Description
Easy baked chicken tacos featuring shredded chicken, optional black beans, salsa, and melted cheese in crispy shells, perfect for a quick weeknight dinner.
Ingredients
- 1 tbsp olive oil
- 0.5 cup minced onion
- 2 cups cooked chicken, shredded (rotisserie or leftover works great)
- 1 cup black beans, rinsed and drained (optional)
- 1 cup salsa or diced tomatoes, drained
- 3 tbsp taco seasoning
- 12 hard shell tacos (or small corn/flour tortillas)
- 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
- Cilantro, sour cream, lime wedges (for serving)
Instructions
- Preheat your oven to 400°F (200°C). If using a 9×13 baking dish, line it with foil or parchment paper for easier cleanup.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced onion and cook for 3-4 minutes until it becomes lightly golden and softened.
- Add the shredded cooked chicken, rinsed black beans (if using), salsa or drained diced tomatoes, and taco seasoning to the skillet. Cook for another 3-4 minutes, stirring occasionally, until heated through and well combined.
- Arrange the hard taco shells upright in your baking dish. You can also microwave soft tortillas wrapped in a damp paper towel for 30-60 seconds to make them pliable, then fold and arrange them.
- Spoon a few tablespoons of the chicken filling into each taco shell.
- Top each filled taco with a generous sprinkle of shredded cheese.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and bubbly and the taco shells are crispy and lightly browned.
- Carefully remove the baked tacos from the oven. Serve immediately with optional garnishes such as fresh cilantro, a dollop of sour cream, and lime wedges.
Notes
- Black beans are optional for added protein and fiber.
- Use rotisserie or leftover chicken to save time.
- For softer tacos, substitute hard shells with corn or flour tortillas.