I am firmly of the opinion that tacos are not just for Tuesdays. In fact, I think I could eat tacos most days of the week and never tire of them, but luckily there’s more than one way to eat a taco. Much more. Take these easy-to-make Baked Chicken Tacos, for instance. They’re a great option any day of the week, because they’re quick, impossibly crispy, zesty, and generous in the ooey-gooey melty cheese department.
If you’re using crispy taco shells, you have to go ahead and bake them anyway, but in this method you just go ahead and bake the filling in them, which leads to a whole lot of crispy greatness.
2 tablespoons olive oil
2 cups cooked, shredded chicken
1 packet taco seasoning
1/2 white onion, diced
1 (14.5 oz) can diced tomatoes, drained
1 (4.5 oz) can chopped green chiles, drained
10 flat-bottom taco shells
1 can refried beans
2 cups Mexican blend shredded cheese
Lettuce, shredded, for topping
Sour cream, for topping
Salsa, for topping
Preheat oven to 400°F and grease a 9×13-inch baking dish with nonstick spray.
Heat olive oil in a skillet over medium heat. Add onion and cook until translucent, 2-3 minutes.
Stir in chicken, taco seasoning, tomatoes, and green chiles. Bring to a simmer and allow to cook about 5 minutes.
Place taco shells in baking dish and transfer to oven. Bake 5 minutes.
Remove from oven and fill taco shells. Spoon 1-2 tablespoons of beans in each shell, topped with chicken, and then cheese.
Bake until cheese has melted, 8-10 minutes.
Remove from oven, top with your favorite toppings, and enjoy