Cheesy Baked Chicken Tacos (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 Old El Paso Stand ‘N Stuff taco shells
02 -
1/2 medium yellow onion, diced
03 -
2 1/2 cups rotisserie chicken or cooked chicken, shredded (about 1 lb.)
04 -
1 packet (1 oz.) taco seasoning
05 -
1 can (10 oz.) Rotel diced tomatoes, fully drained
06 -
8 oz. refried beans
07 -
1 package (8 oz.) Mexican cheese blend
→ Topping Ideas
08 -
Avocado
09 -
Tomatoes
10 -
Red onions
11 -
Jalapeños
12 -
Cilantro
13 -
Green onions
14 -
Shredded lettuce
15 -
Salsa
16 -
Guacamole
17 -
Sour cream
# Instructions:
01 -
Heat a skillet over medium-high heat with some oil. Sauté diced onions until softened, about 1 minute.
02 -
Add shredded chicken, taco seasoning, and water as per the seasoning packet instructions. Simmer until the water cooks down and the chicken warms through.
03 -
Incorporate the drained Rotel diced tomatoes into the skillet. Stir and simmer until most of the juices evaporate and the mixture thickens.
04 -
Spread refried beans on the bottom of each taco shell. Layer with the chicken mixture and top with shredded cheese.
05 -
Arrange the filled taco shells in a casserole dish or on a baking sheet. Bake at 400°F (200°C) for 5-7 minutes, or until the cheese melts.
06 -
Serve the baked tacos hot with your choice of toppings.
# Notes:
01 -
Use store-bought rotisserie chicken for convenience, or substitute with any cooked or leftover chicken.
02 -
Ensure the Rotel tomatoes are fully drained and cook down liquids in the skillet to prevent sogginess.
03 -
Enhance the flavor with lime juice, smoked paprika, or additional chili powder as desired.