos Recipe is loaded up with hot flavor on the grounds that because of value fixings from Old El Paso that are anything but difficult to utilize, absolutely available, and beyond any doubt to please. What more would you be able to request from a simple supper?!

Chicken Tacos just so happen to be our exceptionally most loved simple weeknight supper formula. The family NEVER becomes weary of these Easy Baked Tacos!

Also try our recipe Spicy Sriracha Shrimp Tacos with Cilantro Lime Slaw

Oven Baked Chicken Tacos #dinner #lunch

EASY Oven Baked Spicy Chicken Tacos make a weekly appearance on our table. Chicken Tacos are the PERFECT quick weeknight dinner!. ALL THAT MELTED CHEESE! Perfect recipe for a crowd on Family Mexican Night!


  • 1 tablespoon olive oil
  • 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
  • 1 ounce Taco Seasoning click for homemade recipe!
  • 1/2 cup onion diced
  • 1 can diced tomato 14.5 ounce, fully drained
  • 1 can Chopped Green Chiles 4.5 ounce, fully drained
  • 10 Stand and Stuff Taco Shells I used Old El Paso
  • 8 ounces Refried Beans 1/2 can
  • 2 cups Mexican Blend Cheese shredded


  1. Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
  2. Heat olive oil over medium heat in a medium skillet.
  3. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  4. 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.
  5. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  6. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
  7. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  8. Sprinkle each shell generously with shredded cheese, the more the better!
  9. Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
  10. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  11. Enjoy!

Read more our recipe : Brazilian Fish Stew (Moqueca Baiana)

Source : https://bit.ly/2VsLxx7

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