Saturday, December 3, 2016

Baked Chicken Tacos


The other day I brought you a recipe for a delicious Slow Cooker Shredded Chicken Taco Meat.  With that as a base recipe I wanted to share with you a few ways you could use that.  One obvious one is tacos.  I love a good taco!  I've grown up in Southern California and there is Mexican food all around so it's natural that I've been eating tacos most of my life. 

I don't think there is a week that goes by that we don't have some sort of taco!  Today's recipe is for Baked Chicken Tacos.  This is an easy way to make quick tacos for the whole crowd at the same time.


The recipe uses the base recipe for the chicken taco meat that you cooked in your slow cooker.  You could also use rotisserie, poached, or roasted chicken in this dish if you like, but the slow cooker chicken is great because it is already seasoned with Latin flavors. 

The other time saver is that we are using store bought taco shells that you heat in the oven.  What we are doing that's a little different is stuffing the shells with cooked meat and cheese and then baking them, to crisp up the shells and get some melty cheese going.  Brilliant!  The shells also gain some flavor from the chicken, so they are extra special!

All that's left is to top them and serve them with a side of rice or a salad.  Dinner done!  I love making something simple on a weeknight and these Baked Chicken Tacos fit the bill.


Baked Chicken Tacos

serves 4

1 - 1 1/2 cups Slow Cooker Shredded Chicken Taco Meat
8 Crispy Taco Shells (store bought)
1/2 cup grated cheddar
Garnish:  sour cream, hot sauce, jalapenos, olives, guacamole, onions

Preheat oven to 350 degrees.

Arrange the taco shells so they are standing in a baking dish. (11x7,  9x9 inch or 2 qt.)  Add meat to the shells and top with cheese.  Bake for about 6 minutes until the shells are hot and crisp and the cheese is melting. 

Remove from the oven and top with any garnishes.  Serve hot.

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