Baked Chicken Tacos
These Baked Chicken Tacos are so easy to make and are great for entertaining! They are crunchy, creamy, flavorful and sure to be an instant hit!
Servings 10 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.
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
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)