Baked Chicken Tacos
The ultimate comfort food, Baked Chicken Tacos deliver a crispy, cheesy, and flavorful experience. Perfect for a quick weeknight dinner or a festive taco night, these tacos are easy to customize for everyone’s tastes. Try them tonight and enjoy a delicious meal together!
Equipment
- Sheet pan (quarter sheet) or a 9×13" baking dish
Ingredients
- 12 taco shells taco shells
- 1 tablespoon oil
- 1 onion diced
- 2 cloves garlic crushed
- 4 cups shredded chicken
- 2 tablespoons taco seasoning
- 7 ounces salsa (200g)
- 1 cup refried beans
- 1 and ½ cups shredded Mexican cheese blend or mozzarella or cheddar
- ½ cup green chiles
- shredded lettuce
Instructions
- Start by preheating your oven to 350°F (180°C). Preparing your taco shells is the first step to achieving that perfect crunch. Arrange the taco shells in a baking tray, ensuring they’re spaced out evenly. Bake them for about 5 minutes until they are warm and slightly crispy. This initial baking helps prevent the shells from becoming soggy later on.
- While the taco shells are baking, heat a skillet over medium heat and add the oil. Once the oil is hot, add the diced onion. Sauté for about 3 to 5 minutes until the onion becomes soft and translucent. You want to achieve a delicate sweetness that will enhance your filling.
- Next, introduce the crushed garlic to the skillet. Stir it around for about a minute until it becomes fragrant. This step infuses the oil with a lovely garlicky aroma, which is irresistible.
- Once the onions and garlic are ready, add the shredded chicken into the skillet. Sprinkle in the taco seasoning and stir to combine. Let the mixture cook for about 3 to 5 minutes, allowing the spices to meld and the chicken to absorb all the flavors. You should notice a delightful aroma filling your kitchen.
- Now it’s time to add the salsa to the chicken mixture. Stir it in and let everything simmer for another 2 to 3 minutes. The salsa adds moisture and enhances the taste of the filling. Make sure to remove the skillet from heat once everything is well combined.
- Take the pre-baked taco shells out of the oven. Start assembling your tacos by adding a tablespoon of refried beans into each shell. This acts as a barrier to keep the shells crispy, separating them from the juicy filling.
- Next, scoop in about ½ cup of the chicken salsa mixture into each taco shell, filling them generously. You want to make sure they’re packed but not overflowing.
- Top with a generous amount of shredded cheese, allowing it to melt beautifully as it bakes.
- Return the loaded taco shells to the oven and bake for an additional 5 to 7 minutes, or until the cheese is melted and bubbly. You’ll know they’re ready when you see that delightful golden color.
- Finally, remove the tacos from the oven. Top each taco with chopped green chiles and shredded lettuce. Feel free to add any extra toppings you love, like avocado or sour cream. Serve immediately and enjoy your delicious creation!
Notes
- Tip 1: To avoid the taco shells from getting soggy, it’s important to pre-bake the shells prior to filling them for 5 minutes.
- Tip 2: To separate the taco shells from the juicy chicken mixture, I add refried beans. This will help your taco shells stay crispy.
- Tip 3: If you would like to make these baked chicken tacos ahead of time, I don’t recommend assembling them until just before you’re ready to bake them and serve as the taco shells can get pretty soggy.