Easy Oven-Baked Chicken Tacos

Ingredients

• 1 box (133 g [4.7 oz]; 10 shells)Old El Paso Stand 'n Stuff taco shells
• 600 ml (2½ cups)shredded deli rotisserie chicken
• 24 g (0.85 oz; 1 packet)Old El Paso chicken taco seasoning mix
• 60 ml (¼ cup)water
• 113 g (4 oz; 1 can)Old El Paso chopped green chillies
• 454 g (16 oz; 1 can)Old El Paso traditional refried beans
• 142 g (1¼ cups; 5 oz)shredded Mexican cheese blend
• 240 ml (1 cup)guacamole
• 240 ml (1 cup)halved grape tomatoes
• 60 ml (¼ cup)sliced spring onions

Instructions

1. 1

   Prepare the shells

   Heat the oven to 200°C (400°F). Spray the bottom of a 33 × 23 cm (13 × 9-inch), 3-quart baking dish with cooking spray. Stand the taco shells close together in the dish and set it aside.

2. 2

   Warm the chicken

   In a 25 cm (10-inch) non-stick frying pan, cook the chicken with the taco seasoning, water and green chillies over a medium heat for 5–6 minutes. Stir frequently, until the chicken is heated through, then take the pan off the heat.

3. 3

   Fill and bake

   Spread about 2 tablespoons of refried beans in the bottom of each shell. Add a heaped ¼ cup of the chicken mixture to each, followed by 2 tablespoons of shredded cheese. Bake for 5–7 minutes, or until the cheese has melted. Finish with guacamole, tomatoes and spring onions.

What are oven-baked chicken tacos?

These are crisp, hard-shell tacos filled with a warm chicken mixture and baked in a dish until the cheese melts. The format is a familiar American-style take on tacos, using ready-made shells for a quick, hands-off finish.

Rotisserie chicken cuts down on cooking time, while refried beans help make the filling substantial and keep it nestled in the shells. Cool, fresh toppings go on after baking for a contrast in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 320 calories, 17g protein, 31g carbs, 15g fat.

The taco shells and refried beans provide much of the carbohydrates, while cheese and guacamole contribute much of the fat. Chicken and cheese are the main sources of protein. Serve with a generous side of salad or vegetables to add freshness and round out the plate.

Why use rotisserie chicken?

Ready-cooked chicken is convenient here because the pan step is mainly about warming it with the seasoning and chillies. Shred it into small, even pieces so it is easy to portion into the shells.

Building the filling

Beans first: a layer in the bottom of each shell gives the chicken something to sit on and helps distribute the filling.

Chicken and cheese: use the stated portions so the shells are filled without being packed too tightly. The cheese melts over the warm chicken during the short bake.

Keeping the shells upright

Close placement: arrange the shells snugly in the baking dish so they support one another. This makes filling them easier and helps prevent them tipping as they bake.

How to tell when they are ready

The chicken should be hot before it goes into the shells, and the oven time is brief. Take the tacos out when the cheese has melted; the shells do not need a long bake.

Finishing with fresh toppings

Add the guacamole, tomatoes and spring onions after baking, as directed. They bring cool, creamy and fresh notes to the warm, savoury filling.

What to serve alongside

Serve the tacos with a simple green salad or extra vegetables for a fresh side. Rice or corn can make the meal more substantial if you are feeding especially hungry diners.

Recipe notes & tips

• Shred the chicken into small pieces so it is easy to divide evenly.
• Stir the chicken mixture often as it warms to distribute the seasoning.
• Place the shells close together before filling them so they stay upright.
• Measure the beans and chicken portions to help fill all 10 shells evenly.
• Add the guacamole and fresh vegetables only after the tacos come out of the oven.

Variations

• Add heat: serve with sliced fresh chilli or a hot sauce at the table.
• Swap the protein: use shredded cooked turkey in place of the chicken.
• Change the cheese: use grated Cheddar or Monterey Jack instead of the Mexican blend.
• Add crisp lettuce: scatter shredded lettuce over the tacos with the other toppings.
• Use salsa: spoon a little salsa over the filling after baking for a tangy finish.

Common mistakes to avoid

• Shells tipping over: arrange them snugly together in the baking dish before filling.
• Uneven portions: divide the beans and chicken mixture shell by shell rather than estimating the whole tray at once.
• Dry chicken: stir it frequently and remove it from the heat as soon as it is heated through.
• Soggy fresh toppings: add the guacamole and tomatoes after baking, not before.
• Overbaking: take the dish out when the cheese has melted; the shells only need 5–7 minutes.

How to store

For best texture, serve the tacos as soon as they are assembled. Refrigerate leftover filling and toppings separately in covered containers for up to 3 days; store unused shells according to the packet. Reheat the filling until hot, then fill the shells and add the fresh toppings.

Frequently asked questions