Baked Chicken Tacos

Baked chicken tacos are loaded with chicken, cheese, and refried beans and topped with all your favorite toppings.

Perfect for a crowd, or busy weeknight dinner all warm with gooey melted cheese and ready for toppings!

Taco toppings:

• Lettuce
• Pica de Gallo
• Guacamole
• Sour cream
• Salsa
• Olives
• Sliced jalapenos
• Cilantro

Tips for making baked chicken tacos

• Use store-bought or homemade taco seasoning.
• Use a thick salsa, I prefer a jarred salsa.
• Bake the shells for 5 minutes before adding meat to crisp them up.
• Always put the refried beans on the bottom to create a barrier between the chicken mixture.

More taco recipes!

• Slow Cooker Beef Short Rib Tacos
• Slow Cooker Salsa Chicken Tacos
• Chipotle Lime Flank Steak Taco
• Crispy Shrimp Tacos
•  

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Baked Chicken Tacos

4.29 from 7 votes

Written By: Wendie

Baked chicken tacos are loaded with chicken, cheese, and refried beans and loaded with your favorite toppings.

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 10 tacos

Calories 306

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Ingredients

  

1x2x3x

• 1 pound ground chicken
• 1 cup salsa I use a thick jarred salsa
• 1 tablespoon olive oil
• ½ onion diced
• 2 cloves garlic minced
• 3 tablespoons taco seasonings or 1 package
• 10 taco shells I used Stand N Stuff Shells
• 15 oz can re-fried beans
• 2 cups shredded cheese

Pica de Gallo

• 2 Roma tomatoes seeded and diced
• 1 jalapeno seeded and diced
• 1/4 cup onion diced
• 2 tablespoons chopped cilantro
• Juice of 1 lime
• Salt to taste

Instructions

 

• Preheat oven to 400 degrees. Spray a baking dish with non-stick cooking spray.
• Heat a large skillet on medium-high heat add olive oil and ground chicken and diced onions. Using a spoon break up the chicken and cook until browned about 7-8 minutes. Drain if you have a lot of fat, and return to skillet, add in taco seasoning.
• Reduce heat to medium-low and add in garlic and cook another 30 seconds or so. Add in salsa, mix and let simmer for 2-3 minutes. Turn off heat
• In a medium saucepan heat the refried bean over medium heat, stirring until heated through.
• Place the taco shells into the baking dish, and bake for 5 minutes by themselves to let them crisp up a bit.
• Place 2-3 tablespoons beans into each taco shell and ¼-½ cup chicken mixture on top and place bake in the baking pan.
• Sprinkle each taco evenly with cheese.
• Bake for 7-8 minutes or until cheese is melted and bubbly.
• Remove from the oven and top with your favorite toppings.
• For the Pica De Gallo
• Place the ingredients in a small bowl and mix until combined.
• Add salt to taste.

Nutrition

Serving: 1gCalories: 306kcalCarbohydrates: 20gProtein: 19gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 72mgSodium: 580mgFiber: 3gSugar: 5g

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Course Entrees

Cuisine American