These cheesy chicken tacos have the power to get you out of your funk and energize you after a long day at work. They are quite easy to make. Most of the ingredients are pre-made; you just have to prepare the chicken mixture. You can customize this recipe to satisfy your taste buds. Add guacamole, Pico de Gallo, bell peppers, sour cream, and anything else you can think of. These chicken tacos can serve as a fun appetizer at your house party, or as the main course at your family dinner. You can add a side salad to make the meal a little bit healthier, or get a bunch of nacho chips and dips and have a Mexican night. Don’t forget the margaritas!
How to make Cheese Chicken Tacos?
Preheat the oven to 350 F degrees.
Heat oil over medium heat in a skillet.
Add onions to the skillet and cook until tender.
Add cumin, salt, and pepper to the skillet, and stir.
Add chicken, green chilis, and salsa to the skillet, and stir until combined.
Line the bottom of a baking dish with a thin layer of refried beans.
Put some refried beans into your taco shells and place them in the baking dish. Make sure the taco shells can stand up in the dish.
Place the remaining ingredients in the taco shells and top them with cheese.
Bake for 10 minutes or so.
Garnish with cilantro before serving
Are cheesy chicken tacos healthy?
These cheesy chicken tacos are not the healthiest option on the menu. If you’re trying to lose weight, you might want to get rid of the cheese altogether and go heavy on the veggies. But, keep in mind that the occasional cheat day is what keeps you from breaking your diet.
What sides should I make for tacos?
Tacos are the perfect dish that doesn’t really require sides. They have everything: salad, veggies, protein, and dips. If you want to add more dishes to the table, I would recommend going for a simple vegetable salad. You can also add some chips and dip as a little snack between the big bites
Can I refrigerate these tacos?
That’s a tough one. Crunchy shell tacos are not really meant to be refrigerated. You can store the ingredients in the fridge separately, but once the tacos have been assembled, you’re better off just eating them. The reason for that is that the tacos will get soggy and fall apart. I recommend making just enough tacos to feed the family.
- 1 tbsp. vegetable oil
- 1 onion, chopped
- 1 tbsp. ground cumin
- kosher salt
- Freshly ground black pepper
- 2 c. Shredded chicken
- 1 can green chilis
- 1 c. Favorite Salsa
- 1 Can Refried Beans
- 9 hard taco shells
- 1½ c. shredded pepperjack
- Chopped fresh cilantro, for garnish
- Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 6 minutes, then add cumin and season with salt and pepper. Stir until combined. Add chicken, green chilis, and salsa and stir until combined and heated through.
- In a baking dish, spread a thin layer of refried beans (to help the taco shells stand up!). Spoon remaining refried beans into the bottom of a taco shell and top with chicken mixture. Place in baking dish. Repeat with remaining taco shells and ingredients, tightly standing up the taco shells in the dish.
- Top all over with cheese and bake until cheese is melted, 10 minutes. Garnish with cilantro and serve.