Easy Baked Chicken Tacos
The easiest method to make chicken tacos for your family. Corn taco shells are stuffed with seasoned chicken, red onion, and cheese. They are baked until crunchy, and topped with lettuce, tomato, and sour cream.
Servings: 4 people
13 x 9 baking dish
- 12 Old El Paso™ Taco Dinner Kit, Hard and Soft Shell (11.4 oz) (use the hard shells and reserve the soft taco packs, and extra spice/sauce for another night)
- 1 lb white chicken meat cubed
- 2 tbsps olive oil
- 1 packet Taco Seasoning
- 1/2 cup chopped tomato
- 1 packet Taco Sauce
- 1 cup shredded romaine lettuce
- 1/2 cup shredded cheese
- 1/2 cup sour cream *can use Greek yogurt too, optional.
Cut the chicken into tiny, bite-sized pieces.
Add the olive oil to a large skillet with the chicken and cook for 8 minutes.
Sprinkle the taco seasoning pack into the skillet and coat the chicken.
Pan-fry for another 3 minutes.Once done, remove from heat and set aside.
Line an baking sheet with taco shells. These usually fit 12- 15 comfortably.
Fill each taco shell with an even amount of chicken, and sprinkle each with red onion and cheese.
Bake for 8 minutes or until cheese is melted.
Remove from oven and top with chopped tomato, and lettuce.
Plate the tacos with sour cream/Greek yogurt and taco sauce.
1/2 cup Greek yogurt or sour cream *optional
To reheat, place tacos in the oven at 350 degrees f. Bake for 5 minutes to crisp them up. You can also add more cheese.
You can use your favorite taco toppings which may include olives, black beans, or peppers.
Nutritional values are meant to be a guide and may vary.
Serving: 1serving | Calories: 482cal | Carbohydrates: 31g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 99mg | Sodium: 1088mg | Potassium: 628mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1830IU | Vitamin C: 9mg | Calcium: 155mg | Iron: 2mg