Baked Spicy Chicken Tacos

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  • Nonstick cooking spray
  • 1 tbsp olive oil
  • ½ lb cooked chicken, shredded
  • 1-oz packet Old El PasoTM Hot and Spicy
  • Taco Seasoning Mix
  • ½ cup onion, diced
  • 1 14.5-oz can diced tomatoes, drained
  • 2 cups Mexican blend cheese, shredded (fat free for a healthier option)
  • 1 4.5-oz can green chiles
  • 1 package hard taco shells
  • 1 15-oz can refried beans
  • Toppings, such as jalapeños, cilantro,and salsa


Preheat oven to 400° F. Spray a 9×13–inch baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add the onion to the skillet and cook for 2-3 minutes or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Reduce heat and simmer for 5-8 minutes. Place the taco shells in the baking dish, standing up. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese. Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and garnish with your favorite topping, such as jalapeños, cilantro, and salsa.
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