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Baked Chicken Tacos

by Iber


  • 1/2 tablespoon olive oil
  • 1/2 pound cooked chicken shredded
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoons ground cumin
  • 1 10 ounce can Rotel® Original Diced Tomatoes and Green Chilies
  • 10 Hard tortilla shells
  • 1 16 ounce can Rosarita® Traditional Refried Beans
  • 2 cups Mexican Blend Cheese shredded
  • Tomatoes
  • Sour cream
  • Salsa
  • Cilantro
  • Avocado
  • Jalapeno


  • Preheat oven to 400F.
  • Prepare a 9×13 baking dish, by spraying it with nonstick spray. Set aside
  • Heat Rosarita® Traditional Refried Beans in a medium saucepan over medium heat, stirring until heated through.
  • Heat olive oil over medium heat in a medium skillet, and add chicken, all seasonings, and fully drained can of Rotel® Original Diced Tomatoes and Green Chilies.
  • Stir to combine fully, then reduce heat and cook at a simmer for 4-5 minutes, until liquid is all gone.
  • Place the taco shells in the baking dish.
  • Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
  • Evenly distribute Rosarita® Traditional Refried Beans into the bottom the 10 taco shells.
  • Evenly distribute the chicken mixture into each taco shell.
  • Sprinkle each taco generously with shredded cheese.
  • Bake for 7-10 minutes or until cheese is fully melted and bubbly.
  • Remove from the oven and top with your favorite toppings

TIPS: Drain the tomatoes completely to help the taco shells to not get soggy while baking! Substitutions: Use taco seasoning in place of the spices

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