Easy Oven-Baked Chicken Tacos

These cheese- and bean-stuffed tacos are our new favorite way to turn a rotisserie chicken into a super-easy dinner that serves up to 10.
Prep 25 Minutes
Total Time 35 Minutes
Servings 10

Ingredient List

  • 1 box (4.7 oz) Old El Paso™ Stand 'n Stuff Taco Shells (10 Count)
  • 2 1/2 cups shredded deli rotisserie chicken
  • 1 packet (.85 oz) Old El Paso™ Chicken Taco Seasoning Mix
  • 1/4 cup water
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles
  • 1 can (16 oz) Old El Paso™ Traditional Refried Beans
  • 1 1/4 cups shredded Mexican cheese blend (5 oz)
  • 1 cup guacamole
  • 1 cup halved grape tomatoes
  • 1/4 cup sliced green onions
Recipe Continues Below


  1. Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  2. In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  3. To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.

Expert Tips

  • Try other varieties of Old El Paso™ taco seasoning mix, such as original or hot & spicy for something different.
  • Try Monterey Jack or pepper Jack cheese for a flavor twist!
  • Cilantro lime rice makes a wonderful side dish to serve with this recipe.


  • 1 Taco Calories 260 (Calories from Fat 120);  Total Fat 13g (Saturated Fat 5g ,Trans Fat 0g);  Cholesterol 45mg;  Sodium 810mg;  Potassium 350mg;  Total Carbohydrate 19g (Dietary Fiber 4g ,Sugars 2g);  Protein 16g
  • % Daily Value: Vitamin A 8%;  Vitamin C 8%;  Calcium 15%;  Iron 8%
  • Exchanges: 1 1/2 Starch;  1 Lean Meat;  1/2 High-Fat Meat;  1 Fat
  • Carbohydrate Choice: 1
*Percent Daily Values are based on a 2,000 calorie diet

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