Baked Chicken Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
473 kcal
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Course
Main Course
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Cuisine
Mexican
Baked Chicken Tacos
Description
The Baked Chicken Tacos recipe uses shredded chicken mixed with canned diced green chiles, lime juice, and taco seasoning to create a flavorful filling. The taco shells are pre-baked briefly to start crisping, then filled halfway with the seasoned chicken mixture and topped with shredded Mexican cheese. Baking the assembled tacos melts the cheese and browns the edges slightly, enhancing texture contrasts. Fresh cilantro and sour cream add fresh and creamy accents at serving.
The texture highlights include the crisp taco shells softened just enough inside by the warm chicken, and a gooey cheese topping. The green chiles contribute mild heat and flavor depth, balanced by the citrusy lime juice. These tacos are suitable for casual dinners or gatherings where handheld foods are desirable.
The recipe recommends serving immediately, as the taco shells tend to soften over time. Leftover tacos can be stored in an airtight container for up to two days but are best eaten fresh for optimal texture. Variations include substituting different protein options or swapping diced chiles for salsa or pico de gallo, being careful to avoid excess liquid.
Ingredients
- cooking spray
- 10-12 taco shells
- 3 cups chicken shredded
- 1 (4.5 ounce) diced green chiles canned
- 1 lime juiced
- 2 tablespoons taco seasoning
- 2 cups Mexican cheese blend shredded
- 2 tablespoons cilantro chopped
- sour cream for serving
Instructions
- Preheat the oven to 350°F and spray a 9x13 baking dish with cooking spray. Arrange the taco shells in the pan and bake for 5 minutes.
- In a medium bowl, combine the chicken, diced green chiles, lime juice and taco seasoning until everything is well mixed.
- Spoon the chicken mixture evenly between the taco shells, filling them halfway full, then top with the shredded cheese.
- Bake for 10 minutes or until tacos start to brown and the cheese is melted.
- Serve immediately with chopped cilantro and your favorite taco toppings.
Notes
- Store leftovers in an airtight container and keep refrigerated; consume within two days for best texture.
- Eat the tacos soon after baking to enjoy crisp shells, as they soften over time.
- Chicken can be substituted with ground beef, turkey, or prepared beans.
- Diced green chiles may be replaced with salsa or pico de gallo, ensuring minimal liquid to avoid soggy shells.
- If taco seasoning is unavailable, blend chili powder, cumin, garlic powder, onion powder, and oregano as a homemade mix.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 473 kcal
% Daily Value*
| Serving | 3tacos | |
| Calories | 473kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 40g | 80% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 107mg | 36% |
| Sodium | 910mg | 38% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 534IU | 11% |
| Vitamin C | 18mg | 20% |
| Calcium | 703mg | 70% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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