Baked Chicken Tacos Recipe

Course: Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings:

Calories: 226kcal

How to make the best baked chicken tacos for a crowd! Lots of tacos made in one baking dish for family dinners, Cinco de Mayo, and more.

Step-by-step photos can be seen below the recipe card.

Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.
Heat the olive oil over medium heat in a medium skillet.
1 tablespoon olive oil
Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
½ cup diced onion
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.
½ pound shredded cooked chicken, 1 ounce taco seasoning, 14.5 ounces diced tomatoes, 4.5 ounces diced green chiles
Place the taco shells in the baking dish, standing up. We were able to fit 10 taco shells in the dish by adding 2 on each side.
10 hard taco shells
Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
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 ounces refried beans
Sprinkle each shell generously with shredded cheese, the more the better!
2 cups shredded Mexican blend cheese
Bake for 7-10 minutes, or until cheese is fully melted and the edges of the shells are browned.
Remove from the oven and top with your favorite items such as jalapenos, sour cream, shredded lettuce, cilantro, and salsa.
Sliced jalapeños, Sour cream, Salsa, Chopped fresh cilantro, Shredded lettuce

Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
If you prefer your tacos not spicy, just omit the green chilis. Just as delicious!
Nutritional information does not include optional ingredients

Storage: Store baked chicken tacos in an airtight container in the refrigerator for up to 3 days.