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ChickenMain MealsRECIPES

Baked Chicken Tacos

Baked Chicken Tacos


  • 1/2 tablespoon olive oil
  • 1/2 pound cooked chicken shredded
  • 1/2 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoons ground cumin
  • 1 10 ounce can Rotel® Original Diced Tomatoes and Green Chilies
  • 10 Hard tortilla shells
  • 1 16 ounce can Rosarita® Traditional Refried Beans
  • 2 cups Mexican Blend Cheese shredded
  • Tomatoes
  • Sour cream
  • Salsa
  • Cilantro
  • Avocado
  • Jalapeno


  1. Preheat oven to 400F.
  2. Prepare a 9×13 baking dish, by spraying it with nonstick spray. Set aside
  3. Heat Rosarita® Traditional Refried Beans in a medium saucepan over medium heat, stirring until heated through.
  4. Heat olive oil over medium heat in a medium skillet, and add chicken, all seasonings, and fully drained can of Rotel® Original Diced Tomatoes and Green Chilies.
  5. Stir to combine fully, then reduce heat and cook at a simmer for 4-5 minutes, until liquid is all gone.
  6. Place the taco shells in the baking dish.
  7. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
  8. Evenly distribute Rosarita® Traditional Refried Beans into the bottom the 10 taco shells.
  9. Evenly distribute the chicken mixture into each taco shell.
  10. Sprinkle each taco generously with shredded cheese.
  11. Bake for 7-10 minutes or until cheese is fully melted and bubbly.
  12. Remove from the oven and top with your favorite toppings


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TIPS: Drain the tomatoes completely to help the taco shells to not get soggy while baking! Substitutions: Use taco seasoning in place of the spices

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