Cheesy Baked Chicken Tacos
Cheesy Baked Chicken Tacos are an easy, crowd friendly dinner of crisp taco shells stuffed with a creamy shredded chicken filling, buried in melted cheese, and baked until golden and bubbly. Ready in 35 minutes and finished with all the fresh fixings.
Servings: 6
Calories: 425kcal
Ingredients
- 12 hard taco shells
- 3 cups cooked shredded chicken
- 4 ounces cream cheese softened
- ½ cup salsa
- 2 tablespoons taco seasoning
- 1 medium red bell pepper finely diced
- ½ medium red onion finely diced
- 2 cups shredded Mexican cheese blend divided
- 1 cup cherry tomatoes halved
- ¼ cup fresh cilantro chopped
- 2 green onions sliced
- sour cream and lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Stand the 12 taco shells upright in a 9 by 13 inch baking dish, letting them lean against each other so they stay put.
- In a large skillet over medium heat, combine the 3 cups shredded chicken, 4 ounces cream cheese, ½ cup salsa, and 2 tablespoons taco seasoning. Stir until the cream cheese melts and coats everything, about 3 minutes.
- Stir in the diced red bell pepper, the ½ diced red onion, and 1 cup of the shredded cheese. The pepper and onion go in now so they soften a little but still keep their color.
- Spoon the filling into each taco shell, dividing it evenly. Top the filled shells with the remaining 1 cup shredded cheese. Pile it on, this is not the time to be shy.
- Bake for 15 to 20 minutes, until the cheese is melted and bubbly and the shell edges are crisp and golden.
- Scatter the halved cherry tomatoes, ¼ cup cilantro, and sliced green onions over the top. Serve hot with sour cream and lime wedges.
Notes
- Stand the shells upright and pack them snug so they hold their shape and crisp evenly.
- Soften the cream cheese fully for a smooth, lump free filling.
- Add the tomatoes, cilantro, and green onions after baking so they stay fresh and bright.
- Use any cooked chicken. Rotisserie or leftovers make this a true 35 minute dinner.
- Leftovers keep in the fridge for 3 days. Reheat in the oven to bring back the crisp.
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 23g | Protein: 30g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.05g | Cholesterol: 95mg | Sodium: 694mg | Potassium: 455mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1515IU | Vitamin C: 33mg | Calcium: 496mg | Iron: 2mg
