I have the perfect recipe for you if you’re craving something delicious and easy to make – Baked Chicken Tacos! These tacos are packed with flavor and are a great option for a quick weeknight dinner or a casual gathering with friends. The best part? They’re baked, making them a healthier alternative to the traditional fried versions.
The tender and juicy chicken, combined with the crispy taco shells, creates a delightful texture that you won’t be able to resist. Top them off with your favorite toppings like shredded cheese, avocado, salsa, and sour cream, and you have yourself a mouthwatering meal that everyone will love. Let’s get cooking!
Frequently Asked Questions
Q: Can I use a different type of meat?
A: Absolutely! While this recipe uses chicken, you can easily substitute it with beef, pork, or even a vegetarian option like sautéed vegetables or tofu. The key is to adjust the cooking time accordingly.
Q: How can I make this recipe spicier?
A: To add more heat to your tacos, consider incorporating diced jalapeños into the chicken mixture, adding a spicy salsa as a topping, or using a spicier blend of taco seasoning.
Q: Can I prepare this recipe in advance?
A: Yes, you can prepare the chicken mixture ahead of time and refrigerate it until you’re ready to assemble and bake the tacos. This can save you time and make meal prep easier. Just be sure to warm the chicken mixture slightly before assembling the tacos to ensure even baking.
Q: How do I store leftovers?
A: Leftover baked chicken tacos can be stored in an airtight container in the refrigerator for up to 3 days. For best results, store the components separately and assemble just before reheating to maintain the texture of the shells.
Q: Are there gluten-free options for this recipe?
A: Yes, to make this recipe gluten-free, ensure that your taco seasoning and taco shells are certified gluten-free. Many brands offer gluten-free options that are perfect for this recipe.
Ingredients
2 Tbsp Olive Oil
3 Boneless Chicken Breasts
1 Packet El Paso Taco Seasoning
1 cup of Water
18 Stand N’ Stuff Taco Shells – El Paso
2 can Refried Beans – El Paso
2 cups Mexican Shredded Cheese
Fresh Cilantro Chopped
Instructions
Preheat the oven to 350 degrees F. Then, heat olive oil over medium heat in a large pan.
Once the olive oil has heated, add the chicken to the pan, brown each side of the chicken (cooking for 4-5 minutes on each side), and season with ½ of the Taco Seasoning Packet.
While the chicken is browning, mix the remaining taco seasoning packet with 1 cup of water. After the chicken has browned, add the water to the pan, heat to a boil, reduce the heat to low, simmer, and allow to cook for 12-15 minutes.
Then remove the lid, shred the chicken, and continue to cook in the uncovered pan to boil off the excess liquid (2-3 minutes) and then remove from the heat.
Meanwhile, warm up the refried beans in a microwave-safe dish to make them easier to spread.
To assemble the tacos for baking, spray a baking dish with nonstick cooking spray. Place the Stand ‘N Stuff taco shells in the baking dish. Then place approximately 2 tablespoons of beans at the bottom of each crunchy taco shell. Next, place the shredded chicken mixture on top of the beans in each of the crunchy shells and top with the shredded Mexican Cheese.
Bake uncovered for 12-15 minutes or until the cheese is melted.
Top with chopped cilantro and enjoy!
