When I developed this recipe in 2015, I had no idea how many times I’d end up making it. We make it time and time again at our house, in about every flavor combination possible. I always end up coming back to this simple chicken filling, and its a favorite of my kid’s as well. This is the most popular recipe on The Cookie Rookie. It has been viewed over 6 million times and pinned over 2 million times. It’s so simple and delicious, I just know you’ll love it!
How to Make Chicken Tacos Step by Step
Sauté the Onion: Preheat your oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add ½ cup of diced onion to the skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. If you have leftover tacos after baking everything together, wrap individual tacos in aluminum foil, and place them in a resealable bag. Keep in mind that the shells might get soggy if stored this way. To reheat, assemble tacos and bake as instructed in the recipe card, or until the chicken is fully heated through (165°F). This is one of our family’s favorite meals to make on busy nights, or for a celebration. We hope you love it as much as we do.
“We have made these several tomes snd they’re well loved! Sure go fast! I couldn’t even get a photo of them all!!!” – Melissa
“I use the chicken filling for so many things other than this recipe!! It’s so good for taco salads, quesadillas, soft tacos, the list goes on. I make a double batch and eat the variations throughout the week!” – Catie
“This is a go-to in our household. It’s so quick, simple, and delicious- and since it’s just my husband and I, we have enough for two days! :)” – Brittany Simmer the Filling: Stir in ½ pound of shredded cooked chicken, 1 ounce of taco seasoning, 14.5 ounces (1 can) of diced tomatoes (fully drained), and 4.5 ounces (1 can) of diced green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes. Bake the Taco Shells: Place 10 hard taco shells in the baking dish, standing up. We were able to fit 10 taco shells in the dish by adding 2 on each side. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven. Fill the Tacos: Spoon 1 tablespoon of refried beans into the bottom of each taco shell. Top with the chicken mixture, filling almost to the top of each shell. Top with Cheese: Sprinkle each shell generously with 2 cups of shredded Mexican blend cheese, the more the better! Bake and Serve: Bake for 7-10 minutes, or until the 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, shredded lettuce, cilantro, and salsa.
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