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Baked Tacos
These Crispy Baked Tacos are easy to make and super delicious. Flavorful chicken topped with melted cheese inside perfectly crunchy taco shells. It’s a great, easy dinner for a busy weeknight.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
10
Tacos
Calories:
229 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 1 tablespoon butter unsalted
- 1 yellow onion diced, medium
- 1 poblano pepper diced
- 1 red bell pepper diced
- 2 cups chicken shredded
- 2 tablespoons taco seasoning
- 1 ounce diced green chiles undrained
- ¼ cup chicken broth
- 10 taco shells with a flat bottom, hard shell
- 2 cups Colby jack cheese shredded
- jalapeno pepper taco sauce, diced red onion, salsa, sour cream, fresh cilantro, sliced, optional toppings
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 9x13-inch baking dish with nonstick cooking spray.
- In a large skillet, melt the butter over medium heat. Add the diced onion, diced poblano pepper, and diced red bell pepper to the skillet and saute until they are tender, about 3-4 minutes.
- Add the shredded chicken to the skillet and mix with the sauteed vegetables.
- Add in the taco seasoning, green chilies, and chicken broth and mix thoroughly. Allow the mixture to simmer for 5-7 minutes, stirring occasionally, until everything is well combined and heated through.
- Place the hard shell tacos in the baking dish, standing them up so they do not fall.
- Evenly distribute the chicken mixture into each taco shell. Sprinkle the shredded cheese generously over the top of each taco.
- Place the baking dish in the oven and bake for about 10-12 minutes, or until the cheese is melted and bubbly.
- Remove the tacos from the oven and allow them to cool slightly.
- Serve the baked tacos with your favorite toppings such as salsa, sliced jalapenos, diced red onion, taco sauce, sour cream, or fresh cilantro. Enjoy!
Cup of Yum
Notes
- Green bell pepper can be used in place of the poblano pepper.
- Rotisserie chicken works great for the shredded chicken in this recipe.
- Using hard shell tacos with a flat bottom, such as Old El Paso Stand ‘n’ Stuff Taco Shells, helps keep them upright while baking and makes them easier to fill.
- Feel free to use other types of cheese depending on your preference or what is available to you. Cheddar, Monterey jack, or a Mexican blend are all great options.
- The filling can be made in advance and stored in the refrigerator in an airtight container until ready to use, the filling can be stored for up to 3 days.
Nutrition Information
Calories
229kcal
(11%)
Carbohydrates
11g
(4%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
49mg
(16%)
Sodium
283mg
(12%)
Potassium
189mg
(4%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
775IU
(16%)
Vitamin C
26mg
(29%)
Calcium
201mg
(20%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10 Tacos
Amount Per Serving
Calories 229
% Daily Value*
| Calories | 229kcal | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 49mg | 16% |
| Sodium | 283mg | 12% |
| Potassium | 189mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 775IU | 16% |
| Vitamin C | 26mg | 29% |
| Calcium | 201mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.