Baked Chicken Tacos
Grab shredded chicken and your favorite baking pan to make these Baked Chicken Tacos with a filling of cream cheese, taco seasoning, and Rotel.
Servings: 10 tacos
Chef Alli
Save this Recipe
Ingredients
- 1 1/2 lbs. boneless, skinless chicken thighs cooked and shredded
- 2 Tbs. your favorite taco seasoning divided use
- 4 oz. cream cheese softened
- 10 oz. can diced tomatoes and green chilies well drained
- 15 oz. can black beans drained and rinsed
- 10 taco shells I like the stand-up type, Old El Paso brand, since they are very sturdy
- Your favorite taco toppings as desired, such as shredded cheese, chopped cilantro, diced tomatoes, sour cream, salsa, etc.
Instructions
- Add the softened cream cheese to the warmed shredded chicken. Gently stir the chicken mixture until the cream cheese is fully melted and incorporated into the shredded chicken.
- Stir in the diced tomatoes and green chilies, taco seasoning, and black beans.
- Preheat the oven to 350 degrees F.
- Using your favorite cookie scoop or spoon, place the warm chicken mixture into the shells, setting each taco into a lightly greased 9 x 13 pan. Top with a bit of shredded cheese.
- Bake, on the center oven rack, uncovered, for 10-15 minutes or until the chicken filling is nicely hot throughout and the taco shells are golden brown.
- Serve at once with your favorite taco toppings.
Nutrition
Calories: 221kcalCarbohydrates: 17gProtein: 17gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 77mgSodium: 333mgPotassium: 395mgFiber: 4gSugar: 1gVitamin A: 252IUVitamin C: 4mgCalcium: 53mgIron: 2mg
Tried this recipe?Let us know how it was!