Description
Baked Chicken Tacos are crispy oven-baked hard shells filled with creamy seasoned shredded chicken, black beans, corn, tomatoes, and melted cheddar cheese for a quick and flavorful weeknight meal.
Ingredients
- 2 cups shredded cooked chicken
- 1 cup petite diced tomatoes, drained
- 3/4 cup sweet corn kernels
- 1 cup black beans, drained and rinsed
- 4 ounces cream cheese, softened
- 2 tablespoons taco seasoning
- 1 cup shredded cheddar cheese
- 8 hard taco shells
- Toppings:
- 2 cups shredded lettuce
- 1/3 cup sour cream
- 1 ripe avocado, sliced
Instructions
- In a large skillet over medium heat, combine shredded chicken, drained tomatoes, corn, and black beans. Cook 3–5 minutes until heated through.
- Sprinkle taco seasoning over mixture and stir to coat evenly.
- Add cream cheese and stir continuously until melted and fully incorporated.
- Preheat oven to 350°F (175°C).
- Arrange taco shells upright in a 9×13-inch baking dish.
- Spoon filling evenly into each shell, filling about halfway.
- Top with shredded cheddar cheese.
- Bake 6–8 minutes until cheese is melted and shells are crisp.
- Serve immediately with lettuce, sour cream, and avocado.
Notes
- Drain canned vegetables thoroughly to prevent soggy shells.
- Store filling separately from shells for best texture.
- Use rotisserie chicken for added convenience.
- Reheat in oven to maintain crispness.
- Customize with extra vegetables or spice as desired.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg
