Baked Chicken Tacos

Baked Chicken Tacos

Guaranteed to please right here!
Zoo Snack Mix Reading Baked Chicken Tacos 2 minutes Next Pesto Mozzarella Ring


  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 rotisserie chicken, shredded
  • 1 packet taco seasoning
  • 1/2 cup onion, diced
  • 1 can Rotel, fully drained
  • 1 can chopped green chiles, drained
  • 1 can cream of poblano (or cream of chicken)
  • 10 stand & stuff taco shells
  • 2 cups Mexican blend cheese
  • Toppings:  jalapeños, sour cream, salsa, cilantro, shredded lettuce 


Preheat oven to 400 degrees.  Lightly grease a 9x13 baking pan. 

Heat olive oil and butter over medium heat in a medium skillet.  Add onion and cook until wilted.  Stir in chicken, taco seasoning, drained Rotel, green chiles and cream of poblano soup.  Stir well.  Reduce to simmer and cook 5-8 minutes.

Place taco shells in baking dish standing up.  I was able to fit 10 taco shells in the dish by adding 2 on the sides.  Bake 5 minutes to crisp.  Remove from oven.  Spoon chicken mixture in each one almost to the top of each shell.  Sprinkle each taco generously with cheese.  Bake 7-10 minutes until cheese is fully melted.

Remove from oven and top with your favorite taco toppings.

*Recipe adapted from The Cookie Rookie.