Cheesy Oven Baked Chicken Tacos
Tender, seasoned, rotisserie chicken, melty cheese, and crispy corn shells; these oven baked tacos are everything a delicious taco should be.
Equipment
- 13x9 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 13x9 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!!!!!