EASY OVEN-BAKED CHICKEN TACOS
These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
- In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
- To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.
Nutrition Facts : Calories 220, Carbohydrate 16 g, Cholesterol 45 mg, Fat 1, Fiber 2 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 0 g
EASY OVEN BAKED SPICY CHICKEN TACOS RECIPE - (3.9/5)
Provided by á-3424
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better! Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa. Enjoy! Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking! If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!
EASY OVEN BAKED SPICY CHICKEN TACOS
I added a bunch of hot peppers from the garden and skipped the taco seasoning. I also doubled the refried beans (it meant I had some filling leftover for more later, but I wanted more beans). I also used Ro-Tel. Really delicious. Glad I doubled this recipe before they disappeared. Recipe posted as written.
Provided by AmyZoe
Categories Mexican
Time 30m
Yield 10 tacos, 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400. Spray 9x13 inch baking dish with cooking spray and set aside.
- Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5 to 8 minutes.
- Place the taco shells in the baking dish standing up. Spoon a tablespoon of beans into the bottom of each taco shell.
- Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese.
- Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
EASY OVEN BAKED SPICY CHICKEN TACOS
These are so simple and delicious. I added Ro-tel and doubled this recipe. I also added a bunch of fresh hot peppers from the garden and used twice the amount of beans. I've posted the recipe as written. YUM YUM
Provided by AmyZoe
Categories Poultry
Time 30m
Yield 10 tacos, 4-5 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
- Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles. Combine fully and reduce to simmer. Cook for 5 to 8 minutes.
- Place the taco shells in the baking dish, standing up.
- Spoon 1 tablespoon of beans in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better.
- Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.
Nutrition Facts : Calories 623.3, Fat 34.5, SaturatedFat 16.3, Cholesterol 111.9, Sodium 1747.2, Carbohydrate 44.5, Fiber 7.7, Sugar 10.2, Protein 35.4
AUTHENTIC SPICY CHICKEN TACOS
While many North Americans think of tacos as having crisp, fried shells, authentic Mexican tacos are made with soft, fresh corn tortillas. The traditional preparation is the smart choice, as unfried corn tortillas are low in fat and made with whole grains. From MSN.
Provided by Wildflour
Categories South American
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F Wrap tortillas in foil and bake until heated through, 10 to 15 minutes.
- Meanwhile, season chicken with salt. Heat 1 teaspoon oil in a large heavy skillet over high heat until very hot. Add chicken and cook, stirring until browned on all sides, about 6 minutes. Transfer to a bowl.
- Reduce heat to medium and add the remaining 1 teaspoon oil to skillet. Add onion and cook, stirring, until they start to brown around the edges, 3 to 5 minutes. Add bell pepper, garlic, jalapeño and cumin. Cook, stirring, until peppers are bright green but still crisp, 2 to 3 minutes more.
- Stir in salsa and reserved chicken. Cook, stirring, until chicken is heated through, about 2 minutes. Remove from heat and stir in cilantro. Spoon into warmed tortillas and garnish with scallions, queso fresco, tomatoes and sour cream.
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- Preheat oven to 400°F. Line a 9x13 baking dish with foil. (I originally made this by spraying the pan with non stick spray. That is totally fine to do, but using foil can help in keeping the shells crisp.)
- Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better!
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