why make this recipe
Baked Chicken Tacos are quick, warm, and easy. They use cooked chicken and simple pantry items. You get a filling meal that most people like. This recipe saves time and makes a crowd happy.
introduction
This recipe fills taco shells with a tasty mix of chicken and beans. You bake them with cheese and salsa until the cheese melts. Serve with fresh toppings like lettuce and tomatoes. The method is simple and fits a busy weeknight.
how to make Baked Chicken Tacos
- Preheat the oven to 375°F (190°C).
- Mix shredded chicken and refried beans in a bowl until even.
- Stand taco shells in a baking dish and fill each with the chicken-bean mix.
- Add shredded cheese and a spoon of salsa on top of each shell.
- Bake for 15–20 minutes until the cheese is melted and bubbly.
- Let cool a little after you take them out of the oven.
- Add sour cream, lettuce, tomatoes, olives, and cilantro if you like.
Ingredients :
- 2 cups cooked chicken, shredded
- 1 cup refried beans
- 1 cup shredded cheese (cheddar or Mexican blend)
- 12 taco shells
- 1 cup salsa
- 1 cup sour cream
- Chopped lettuce
- Diced tomatoes
- Sliced olives
- Chopped cilantro (optional)
Directions :
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the shredded chicken and refried beans until well combined.
- Place the taco shells in a baking dish and fill each shell with the chicken and bean mixture.
- Top each filled taco shell with shredded cheese and salsa.
- Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Serve with your favorite toppings such as sour cream, lettuce, tomatoes, olives, and cilantro.
how to serve Baked Chicken Tacos
Place baked tacos on a platter. Let each person add toppings they like. Serve with rice, beans, or a simple salad. Offer extra salsa and sour cream on the side.
how to store Baked Chicken Tacos
Cool the tacos to room temperature. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for 8–10 minutes to keep shells crisp. You can freeze the filling alone for up to 2 months.
tips to make Baked Chicken Tacos
- Warm the taco shells a little before filling to help them not crack.
- Use rotisserie chicken to save time.
- Spoon salsa under the cheese to keep it moist.
- For less mess, line the baking dish with foil.
- Try other baked chicken ideas for a change: baked chicken recipes.
variation (if any)
- Make them spicy by adding chopped jalapeños or hot sauce.
- Use black beans instead of refried beans for a chunkier mix.
- Swap chicken for cooked ground beef, turkey, or shredded pork.
- Use small flour tortillas and fold them for baked taquitos instead.
FAQs
Q: Can I use fresh chicken instead of cooked?
A: Yes. Cook and shred the chicken first, then mix with refried beans.
Q: Can I make these ahead?
A: You can fill shells and keep them covered in the fridge for a few hours, then bake when ready.
Q: Will the shells get soggy?
A: To keep them crisp, bake until cheese melts and serve soon. Reheat in the oven to restore crispness.
Q: Can I use low-fat cheese and sour cream?
A: Yes, low-fat versions work fine.
Q: How many tacos does this make?
A: This makes about 12 tacos using standard taco shells.
Conclusion
For more baked taco ideas and a step-by-step version, see this Baked Chicken Tacos Recipe – The Cookie Rookie®. If you prefer a video guide, check Baked Chicken Tacos (with Video) at Natasha’s Kitchen.
Baked Chicken Tacos
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the shredded chicken and refried beans until well combined.
- Place the taco shells in a baking dish and fill each shell with the chicken and bean mixture.
- Top each filled taco shell with shredded cheese and salsa.
- Bake in the preheated oven for 15-20 minutes or until the cheese is melted and bubbly.
- Remove from the oven and let cool slightly.
- Serve with your favorite toppings such as sour cream, lettuce, tomatoes, olives, and cilantro.