Old El Paso Baked Spicy Chicken Tacos

Recipe by fognozzle2030
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READY IN: 1hr
SERVES: 4
YIELD: 10 Tacos
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon olive oil
  • 12
    lb cooked chicken, shredded
  • 1
    (1 ounce) packet old el paso hot and spicy taco seasoning
  • 12
    cup onion, diced
  • 1
    (14 1/2 ounce) can diced tomatoes, drained
  • 1
    (4 1/2 ounce) can old el paso chopped green chilies
  • 10
    old el paso stand and stuff taco shells
  • 0.5
    (16 ounce) can old el paso refried beans
  • 2
    cups Mexican blend cheese, shredded
  • toppings such as old el paso sliced jalapeno, sour cream, salsa, chopped cilantro, shredded lettuce
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DIRECTIONS

  • Preheat oven to 400°F Spray a 9x13 baking dish with nonstick spray and set aside.
  • Heat olive oil over medium heat in a medium skillet.
  • Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
  • Stir in the chicken, taco seasoning, tomatoes, and green chiles. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  • Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
  • Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
  • Sprinkle each shell generously with shredded cheese, the more the better!
  • Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned.
  • Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
  • Enjoy!
  • Tips: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
  • If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning.
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