Baked Tacos
These Crispy Baked Tacos are easy to make and super delicious. Flavorful chicken topped with melted cheese inside perfectly crunchy taco shells. It’s a great, easy dinner for a busy weeknight.
Servings: 10 Tacos
Calories: 229kcal
Ingredients
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 1 poblano pepper diced
- 1 red bell pepper diced
- 2 cups shredded chicken
- 2 tablespoons taco seasoning
- 1 7 ounce diced green chiles undrained
- ¼ cup chicken broth
- 10 hard shell tacos with a flat bottom
- 2 cups shredded colby jack cheese
- Optional toppings: Sliced jalapenos taco sauce, diced red onion, salsa, sour cream, fresh cilantro
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, melt the butter over medium heat. Add the diced onion, diced poblano pepper, and diced red bell pepper to the skillet and saute until they are tender, about 3-4 minutes.
- Add the shredded chicken to the skillet and mix with the sauteed vegetables.
- Add in the taco seasoning, green chilies, and chicken broth and mix thoroughly. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- Place the hard shell tacos in the baking dish, standing them up so they do not fall.
- Evenly distribute the chicken mixture into each taco shell. Sprinkle the shredded cheese generously over the top of each taco.
- Place the baking dish in the oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.
- Remove the tacos from the oven and allow them to cool slightly.
- Serve the baked tacos with your favorite toppings such as salsa, sliced jalapenos, diced red onion, taco sauce, sour cream, or fresh cilantro. Enjoy!
Video
Notes
- Green bell pepper can be used in place of the poblano pepper.
- Rotisserie chicken works great for the shredded chicken in this recipe.
- Using hard shell tacos with a flat bottom, such as Old El Paso Stand ‘n’ Stuff Taco Shells, helps keep them upright while baking and makes them easier to fill.
- Feel free to use other types of cheese depending on your preference or what is available to you. Cheddar, Monterey jack, or a Mexican blend are all great options.
- The filling can be made in advance and stored in the refrigerator in an airtight container until ready to use, the filling can be stored for up to 3 days.
Nutrition
Calories: 229kcal | Carbohydrates: 11g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 49mg | Sodium: 283mg | Potassium: 189mg | Fiber: 2g | Sugar: 2g | Vitamin A: 775IU | Vitamin C: 26mg | Calcium: 201mg | Iron: 1mg