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Baked Chicken Tacos

Crisp-edged tacos baked upright — seasoned shredded chicken, melted cheese, shells that hold together.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Main dish
Cuisine: Mexican / Tex-Mex
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • ​ ​ ​ ​
  • 1 1/2 lb boneless, skinless chicken breasts or thighs ​
  • 1 tablespoon olive oil ​
  • 1 ​ small yellow onion finely diced
  • 3 ​ garlic cloves minced
  • 1 packet taco seasoning (1 oz)
  • 3/4 cup salsa ​
  • 1/4 cup chicken broth or water ​
  • 1 can black beans (15 oz), drained and rinsed (optional)
  • 1 tablespoon lime juice ​
  • ​ ​ Salt to taste ​
  • 12 ​ hard taco shells ​
  • 2 cups shredded Mexican-blend cheese ​
  • ​ ​ Cooking spray ​

Equipment

  • 9x13-inch baking dish ​

Method
 

  1. Preheat oven to 400°F (200°C). Grease a 9x13-inch baking dish.
  2. Poach chicken 15-18 minutes until 165°F (or use 3 cups shredded rotisserie).
  3. Shred chicken with two forks.
  4. Sauté onion 3-4 minutes; add garlic 30 seconds.
  5. Stir in chicken, taco seasoning, salsa, broth; simmer 5 minutes until thick. Fold in beans; add lime juice and salt.
  6. Warm shells 2-3 minutes.
  7. Fill each shell with cheese, 1/4 cup filling, more cheese.
  8. Stand tacos upright in dish.
  9. Bake 8-10 minutes until cheese melts and shells crisp.
  10. Top with lettuce, tomato, avocado, sour cream, cilantro; serve with lime.

Notes

Keep filling thick, not soupy; cheese at the bottom of each shell blocks moisture.
Nutrition per serving: Calories 390.