Fiesta Chicken Tacos
These Baked Fiesta Chicken Tacos are so easy to make and are great for entertaining! They are crunchy, creamy, flavorful and are sure to be an instant hit!
I got this recipe idea from The Cookie Rookie and made some tweaks with budget and time in mind. Since I was making these tacos for small party, I opted to use ground chicken in place of shredded chicken to save money. The ground chicken was $3.49 for a one pound package vs. $6.99 for 1 pound of chicken breast. Yay for saving money! Not having to slow cook (or pressure cook) and shred the chicken saved me quite a bit of time! You could use rotisserie chicken as well but I prefer to cook my own.
After cooking the filling, you simply stuff the tacos and then bake them all together! After that, it’s grab and go, making this meal easy, fun and convenient.
Here are some tips for making these tasty tacos!
• Using the tortillas with the flat bottoms is more convenient but they do tend to be more expensive.
• Bake the tortillas for 5 minutes before you assemble the tacos so they stay crunchy and hold up under the weight of all the filling
• Skip the seasoning that sometimes comes with the tortillas! Making your own is so easy and won’t be full of preservatives and fillers.
• Don’t skip the refried beans- they help act as a barrier between the shells and the liquid from the chicken- keeping your tacos crispy!
• If your beans were refrigerated, warm them up a bit (they’ll only be in the oven for 10 mins. If they’re coming from the pantry, they’re fine)
• Don’t forget the toppings! And if you want to go a step further, make my favorite Chipotle Aioli to finish these beauties off!
Baked Chicken Tacos
- 10 Hard tortilla shells
- 1 lb Ground Chicken
- ½ Yellow Onion
- 2 Cloves Garlic
- 2 tsp Garlic Powder
- 1 Tbsp Cumin
- 2 tsp Paprika
- 2 tsp Salt
- 1 tsp Pepper
- 1 tsp Cayenne
- 2 tsp Lime juice
- 1 can Rotel diced Tomatoes with Chiles
- 1 can Refried Beans
- ½ cup Shredded Cheese
- Shredded Iceberg Lettuce
- Sour Cream
- Brown the chicken in an oiled pan (make sure to break up the chicken as you go)
- Add finely chopped onion
- Season the chicken mixture (as always, I free-hand spices but this is a good estimate of what I did)
- Add the Rotel tomatoes with diced chiles (well drained)
- Allow the chicken to cool for about 5 minutes then drain the excess liquid
- Pre-cook the shells for 5 minutes
Assemble the tacos
- Using a butter knife or small spatula, add about a tbsp of the refried beans to the bottom of the baked taco shell
- Add chicken mixture to the the taco shell
- Top with cheese (don’t be shy!)
- Bake for 10 minutes or until cheese is melted
- Immediately top with fresh cilantro and serve!
- True to party style- set up the toppings in an assembly line style and allow each person to top their own tacos.