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Crunchy Baked Tacos with chicken make the perfect dinner when you're in a hurry or celebrating something special. Your whole family will love these spiced-up shredded chicken bites in crispy shells layered with beans and gooey cheese. They're ready in under 30 minutes and will definitely become part of your regular meal lineup.
Our Go-To Mealtime Hit
I stumbled onto this dish one hectic evening when I couldn't think what to cook but needed something fast that everyone would eat. These days we can't have taco night without it. The shells get so wonderfully crunchy while baking as the cheese turns into that stretchy, melty goodness we all crave. My favorite thing about these tacos is letting everyone pick their own toppings which makes dinnertime both fun and personal.
Ingredients List
- Cooked Chicken: Pulled apart rotisserie chicken works great when you're short on time.
- Spice Mix: A combination of cumin, chili powder, garlic powder, onion powder, paprika, and crushed red pepper.
- Crunchy Shells: Hard taco shells that turn extra crispy when baked.
- Melting Cheese: Mexican cheese blend or whatever melty variety you prefer.
- Mild Chiles: Canned green chiles, thoroughly drained before using.
- Bean Spread: Smooth refried beans create the foundation layer.
- Fresh Tomatoes: Chopped small and drained well to keep shells from getting soft.
- Chopped Onion: Sweet, red, or white varieties all bring great flavor.
Step-by-Step Cooking Guide
- Get Shells Ready
- Start by warming taco shells in a 350°F oven for 5 minutes so they won't get soggy later.
- Create Your Mixture
- Stir together the shredded chicken, spice blend, chopped tomatoes, drained chiles, and diced onions.
- Start Building
- Smear some refried beans on the bottom of each warmed shell, then add your chicken mixture on top.
- Finish With Cheese
- Sprinkle plenty of shredded cheese over each filled taco and place them all in a baking dish.
- Into The Oven
- Bake everything at 350°F for 15-20 minutes until you see the cheese bubbling and melted.
Tips From Experience
After many nights of making these tacos, I've picked up some helpful tricks. Always drain your canned stuff completely or you'll end up with soft shells nobody wants. That little pre-bake step really works wonders for keeping everything crunchy. And don't skip putting beans down first they actually work as a shield that keeps all the fillings from falling out when you take a bite.
How To Enjoy Them
We always put out bowls of guac, chunky salsa, a tub of sour cream and extra cheese so everyone can dress up their own tacos. If we don't finish them all which hardly ever happens I keep the filling separate from the shells and make fresh ones tomorrow. When we have friends over, I'll stick a whole tray in a 200-degree oven under some foil and they stay warm and tasty for the whole party.
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Frequently Asked Questions
- → Are these tacos very spicy?
- They have some heat from taco seasoning, optional jalapeños, and green chiles. Skip jalapeños and chiles for a milder taste.
- → Why should taco shells be baked first?
- A short bake makes them crispier and stops them from turning soggy after being stuffed.
- → How should leftovers be stored?
- Keep them in the fridge in a sealed container for up to 3 days, but expect the shells to soften a bit.
- → What’s the reason for draining tomatoes and chiles?
- Draining prevents excess liquid from soaking into the shells, keeping their crisp texture intact.
- → Can more tacos fit into the dish?
- You can fit a couple more by squeezing extras along the edges, but too many might make serving tricky.