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Close up of a hand holding a crispy corn tortilla taco shell full of a delicious shredded chicken mix and topped with cheddar cheese.
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Baked Chicken Tacos

Corn and tomatoes sweeten the tender shredded chicken while black beans add fiber to these flavorful Baked Chicken Tacos.
Course Main Course
Cuisine Mexican
Keyword Baked Chicken Tacos
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 8 tacos
Calories 335kcal
Author Jennifer Osterholt

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

Nutrition

Calories: 335kcal | Carbohydrates: 22g | Protein: 17g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 301mg | Potassium: 498mg | Fiber: 6g | Sugar: 4g | Vitamin A: 685IU | Vitamin C: 7mg | Calcium: 162mg | Iron: 2mg