Cheesy Baked Chicken Tacos
Whether you’re hosting a casual party, feeding a hungry family, or meal-prepping for the week, Cheesy Baked Chicken Tacos are a deliciously easy solution. Serve them straight from the oven and watch them disappear!
Servings 10 Tacos
Ingredients
- 10 Old El Paso Stand ‘N Stuff taco shells
- 1/2 yellow onion diced
- 2 1/2 cups rotisserie chicken or cooked chicken shredded (1 lb.)
- 1 1 oz. packet taco seasoning
- 1 10 oz. can Rotel diced tomatoes, fully drained
- 1 8 oz. package Mexican cheese blend
- 8 oz. refried beans
TOPPING
- Avocado tomatoes, cilantro, red onions, green onions, jalapenos, salsa, shredded lettuce, or sour crea
Instructions
- In a skillet over medium-high heat, sauté the onions in a bit of oil until they’re soft and fragrant — this should take about a minute.
- Add the shredded chicken, taco seasoning, and water (just follow the directions on your taco seasoning packet). Let it simmer until the water has cooked down and the chicken is nice and hot.
- Next, stir in the Rotel and let everything simmer together until most of the tomato juices have reduced and the mixture thickens up.
- To assemble, spread a layer of refried beans on the bottom of each taco shell, then spoon in the chicken mixture and top with shredded cheese.
- Line up your filled taco shells in a casserole dish or on a baking sheet. Bake at 400°F for 5–7 minutes, just until the cheese is melted and gooey.
- Serve them hot and top with all your favorites — sour cream, salsa, avocado, or whatever you love.
- Enjoy every bite!
Notes
- Make sure to fully drain the can of Rotel and cook down the liquids in the chicken mixture to help prevent soggy tacos. Not a fan of green chilies? You can easily swap in chunky salsa instead of Rotel.
- Want to add a little zing? Zest it up with a tablespoon or two of lime juice stirred into the chicken.
- For a richer flavor, make it smoky with a dash of smoked paprika or ancho chili powder.
- Craving a little kick? Add some heat with jalapeños, chipotle chili powder, chili powder, or even hot Rotel.