Baked Chicken Tacos
Baked Chicken Tacos are an easy oven-baked dinner made with seasoned shredded chicken, refried beans, diced tomatoes, green chiles, and melted Mexican blend cheese, all baked in crispy taco shells for a crowd-friendly meal.
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Servings: 10
Ingredients
- 1 tablespoon olive oil
- ½ pound shredded cooked chicken rotisserie chicken recommended
- 1 ounce taco seasoning
- ½ cup diced onion
- 14.5 ounces diced tomatoes fully drained
- 4.5 ounces diced green chiles fully drained
- 10 hard taco shells
- 8 ounces refried beans
- 2 cups shredded Mexican blend cheese
Optional Toppings
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
- Preheat the oven to 400°F (204°C). Lightly grease a 9×13-inch baking dish with nonstick cooking spray and set aside.
- Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until the onion is softened and translucent.
- Add the shredded chicken, taco seasoning, drained diced tomatoes, and drained green chiles to the skillet. Stir until fully combined. Reduce heat to low and simmer for 5–8 minutes, allowing the flavors to meld.
- Arrange the taco shells upright in the prepared baking dish. Bake the empty shells for 5 minutes to lightly crisp them. Remove from the oven.
- Spoon approximately 1 tablespoon of refried beans into the bottom of each taco shell. Evenly distribute the chicken mixture among the shells, filling nearly to the top.
- Sprinkle shredded Mexican blend cheese generously over each taco.
- Return the dish to the oven and bake for 7–10 minutes, or until the cheese is fully melted and the edges of the taco shells are lightly browned.
- Remove from the oven and garnish with desired toppings such as jalapeños, sour cream, lettuce, cilantro, or salsa before serving.
Notes
To make this recipe gluten free, use certified gluten-free taco seasoning and confirm that the taco shells and refried beans are labeled gluten free. While many corn-based taco shells are naturally gluten free, cross-contamination can occur during manufacturing, so label verification is recommended.