A quick and easy midweek dinner favorite at my house is Oven Baked Chicken Tacos. This cheese and bean stuffed, rotisserie chicken baked tacos will have your people asking for seconds.
1 package taco shells (10 count)
2–1/2 cups shredded rotisserie chicken
1–1/4 cup salsa
can (16 ounce) refried beans
1–1/4 cups shredded Mexican blend cheese
guacamole (homemade guacamole or store-bought)
Preheat the oven to 400 degrees. Spray the bottom or a 13 x 9 inch or 3-quart baking dish with cooking spray. Place taco shells standing up in the baking dish.
Spread about 2 tablespoons refried beans in the bottom of each shell. Top with a heaping amount of chicken, 1/4 cup in each taco. Next, spoon 2 tablespoons of salsa over the chicken, followed by 2 tablespoons of shredded cheese. Bake 5 to 7 minutes or until the cheese is melted and the chicken is heated through.
Garnish each taco with your preference of toppings. Ideas include guacamole (quick homemade or store-bought), chopped tomatoes, green onions, shredded lettuce, salsa, and sour cream.
Keywords: quick and easy recipes, 15 minute meals, tacos, taco tuesday, chicken tacos