5.0 from 3 votes
Crispy Shredded Chicken Tacos
Quick and easy baked chicken tacos using seasoned shredded chicken, cheese, and your toppings of choice make the perfect quick and easy family dinner or party food.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 5 people
Calories: 361 kcal
Course:
Dinner
Cuisine:
Mexican
Ingredients
- 3 cups shredded chicken breast (or pulled rotisserie chicken)
- 1 cup salsa
- 1 tablespoon taco seasoning
- 10 crispy taco shells (or more depending on size)
- 1 cup shredded cheddar cheese or Mexican blend
Toppings (optional)
- shredded lettuce
- Pico de Gallo
- corn salsa
- sour cream
- guacamole
Instructions
- Preheat oven to 375˚F.
- Combine the shredded chicken, salsa, and taco seasoning until evenly mixed.
- Stand the taco shells upright tightly in a 9x13 baking dish. Fill each shell with taco meat and top with cheese.
- Bake for 8-10 minutes or until the cheese is melted and the chicken is heated through.
- Remove the tacos and stuff with preferred toppings, or allow each person to top their tacos in any way they like!
Cup of Yum
Notes
- Substitutions:
- Chicken - You can use pulled rotisserie chicken, a few breasts that were boiled or baked, leftover fried tenders, or even the container of pre-shredded chicken from the grocery store.
- How to Scale: Number of tacos may vary depending on the size of the taco shells you use. I have fit from 10-16 tacos in a 9x13 baking dish depending on brand.
- Chicken - You can use pulled rotisserie chicken, a few breasts that were boiled or baked, leftover fried tenders, or even the container of pre-shredded chicken from the grocery store.
- Salsa - It can be mild, medium, or spicy, but I do recommend choosing one that is thick and chunky. If you choose a looser, liquid style salsa it can cause sogginess in the shells.
- Shredded Cheese – Shredded cheddar, a Mexican blend, or even a spicier shredded pepper jack can all be used with tasty results.
- To make less tacos, use the same method, but place shells in an 8x8 baking dish.
- To make more tacos, use 2 9x13 baking dishes, or 1 half sheet pan.
Nutrition Information
Serving
2tacos
Calories
361kcal
(18%)
Carbohydrates
19g
(6%)
Protein
29g
(58%)
Fat
18g
(28%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
669mg
(28%)
Potassium
419mg
(12%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
561IU
(11%)
Vitamin C
1mg
(1%)
Calcium
212mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5people
Amount Per Serving
Calories 361
% Daily Value*
| Serving | 2tacos | |
| Calories | 361kcal | 18% |
| Carbohydrates | 19g | 6% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 669mg | 28% |
| Potassium | 419mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 561IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 212mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.