Baked Chicken Tacos
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Baked Chicken Tacos
Chicken tacos are a nice change to traditional beef when your family loves tacos. Super easy, too.
Ingredients
Scale
- 4 cups Rotisserie Chicken, pulled
- 1 T Olive Oil
- 1 lg Vidalia Onion
- 1 T Chili Powder
- 1/2 tsp. Chili Powder
- 1/2 tsp. Onion Powder
- 2 10 oz. cans of Rotel (original)
- Hard or Soft Taco shells
- 4 cups of cheese of your choice – Mexican blend or cheddar
- Avocado
- Sour Cream
- Salsa
Instructions
- Preheat oven to 400°
- prepare 9 x 13 baking dish – I also use the disposable foil pans
- Add Olive oil to 10 – 12 inch skillet
- Add onion and saute until soft
- Add the chicken, seasonings and Rotel
- Stir and simmer for about 10 minutes – all liquid should dissipate
- Place taco shells in baking dish and bake for 3 minutes
- Spoon the chicken mixture into the taco shells
- Sprinkle each taco with shredded cheese
- Bake for 7-8 minutes until cheese is fully melted
- Remove from oven and top with your favorite toppings.
Thanks for stopping by – until next time, may your days be grace filled, your kitchen warm and your heart rooted right where you are. 🩶
