baked chicken tacos

Cream Cheese Bacon Chicken Tacos are an easy dinner recipe. Stand and Stuff Taco Shells are loaded with shredded chicken, cream cheese, real bacon bits onions and cheddar cheese. These chicken tacos would also be a great party food.

Cream Cheese Bacon Chicken Tacos

oz Philadelphia Cream Cheese Spread

bacon bits

rotisserie chicken, cooked, shredded

green onions, chopped

tsp salt

tsp pepper

marble cheddar cheese, shredded

Old El Paso Cheese Flavoured Stand and Stuff Taco Shells

Preheat oven to 425F.

Place the cream cheese in a large saucepan...

Place the cream cheese in a large saucepan over medium-low heat.

Add the shredded chicken, bacon bits, chopped green...

Add the shredded chicken, bacon bits, chopped green onions, salt and pepper to the sauce pan and stir until the cream cheese is completely melted.

Place the taco shells in a 9 x...

Place the taco shells in a 9 x 13 inch baking dish.

Remove the saucepan from the heat and add...

Remove the saucepan from the heat and add the shredded cheddar cheese to the chicken mixture. Stir until fully combined.

Spoon the mixture into the taco shells making...

Spoon the mixture into the taco shells making sure to divide it equally between them.

Place the baking dish in the oven and...

Place the baking dish in the oven and cook until taco shells are starting to brown. 8-10 minutes.

Remove from oven and serve.

Enjoy!

Baked Chicken Tacos

olive oil

chicken (must be shredded)

onion

Taco Seasoning

tomato

Stand and Stuff Taco Shells

refried beans

shredded Mexican Blend Cheese

Toppings (or your favorite taco toppings)

Take a 9x13 baking and spray it with nonstick spray. Preheat the oven to 400F and move towards the next step.

Now take a medium skillet and heat olive oil in it over medium heat.

Add onion and cook for 3-4 minutes or until fragrant and translucent.

Add chicken, tomatoes, taco seasoning, and green chilies. Mix them well. Reduce the heat to simmer and let it cook for 6-8 minutes.

Then place the taco shells in the baking dish and bake for 5 minutes or until crisp up on each side.

Remove the tacos from the oven and put 1 tablespoon of beans into the bottom of each taco.

Top with the prepared chicken mixture and shredded cheese. Now bake for 5-10 minutes until cheese is melted.

Now remove the taco shells from the oven and top with your favorite toppings such as sour cream, jalapenos,  cilantro, salsa, etc.

These delicious Baked Tacos brim with a hearty mix of shredded chicken, black beans, green chilis, fresh tomatoes, and salsa. A generous sprinkle of cheese tops them off before they’re baked to a crunchy perfection.

Baked Tacos

chicken thighs

salt

cumin

½ teaspoon smoked paprika

garlic

yellow onion, (quartered)

water

hard taco shells, (flat bottomed)

yellow onion, (diced)

garlic, (minced)

green chilis

medium fresh vine tomatoes, (diced, or use 1 cup of canned diced tomatoes)

mild chunky Salsa

taco seasoning, (or 2 tablespoons)

black beans, (well rinsed and drained)

Mexican-style shredded cheese

Load the instant pot. Season the chicken thighs with salt, cumin, and paprika, and transfer it to the instant pot. Add the garlic, onion, water, and olive oil. Give everything a stir.

Cook. Close the lid of the Instant Pot and cook on high pressure for 12 minutes. Allow the pressure to naturally release for 10 minutes before releasing manually.

Shred. Use a slotted spoon to transfer the chicken to a cutting board. Shred the chicken and set aside. Discard the remaining contents of the instant pot.

For the chicken

Prep. Meanwhile, preheat the oven to 400˚F and line a 9x13-inch baking dish with parchment paper.

Pre-bake the shells. While the chicken is cooking, arrange the taco shells open side up in a single layer in the baking dish and bake for 4 minutes. Remove them from the oven and set aside, leaving the taco shells in the baking pan.

Sauté the veggies. Heat the olive oil over medium-high heat in a large, heavy-bottomed skillet. Add the onions, season with salt, and sauté for 3 minutes or until translucent. Add the garlic and sauté for 15 seconds.

Make the filling. Add the chopped green chilis, tomatoes, salsa, and taco seasoning to the pan. Stir the sauce and bring it to a light boil. Reduce the heat to low and let the sauce simmer for 5 minutes. Stir in the black beans and the chicken and remove from the heat.

Fill the taco shells. Divide the filling evenly between the taco shells. They will be full to the brim. Sprinkle the cheese evenly over the tacos.

Bake. Bake in the oven for 10 minutes or until the cheese is melted.

Serve. Remove from oven, garnish with your favorite taco toppings, and serve.

For the tacos

These Baked Chicken Tacos are easy to make with Old El Paso products. Everyone loves this Oven Baked Chicken Tacos Recipe!

Tbsp Olive Oil

Boneless Chicken Breasts

Packet El Paso Taco Seasoning

Water

Stand N' Stuff Taco Shells - El Paso

Refried Beans - El Paso

Mexican Shredded Cheese

Cilantro (Chopped)

Preheat the oven to 350 degrees F.

Heat the olive oil is a large pan over medium high heat.

Once heated through, add the chicken to the pan, season with 1/2 of the Taco Seasoning Packet and brown each side of the chicken in the pan (cooking for 4-5 minutes on each side).

Mix the remaining taco seasoning packet with the 1 cup of water.

Add the water to the pan, heat to a boil.  Reduce the heat to low, cover and simmer for 12-15 minutes.

Remove the lid, shred the chicken and continue to cook in the uncovered pan to boil off the excess liquid  (2-3 minutes) and then remove from the heat.

Meanwhile, warm up the refried beans in a microwave safe dish to make them easier to spread.

Then place the stand &#039;n stuff taco shells in a 9X13.  I was able to prepare approximately 10 in my 9X13 pan.

Then place approximately 2 Tbsp of the refried beans at the bottom of each crunchy taco shell.

Place the shredded chicken on top of the beans in each of the crunchy shells and top with the shredded Mexican Cheese.

Bake for 12-15 minutes.

Top with the chopped cilantro and enjoy!

Tender, juicy + cheesy chicken lathered with fresh herbs and roasted alongside baby potatoes, zucchini + cherry tomatoes.

Lemon Feta Sheet Pan Chicken + Veggies

chicken breast

lb baby potatoes (sliced down the middle)

zucchni (chopped)

squash

cherry tomatoes

feta cheese

lemon juice

lemons

tsp pepper (+ more for the veggies)

garlic powder

basil

parsley

tbsp

Preheat the oven to 425℉

After chopping all of the veggies, lay the chicken on the baking pan. Using a sharp knife score the chicken breast in a grid pattern, making sure you don&#39;t cut all the way through. I highly suggest tenderizing the chicken, by pounding it out on each side.

Layer the potatoes and veggies all around the chicken.  Season everything really well with salt, pepper and garlic powder to taste.

In a small bowl, mix together the feta, olive oil, lemon juice, garlic, basil + parsley.

Spread the feta mixture all over the chicken + veggies.

Top with a few lemon slices.

Drizzle the veggies with olive oil.

Roast for 25-30 minutes or until the chicken has reached an internal temperature of 165℉ with a thermometer. You may want to broil for the last 5 minutes to get a nice crust on the chicken + veggies.

Serve with fresh basil + more feta cheese on top! Enjoy!

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Cream Cheese Bacon Chicken Tacos

Baked Chicken Tacos

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Baked Chicken Tacos

Lemon Feta Sheet Pan Chicken + Vegg...

Top 5 baked chicken tacos recipes from across the web

The most viewed baked chicken tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cream Cheese Bacon Chicken Tacos

Baked Chicken Tacos

Baked Tacos

Baked Chicken Tacos

Lemon Feta Sheet Pan Chicken + Vegg...

The most viewed baked chicken tacos recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine