Baked Chicken Tacos Recipe

10 servings


15 minutes

active time

25 minutes

total time


1 tablespoon olive oil

½ pound shredded cooked chicken (We used Rotisserie chicken)

1 ounce taco seasoning (click for recipe!)

½ cup diced onion

14 ½ ounces diced tomatoes (fully drained, 1 can)

4 ½ ounces diced green chiles (fully drained, 1 can)

10 hard taco shells (We used Old El Paso Stand 'N Stuff)

8 ounces refried beans (½ can)

2 cups shredded Mexican blend cheese

Sliced jalapeños

Sour cream


Shredded lettuce

Chopped fresh cilantro


Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick spray.

Heat the olive oil over medium heat in a medium skillet.


Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.

Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.

Place the taco shells in the baking dish, standing up. We were able to fit 10 taco shells in the dish by adding 2 on each side.

Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.

Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.

Sprinkle each shell generously with shredded cheese, the more the better!

Bake for 7-10 minutes, or until cheese is fully melted and the edges of the shells are browned.


Remove from the oven and top with your favorite items such as jalapenos, sour cream, shredded lettuce, cilantro, and salsa.


Serving Size

1 taco


226 kcal

Total Fat

12 g

Saturated Fat

5 g

Unsaturated Fat

5 g

Trans Fat

0.03 g


38 mg


607 mg

Total Carbohydrate

16 g

Dietary Fiber

3 g

Total Sugars

3 g


13 g

10 servings


15 minutes

active time

25 minutes

total time
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