BAKED CHICKEN TACOS
These baked chicken tacos are loaded with seasoned chicken, cheese and salsa. The perfect easy dinner for a busy day!
This recipe starts with cooked, shredded chicken. I typically use a rotisserie chicken to make life a little easier, but you could really use any leftover chicken. The chicken is tossed in taco seasoning and lime juice and stuffed into taco shells.
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| BAKED CHICKEN TACOS |
I like to use the taco shells with the flat bottoms for this recipe, that way they'll stand up in the pan. I typically can fit 10 tacos inside a standard 9″x13″ pan. The tacos are topped with a generous helping of shredded cheddar cheese, then baked to crispy cheesy perfection.
You could actually serve these tacos as is with just a sprinkling of cilantro, but I like to add more toppings. Let's face it, tacos are all about the toppings. I typically do shredded lettuce and store bought pico de gallo, but other great toppings are sour cream, diced avocado, sliced olives and jalapenos.
INGREDIENTS:
- 10 flat bottomed taco shells
- the juice from 1 lime
- 3 cups cooked shredded chicken (such as rotisserie chicken)
- 2 teaspoons taco seasoning
- 2 cups shredded cheddar cheese
- ½ teaspoon ground cumin
- ¼ teaspoon garlic powder
- 2 tablespoons chopped cilantro
- 1 cup prepared pico de gallo or salsa
- 1½ cups shredded romaine lettuce
INSTRUCTIONS:
- Preheat the oven to 400 degrees. Arrange the taco shells inside a 9"x13" pan.
- In a medium bowl, combine the chicken, lime juice, taco seasoning, cumin and garlic powder. Stir until chicken is coated with the seasonings.
- Divide the chicken mixture among the taco shells and top with cheese.
- Bake for 10 minutes or until tacos are warmed through and cheese is melted.
- Sprinkle with cilantro.
- Divide the lettuce and pico de gallo among the tacos and serve immediately.
