Recipe Background
No matter what day it is, we're declaring it taco night! And shoot, once you bite into these Crunchy Baked Chicken Tacos, you'll be wanting them the next night and the next night and the next night. Crunchy, munchy, and filled with chicken deliciousness, the little time in the oven really does wonders for these handheld heroes. The cheese is the gooiest and all the flavors just meld together to create the perfect bite in every bite. No one will ever complain how many times you serve Crunchy Baked Chicken Tacos! They just can't get enough!
No matter what day it is, we're declaring it taco night! And shoot, once you bite into these Crunchy Baked Chicken Tacos, you'll be wanting them the next night and the next night and the next night. Crunchy, munchy, and filled with chicken deliciousness, the little time in the oven really does wonders for these handheld heroes. The cheese is the gooiest and all the flavors just meld together to create the perfect bite in every bite. No one will ever complain how many times you serve Crunchy Baked Chicken Tacos! They just can't get enough!
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced
- 1/2 cup chicken breast boneless and skinless, cooked and shredded
- 1 (1-ounce) packet taco seasoning
- 1 (14.5-ounce) can diced tomatoes drained
- 1 (4.5-ounce) can chopped green chiles drained
- 10 hard taco shells preferably Old El Paso™ Stand 'N Stuff™ taco shells
- 8 ounces refried beans store-bought or homemade
- 2 cups Mexican-blend cheese shredded
- cilantro to taste, chopped, for garnish
Directions
- Preheat the oven to 400 degrees F.
- Coat a 9x13-inch baking dish with nonstick spray.
- In a medium skillet over medium heat, add the oil.
- Add the onions to the heated oil and cook until they are translucent and fragrant, about 2-3 minutes.
- Stir the chicken, the taco seasoning, the tomatoes, and the green chiles into the sautéed onions until they are fully combined.
- Reduce the heat and simmer the chicken mixture, about 5-8 minutes.
- Place the taco shells standing up in the prepared baking dish and bake until they are slightly crisp, about 4-5 minutes.
- Carefully transfer the baking dish to a wire rack and spoon 1 tablespoon of the refried beans into the bottom of each of the taco shells.
- Fill each of the taco shells with enough of the chicken mixture so that they are almost filled to the top.
- Generously sprinkle each of the filled taco shells with the shredded cheese.
- Bake the tacos until the cheese has fully melted and the edges of the shells are browned, about 7-10 minutes.
- Serve the tacos, garnished with the cilantro.
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