Taco night just got even easier and definitely more delicious! Baked Chicken Tacos are the extra crispy and extra savory shells filled with flavor from the spicy stewed chicken with this oven-baked recipe. Seasoned to perfection and with plenty of melty cheese, Baked Chicken Tacos are ready for whatever toppings your heart desires or eaten just as is straight from the oven!
Ingredients• 1 tablespoon olive oil • 1/2 cup onion, diced • 1/2 pound chicken, cooked and shredded • 1 (1 ounce) package taco seasoning • 1 (14.5 ounce) can diced tomato, fully drained • 1 (4.5-ounce) can chopped green chiles, fully drained • 10 hard taco shells • 8 ounces refried beans • 2 cups Mexican blend cheese, shredded • jalapenos, optional, sliced • sour cream, optional, to taste • salsa, optional, to taste • cilantro, optional, chopped, to taste • lettuce, optional, shredded, to taste
Preheat the oven to 400 degrees F.
Prepare a rimmed baking dish with nonstick cooking spray.
Heat a large skillet on the stovetop over medium heat.
Add the olive oil.
Once the oil is hot, cook the onion until tender and translucent, about 4-5 minutes.
Add the chicken and coat with the taco seasoning.
Add the tomatoes and the green chiles, stirring to combine.
Reduce the heat and allow the mixture to simmer until it starts to thicken, about 5-8 minutes.
Arrange the taco shells open-side-up in the casserole dish.
Bake the taco shells in the oven unfilled for about 5 minutes to allow them to get extra crispy then remove them from the oven.
Fill each of the taco shells with a generous helping of the refried beans followed by the chicken mixture.
Top each taco with the Mexican cheese.
Bake until the cheese is fully melted, about 7-10 minutes.