Easy Oven-Baked Chicken Tacos

These easy to make Oven-Baked Chicken Tacos will bring the family together for a flavor-filled time at the table without extra prep time by you. Old El Paso™ Stand 'n Stuff Taco Shells make it easy to layer in the goodness. All you need to do is shred up a rotisserie chicken from the deli and layer in delicious Old El Paso™ Refried Beans. Top with cheese and let the oven do the work. This easy sheet pan baked chicken taco recipe will inspire everyone to build their own taco night creation!
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25 Minutes Prep
35 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 1 package (4.7 oz) Old El Paso™ Stand ‘N Stuff™ taco shells (10 shells)
  • Small check mark in a circle icon 2 1/2 cups shredded deli rotisserie chicken
  • Small check mark in a circle icon 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • Small check mark in a circle icon 1/4 cup water
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1 can (16 oz) Old El Paso™ refried beans
  • Small check mark in a circle icon 1 1/4 cups shredded Mexican cheese blend (5 oz)
  • Small check mark in a circle icon 1 cup guacamole
  • Small check mark in a circle icon 1 cup halved grape tomatoes
  • Small check mark in a circle icon 1/4 cup sliced green onions
Preparation
  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!
Nutrition

1 Taco Calories 260  (Calories from Fat 120);  Total Fat 13g  (Saturated Fat 5g,  Trans Fat 0g); Cholesterol 45mg;  Sodium 810mg;  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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