How to make the best baked chicken tacos for a crowd! Lots of tacos made in one baking dish for family dinners, Cinco de Mayo, and more.
- 1 tablespoon olive oil
- 1/2 pound cooked chicken shredded (I used cooked Rotisserie chicken)
- 1 ounce Taco Seasoning click for homemade recipe!
- 1/2 cup onion diced
- 1 can diced tomato 14.5 ounce, fully drained
- 1 can Chopped Green Chiles 4.5 ounce, fully drained
- 10 Stand and Stuff Taco Shells I used Old El Paso
- 8 ounces Refried Beans 1/2 can
- 2 cups Mexican Blend Cheese shredded
- Toppings such as Old El Paso sliced Jalapenos, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
1Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.
2Heat olive oil over medium heat in a medium skillet.
3Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
4Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
5Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
6Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
7Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
8Sprinkle each shell generously with shredded cheese, the more the better!
9Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
10Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
- Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
- If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!