Baked Chicken Tacos
Corn and tomatoes sweeten the tender shredded chicken while black beans add fiber to these flavorful Baked Chicken Tacos.
The crisp corn tortilla shell perfectly carries the mix of protein, veggies, and cheese to make each bite delicious.
How To Make Baked Chicken Tacos
One of our 20 minutes meals that we make regularly, this baked chicken tacos recipe is always a win. Just like our Taco Ring with Crescent Rolls and Taco Rice Recipes, we like the Mexican inspired meals that are easy to make.
A simple way to use leftover chicken, taco seasoning enhances the protein.
Mix in a few chopped tomatoes, rinsed beans and kernels of corn to make a healthier taco filling. Top with cheddar cheese and bake to make a crunchy shell.
Serve with lettuce, sour cream and avocado and this easy dinner idea makes everyone in my family happy!
Ingredients Needed
- Cooked Chicken – canned chicken, leftover rotisserie chicken or any type of tender shredded chicken – white or dark meat – works well.
- Taco Seasoning – a homemade recipe or packet from the grocery both work fine.
- Veggie Mix-Ins – Corn, black beans, chopped tomatoes – canned versions can be drained and used just as easily as fresh vegetables.
- Cheese Topping – we like shredded Mexican cheese or cheddar.
- Toppings – Shredded lettuce, more chopped tomatoes, slices of avocado, red onion and sour cream are our favorites.
Baked Chicken Tacos Recipe
Heat cooked chicken in a skillet over medium heat. Stir in drained and rinsed beans, whole kernel corn and chopped cherry tomatoes.
Cover for 3 to 5 minutes until heated through.
Sprinkle taco seasoning over the top. Add slices of softened cream cheese and stir it all together until warmed through.
Spoon filling into taco shells and be careful not to fill shells more than half full.
Bake in an oven preheated to 350℉ for 6 to 8 minutes until the cheese is melted and taco shells are crispy.
Serve with a tray of toppings and let each person garnish with their favorites.
Recipe Tips and Tricks
- It’s tempting to overfill, but only fill taco shells 1/3 to 1/2 full to leave room for lettuce, sour cream, avocado and other toppings.
- We often make extra Baked Chicken Breasts or Smoked Chicken on the weekend to use throughout the week in recipes like this.
- These baked tacos are so easy to customize with ground beef, ground pork or many other pieces of leftover chopped or shredded meat.
- 8 regular sized taco shells can be arranged in a single row in a 9 x 13″ baking dish with room to set the remaining 2 on the side.
Baked Chicken Tacos
Ingredients
- 2 cups shredded chicken
- 1 cup petite diced tomatoes drained
- 3/4 cup sweet corn
- 1 cup black beans drained
- 4 ounces cream cheese
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- 8 hard taco shells
Toppings
- 2 cups shredded lettuce
- 1/3 cup sour cream
- 1 avocado
Instructions
- Add chicken, tomatoes, corn, black beans to a large skillet over medium heat. Stir until mixed well.2 cups shredded chicken, 1 cup petite diced tomatoes, 3/4 cup sweet corn, 1 cup black beans
- Sprinkle taco seasoning over the meat mixture and stir well.2 tablespoons taco seasoning
- Add slices of cream cheese to the skillet and stir until mixed well and creamy.4 ounces cream cheese
- Preheat oven to 350℉ and arrange 8 taco shells in a baking dish.8 hard taco shells
- Spoon chicken filling evenly into the shells. Sprinkle cheddar cheese on top.1 cup shredded cheddar cheese
- Bake for 6 to 8 minutes until cheese is melted.
- Serve warm with toppings of your choice.2 cups shredded lettuce, 1/3 cup sour cream, 1 avocado
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