Oven Baked Spicy Chicken Tacos

  • 24 Mar - 30 Mar, 2018
  • Mag The Weekly
  • Cookery


· 1tbsp olive oil

· ½lb. cooked chicken, shredded

· 1 (1oz.) packet hot & spicy taco seasoning

· ½ cup onion, diced

· 1 (14½ oz) can diced tomato,

fully drained

· Green chillies to taste, chopped

· 10 taco shells

· ½ (16oz) can beans

· 2 cups Mexican blend cheese, shredded

· Toppings such as sliced jalapeños, sour cream, salsa, chopped coriander, shredded lettuce etc


Preheat oven to 200°C. Spray a 9x13 baking dish with non-stick spray. Heat olive oil over medium heat in a medium skillet. Add in onion and cook for a few minutes, or until it is translucent and fragrant. Add chicken, taco seasoning, tomatoes, and green chillies and stir to combine well. Reduce to simmer and allow to cook for five to eight minutes. Place taco shells in the baking dish, standing up and bake for about five minutes by themselves to allow them to crisp up. Remove from the oven then spoon a tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture and sprinkle each shell generously with shredded cheese. Bake for seven to 10 minutes or until cheese is fully melted and the edges of the shells are brown. Remove from the oven and top with your favourite toppings.