Baked Chicken Tacos
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6
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Calories
538 kcal
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Course
Main Course
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Cuisine
Mexican
Baked Chicken Tacos
Description
This recipe starts by browning chicken breasts seasoned lightly with taco seasoning, then simmering them in a mixture of water and remaining taco seasoning to ensure tenderness and flavor infusion. The cooked chicken is shredded and cooked down to remove excess liquid, resulting in moist, flavorful filling. Refried beans warmed separately are spread on the bottom of crunchy taco shells, which are then filled with the shredded chicken and topped with shredded cheese. Fresh cilantro is added for herbal brightness. Baking the assembled tacos melts the cheese and slightly softens the shells for ease of eating. This method offers a way to prepare multiple tacos efficiently with well-seasoned meat and classic toppings.
Ingredients
- 2 Tbsp olive oil
- 3 chicken breast boneless
- 1 taco seasoning El Paso brand; packet
- 1 cup of water
- 18 taco shells Stand N' Stuff brand; El Paso
- 2 refried beans canned; El Paso brand
- 2 cups Mexican shredded cheese
- cilantro Chopped, fresh
Instructions
- Preheat the oven to 350 degrees F.
- Heat the olive oil is a large pan over medium high heat.
- Once heated through, add the chicken to the pan, season with 1/2 of the Taco Seasoning Packet and brown each side of the chicken in the pan (cooking for 4-5 minutes on each side).
- Mix the remaining taco seasoning packet with the 1 cup of water.
- Add the water to the pan, heat to a boil. Reduce the heat to low, cover and simmer for 12-15 minutes.
- 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.
- Then place the stand 'n stuff taco shells in a 9X13. I was able to prepare approximately 10 in my 9X13 pan.
- Then place approximately 2 Tbsp of the refried beans at the bottom of each crunchy taco shell.
- Place the shredded chicken on top of the beans in each of the crunchy shells and top with the shredded Mexican Cheese.
- Bake for 12-15 minutes.
- Top with the chopped cilantro and enjoy!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 538 kcal
% Daily Value*
| Calories | 538kcal | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 29g | 58% |
| Fat | 28g | 43% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 72mg | 24% |
| Sodium | 1213mg | 51% |
| Potassium | 240mg | 5% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 426IU | 9% |
| Calcium | 334mg | 33% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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