Baked Chicken Tacos

CELEBRATING CINCO de MAYO!

A big dish of baked chicken tacos seems like the perfect way to celebrate Cinco de Mayo, a yearly celebration that is held on May 5. This traditional Mexican holiday was created to commemorate the 1862 victory of the Mexican army over French adversaries at the Battle of Puebla. Cinco de Mayo is sometimes mistaken for Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16.

More popular in the United States than Mexico, Cinco de Mayo has become associated with the celebration of Mexican American culture. Celebrations began in California, where they have been observed annually since 1863. The day gained nationwide popularity beyond those of Mexican American heritage in the 1980’s due to advertising campaigns by beer, wine, and tequila companies. In Mexico, the commemoration of the battle continues to be mostly ceremonial, such as through military parades or battle reenactments.

Nowadays, Cinco De Mayo is celebrated officially in every continent and in over 40 different countries, including Canada.

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Baked Chicken Tacos

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Rating: 5
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Cuisine

Mexican

Keyword

baked chicken tacos

Servings

TACOS MetricUS Imperial

Ingredients

• 1 Tbsp olive oil
• 250 gm chicken breast, cooked & shredded
• 28 gm pkg taco seasoning
• 1/2 cup onion, diced
• 411 gm (14.5 oz.) tomatoes, diced
• 28 gm green chiles, chopped, optional
• 10 Stand & Stuff Taco shells
• 227 gm refried beans
• 454 gm Mexican Blend cheese, shredded

Cuisine Mexican Keyword baked chicken tacos Servings TACOS MetricUS Imperial Ingredients 1 Tbsp olive oil 250 gm chicken breast, cooked & shredded 28 gm pkg taco seasoning 1/2 cup onion, diced 411 gm (14.5 oz.) tomatoes, diced 28 gm green chiles, chopped, optional 10 Stand & Stuff Taco shells 227 gm refried beans 454 gm Mexican Blend cheese, shredded

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
2. Heat the olive oil over medium heat in a medium skillet. Add onion to skillet & cook for 2-3 minutes, or until the onion is translucent & fragrant.
3. Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer & allow to cook for 5-8 minutes.
4. Place the taco shells in the baking dish, standing up. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven. Spoon 1 tablespoon ( or more) 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.
5. Bake for 7-10 minutes, or until cheese is fully melted & the edges of the shells are browned. Remove from the oven. Add toppings of choice.

Recipe Notes

• SOME TOPPING SUGESTIONS:
• Shredded lettuce or arugula
• Salsa
• Sour Cream
• Jalapenos
• Cilantro