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Oven-baked chicken tacos make dinner plans a breeze. Busy evenings or party time, they're a hit. You'll get juicy spiced chicken tucked in crunchy shells, creamy beans, and melty cheese. They go from kitchen to table in just under half an hour—watch everyone ask for more!
Beloved by Everyone
One hectic evening, I whipped these up in a pinch, hoping for smiles and empty plates. Now they're always on our taco night menu. The shells turn extra crunchy baked, and the cheese melts just right. It's awesome how you can pile on your own toppings, so dinner feels more like a hangout with friends.
Stuff to Grab
- Refried Beans: Creamy beans go first, making a tasty base.
- Hard Taco Shells: These crisp right up in the oven.
- Onion: Red, sweet, or white—whatever you have adds a kick.
- Diced Tomatoes: Chunky, fully drained tomatoes for a fresh touch.
- Shredded Chicken: Handy rotisserie chicken works great, just shred it up.
- Green Chiles: Mild chiles from a can (make sure you drain them) bring flavor, too.
- Taco Seasoning: Mix of cumin, chili powder, garlic, red pepper flakes, onion powder, and paprika brings the heat.
- Cheese: Shredded cheese that gets gooey—try Mexican blend or something melty you like.
Superb Chicken Tacos
- Bake with Cheese
- Stack up your filled tacos in a baking dish, sprinkle with cheese, then pop in a 350°F oven for 15–20 minutes till everything's hot and the cheese bubbles.
- Top and Serve
- When they come out, add your favorite toppings while they're hot.
- Layer Up
- Start by spreading refried beans in each shell, then pile in your chicken mixture.
- Mix Everything
- Combine shredded chicken, taco seasoning, green chiles, tomato, and onions in a bowl.
- Get the Shells Ready
- First, give taco shells a five-minute head start in the oven at 350°F so they don't go soggy.
Easy Tips for Success
After loads of taco dinners, I've figured out some handy moves. Drain those cans all the way—no one likes soggy bottoms. Giving the shells a quick toast is key for crunchiness. Starting with refried beans at the base? It totally stops things from sliding out on first bite.
How I Serve & What to Do With Extras
I like to put out bowls of salsa, guac, sour cream—even extra cheese. Kids and grownups can all make their dream taco. Got leftovers? Not often! But we keep fillings separate and stuff new shells the next day. If I'm feeding a crowd, I'll stash a tray in the oven on low, covered in foil, to keep everyone happy.
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Frequently Asked Questions
- → Are these tacos very spicy?
- They're mildly spicy thanks to taco seasoning, green chiles, and jalapeños if included. Skip jalapeños and chiles for a gentler flavor.
- → Why bake the taco shells first?
- Pre-baking for 5 minutes makes the shells crisp and keeps them from getting soggy with the fillings.
- → How do you store leftovers?
- Seal leftovers in an airtight container and refrigerate for 3 days. Be aware the shells may not stay crispy.
- → Why drain canned tomatoes and chiles?
- Draining prevents excessive liquid, which could make the shells less crispy. It keeps everything nice and dry.
- → Can more tacos fit in the pan?
- You can fit 10 tacos by positioning a couple on the sides of the dish. Overcrowding could make them tricky to fill.