Have you ever played the game where you’re asked if there was only one food you could eat for the rest of your life, what would it be? For me my answer is a resounding TACOS!!! I would never get bored eating tacos. There are about as many variations of tacos as there are days in the year! Potato Tacos, Sweet Potato Tacos, Ground Beef Tacos, Chicharones Tacos, Shredded Beef Tacos, Pork Tacos, Birria Tacos, Chicken Tacos; you are only limited by your imagination when it comes to tacos. These cheesy chicken tacos are baked until the cheese is melty and the shells are crispy and then topped with all your favorite taco toppings. You’re going to love not only how tasty they are, but you’re also going to love how easy they are to make.
Preheat oven to 400 degrees. Lightly grease a 13×9 inch baking dish.
If you’re serving these tacos with Spanish Rice on the side, get it going on the stovetop now so it’s ready when you pull these tacos out of the oven.
To make the taco filling, start by heating a little oil over medium heat in a skillet.
Add diced onions and sauté them until soft, about 3-5 minutes.
Add the shredded chicken, and taco seasoning to the pan.
Stir to coat the chicken with the sautéed onions and taco seasoning. Cook until fragrant, about a minute. This “blooms” the taco seasonings and intensifies the flavors of the spices.
Add drained Rotel and diced green chilis. Stir to combine.
Add the Ranch dressing to the skillet. Stir to combine with the chicken mixture. Remove from heat.
Use a spoon to spread some refried beans into the bottom of each taco shell.
Stand taco shells in prepared casserole dish.
Divide the chicken mixture evenly among the taco shells in the baking dish.
Top each taco with shredded cheddar cheese. Change it up and use Colby Jack and Pepper Jack for a little spiciness. Any cheese that melts well will work.
Taco shells will be quite full at this point.
Bake tacos for 10 minutes until heated through and the cheese is melted, hot, and bubbly.
Top taco’s with shredded lettuce, diced tomatoes, sour cream, avocado, and salsa or your favorite hot sauce.
Serve these tacos with a side of The Best Restaurant Style Spanish Rice. No Mexican meal is complete without a side of Spanish rice. This restaurant style version compliments all your favorite Mexican dishes and it’s the perfect side with these Oven Baked Cheesy Chicken Tacos.
My kids loved these easy to make tacos! I loved that I could pop all of them in the oven and when I pulled them out all hot and cheesy, we could all sit down together and dig in. No standing at the stove frying up shell after shell after shell. If you like things spicy, use a can of diced Jalapeños instead of the milder diced green chilis called for in this recipe. These tacos are a great meal for a busy weeknight. Using leftover rotisserie chicken saves loads of time and makes getting a tasty meal on the table for your family a snap. Everyone looks forward to Taco Tuesdays around here when they know these tacos are on the menu. Give them a try, I’m betting your family will love them as much as we do.
Cheesy Oven Baked Chicken Tacos
Equipment
- 13×9 inch oven safe casserole dish
Ingredients
- 10 Stand & Stuff, flat bottomed corn tortilla shells
- ½ cup refried beans, warmed for easier spreading
- 2 tbsp olive oil
- ½ medium onion, diced
- 1 lb rotisserie chicken, shredded
- 3 tbsp taco seasoning
- 10 oz can Rotel, drained
- 4 oz can diced green chilis or diced Jalapeño, drained
- ¼ cup prepared Ranch dressing
- 2 cups Cheddar, Colby Jack or Pepper Jack cheese, shredded
Toppings:
- shredded lettuce
- chopped tomato
- sour cream
- hot sauce or salsa
- diced avocado, optional
Instructions
- Preheat oven to 400 degrees. Lightly grease a 13×9 inch baking dish.
- In a skillet, heat a little oil over medium heat. Sauté diced onions till soft.
- Add the chicken, and taco seasoning. Stir to coat the chicken with the sautéed onions and taco seasoning.
- Add drained Rotel, diced green chilis, and Ranch dressing to the skillet. Stir to combine with the chicken and heat through.
- Use a spoon to spread some refried beans into the bottom of each taco shell.
- Stand taco shells in prepared casserole dish. Set aside.
- Divide the chicken mixture evenly among the taco shells in the baking dish.
- Top each taco with shredded cheddar cheese.
- Taco shells will be quite full at this point.
- Bake for 5-10 minutes until heated through and the cheese is melted, hot, and bubbly.
- To serve; top taco's with shredded lettuce, diced tomatoes, sour cream, diced avocado, and salsa or your favorite hot sauce.
- Serve with a side of Spanish Rice to round out the meal. ENJOY!!!!!
Did You Make This?
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