Our family can’t get enough of tacos — we often have a taco-based meal at least once a week. I love recipes that are quick and simple, and these baked chicken tacos fit the bill. Using a rotisserie chicken and a few pantry staples, you can have this dish on the table in about 20 minutes. The first time I made them, my husband and daughter asked for them to be made regularly — so I did!
While you’re here, you might also enjoy these other recipes:
Taco Potato Bowls
Shredded Beef Tacos
One Pot Taco Spaghetti
Taco Pizza
How To Make Baked Chicken Tacos
Start by sautéing a diced onion in a little olive oil until softened. Add shredded rotisserie chicken, a can of Rotel, a can of diced chilies, taco seasoning, and ranch dressing. Stir until everything is well combined and heated through.
Grease the bottom of a 9×13-inch baking dish. Arrange ten Stand & Stuff taco shells (or any upright hard shells) in the dish. Spoon a layer of refried beans into the bottom of each shell, then add a couple of spoonfuls of the chicken mixture. Sprinkle with grated cheese and bake until the cheese melts and the shells are warmed through. Serve with your favorite toppings.
I like to finish mine with fresh cilantro, though that’s optional. Popular toppings include lettuce, tomatoes, sour cream, jalapeños, and hot sauce. They’re tasty even without extras, but toppings add brightness and texture.
If you try this recipe, please leave a comment and a rating — I love hearing from you and it helps so much. Thank you!
Baked Chicken Tacos
Pin Recipe
Ingredients
- 1 tbsp Olive Oil
- 1 Yellow Onion, Diced
- Meat from a Rotisserie Chicken about 1 lb cooked chicken
- 10 oz Can of Rotel
- 4 oz Can of Diced Chilies
- 3-4 tsp Taco Seasoning
- 1/4 Cup Ranch Dressing
- 10 pack Stand and Stuff Taco Shells or any upright hard taco shells
- 16 oz Can of Refried Beans you’ll use about half the can
- 8 oz Grated Cheese (sharp cheddar and pepper jack suggested) use any cheese you prefer
- Toppings such as lettuce, tomatoes, sour cream, jalapeños, hot sauce, etc.
Instructions
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Heat the olive oil in a skillet over medium heat. Sauté the diced onion for about 5 minutes until softened.
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Add the shredded chicken, Rotel, diced chilies, taco seasoning, and ranch dressing. Stir to combine and heat through.
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Preheat the oven to 400°F (200°C).
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Grease a 9×13-inch baking dish and place the taco shells upright inside.
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Spoon some refried beans into the bottom of each shell, then fill each with the chicken mixture.
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Top with grated cheese and bake for about 10 minutes, until the cheese is melted and everything is heated through.
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Add desired toppings and serve immediately. Enjoy!
Notes
Feel free to adjust spice levels and toppings to match your family’s preferences.