This easy baked chicken tacos recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
BAKED CHICKEN TACOS
This easy baked chicken tacos recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- /2 tablespoon olive oil
- /2 pound shredded cooked chicken
- /2 tablespoon chili powder
- /4 teaspoon garlic powder
- /4 teaspoon onion powder
- /4 teaspoon dried oregano
- /4 teaspoon ground cumin
- oz can Rotel®️ Original Sliced Tomatoes and Green Chili
- hard tortilla shells
- oz Rosarita®️ Classic Beans
- cups shredded mexican cheese
- Topping
- :Tomatoes
- sourcream
- salsa
- coriander
- avocado
- jalapeno
Instructions
- Heaat oven to 400 degrees F .Preparing a 9 by 13 baking dish by spraying it with non-stick spray. sit aside
- Heat Rosarita Traditional Beans in a medium saucepan over medium heat, stirring, until heated through.
- Heat olive oil over medium heat in a medium skillet, add chicken, all seasonings and drained whole can of original chopped rutile tomatoes and green peppers.
- Stir well, then reduce the heat and simmer for 4-5 minutes, until the liquid is completely gone.Place the taco crusts in the baking dish.
- Bake the taco shells for 5 minutes on their own to allow them to crisp up. We take it out of the oven.
- Evenly distribute the recooked traditional Rosarita beans in the bottom ten taco shells.
- Spread the chicken mixture evenly into each taco shell.Generously sprinkle shredded cheese over each taco.Bake for 7-10 minutes or until cheese is completely melted and bubbles form.
- Remove from the oven and place your favorite toppings on top
- Enjoy !
Tips for the Best BAKED CHICKEN TACOS
- Pre-heat & Prep: Always gather all ingredients before cooking baked chicken tacos.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.