Description
Quick and cheesy baked chicken tacos with crispy shells, seasoned chicken, refried beans, and melty cheese. Perfect for weeknight dinners.
Ingredients
1 tablespoon olive oil
½ pound shredded cooked chicken (rotisserie 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 (Old El Paso Stand ‘N Stuff)
8 ounces refried beans (½ can)
2 cups shredded Mexican blend cheese
Optional toppings:
Sliced jalapeños
Sour cream
Salsa
Shredded lettuce
Chopped fresh cilantro
Instructions
1. Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
2. Heat olive oil in a medium skillet over medium heat.
3. Add diced onion and cook for 2–3 minutes, until translucent.
4. Stir in shredded chicken, taco seasoning, diced tomatoes, and green chiles. Simmer for 5–8 minutes.
5. Place taco shells upright in the baking dish. Bake for 5 minutes to crisp.
6. Add 1 tablespoon refried beans into each taco shell.
7. Top each shell with the chicken mixture.
8. Sprinkle generously with shredded Mexican blend cheese.
9. Bake for 7–10 minutes, until cheese is melted and edges of shells are browned.
10. Remove from oven and top with jalapeños, sour cream, shredded lettuce, salsa, and cilantro as desired.
Notes
If you prefer less spice, omit the jalapeños and green chiles.
Use freshly shredded cheese for better melting.
Store leftovers in an airtight container for up to 3 days.
Reheat in oven for best texture. Avoid microwaving to prevent soggy shells.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican