My kids are really into Taco Tuesday… like I’m sure a lot of kids are. *Kid-Friendly, but you may need to make a few substitutions. I leave some of the chicken mix on the side because Eden likes soft tacos.*
We never ate Mexican food growing up, and while my mom is the best cook in the world, I legitimately can’t remember her making tacos one time during my childhood.
Since I don’t have a recipe inspo from Nance with this one, I hunted on Pinterest for the best chicken taco recipe. This one has been repeated a lot, but I made a few variations to my recipe.
I’m not entirely positive who the recipe originated from, but I wanted to share it with you, in case you’ve never tried it before.
This recipe is easy and serves a large crowd…or a large family!
Enjoy!
15 MINUTE OVEN BAKED CHICKEN TACOS
PREP TIME: 20 minutes
COOK TIME: 10 minutes
SERVES: 10
INGREDIENTS:
- 1 tablespoon olive oil
- ½ pound cooked chicken shredded, use rotisserie chicken to save time and sanity
- 1 pack taco seasoning, I like low-sodium seasoning
- ½ cup red onion diced
- 1 can Ro-Tel (drained)
- 1 small can Chopped Green Chiles, drained (skip this if your kids are sensitive to spice)
- 2 cups Monterey Jack Cheese
- Optional toppings: sour cream, salsa, chopped cilantro, shredded lettuce
INSTRUCTIONS:
- Preheat oven to 400°, spray a 9×13 baking dish with nonstick spray.
- Heat olive oil over medium heat in a large skillet
- Add onion to skillet and sauté for 2-3 minutes
- Stir in the chicken, taco seasoning, tomatoes (drained), and green chiles (drained) cook for another 5 minutes
- Place the taco shells in the baking dish, standing up, top with the chicken mixture and a generous amount of cheese
- Bake for 10 minutes or until cheese is fully melted
- Serve with your favorite toppings!
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