In my family, we love anything “taco” related! I am pretty sure we eat a taco dish at least once a week if not more. And the best part about that for me is that they are usually pretty easy to throw together! These Baked Chicken Tacos were no exception. With the help of a rotisserie chicken and some very simple ingredients, this dish can be on the table in about 20 minutes! And it is delicious! The first time I made them, my husband and daughter both said that I need to make them a lot. Okay, DEAL!
And while you are here, go ahead and check out some of these other great recipes!
How To Make Baked Chicken Tacos
Saute a diced onion in some oil. Add in the meat from a rotisserie chicken, a can of rotel, a can of diced chilies, taco seasoning and ranch dressing. Mix well.
Grease the bottom of a 9×13 baking dish. Then place 10 of these Stand and Stuff Shells from Old El Paso in the bottom. (If you can’t find these, regular hard shells will work too.) Place a layer of refried beans in the bottom of each one. Follow with a couple spoonfuls of the chicken mixture. Top with cheese and bake. Serve with your favorite toppings and enjoy!
I like to add some cilantro on them when they are done. That is, of course, optional! Then we like to top them with lettuce, tomatoes, sour cream, jalapenos, hot sauce, etc. They are even delicious without any additional toppings!
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
Baked Chicken Tacos
Ingredients
- 1 tbsp Olive Oil
- 1 Yellow Onion, Diced
- Meat From a Rotisserie chicken about 1 lb of cooked chicken
- 10 oz Can of Rotel
- 4 oz Can of Diced Chilies
- 3-4 tbsp Taco Seasoning
- 1/4 Cup Ranch dressing
- 10 pack Stand and Stuff Taco Shells or any type of hard taco shells
- 16 oz Can of Refried Beans will use about half the can
- 8 oz Grated Cheese (I used sharp cheddar and pepper jack) any kind you like
- Toppings such as lettuce, tomatoes, sour cream, jalapenos, hot sauce etc.
Instructions
- Heat the oil in a skillet over medium heat. Saute the onions for about 5 minutes.
- Add in the chicken, the rotel, chilies, taco seasoning and ranch dressing. Mix well.
- Preheat the oven to 400 degrees.
- Grease a 9×13 baking dish and put the taco shells in there standing upright.
- Spread some refried beans in the bottom of each one, then fill each one with the chicken mixture.
- Top with the cheese and bake for about 10 minutes.
- Top with any toppings that you like and enjoy!