Baked Chicken Tacos
These chicken tacos are cheesy and delicious. They're made with zesty, slow-cooked shredded chicken and Mexican cheese, then baked until they're crispy, melty, and oh-so-good.
Servings: 10
Calories: 224kcal
Equipment
- My Favorite Slow-Cooker
- Slow-Cooker Liners
Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (16 ounce) jar of salsa
- 1 (1.5 ounce) packet of taco seasoning
- 1 teaspoon black pepper
- 1 (4 ounce) can diced green chilies
- 10 hard taco shells
- 2 cups Mexican blend cheese shredded
Instructions
- Place chicken breasts in the slow cooker. Cover with salsa and sprinkle taco seasoning, black pepper, and green chilies over the top.
- Cover and cook on low for 4-5 hours or high for 2½-3½ hours. When done cooking, shred the chicken with two forks and stir into the sauce.
- Preheat the oven to 400℉ and spray a 9 x 13 baking dish with a nonstick cooking spray. Place the taco shells in the baking dish.
- Add cooked chicken to the taco shells and top with cheese.
- Bake for 10-12 minutes or until cheese is completely melted.
- Serve with your favorite toppings, and enjoy!
Notes
Bake the hard taco shells for 5-10 minutes at 400℉ before adding everything. This will prevent them from becoming soggy.
Nutrition
Calories: 224kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 72mg | Sodium: 327mg | Potassium: 387mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 172IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 1mg