I know that baked tacos aren’t new, but we finally tried them and I’m here to report they are no fuss and take tacos to a whole new level. I think I’ve told you before that I love Taco Tuesday and I’m talking, love, love Taco Tuesday. If you don’t believe me, just ask Mr. Sam.
This recipe calls for precooked chicken. I like to cook a couple chicken breasts in the crockpot and then shred and keep in the freezer for meals like this. Another option would be to grab a rotisserie chicken at the grocery store.
To make these tacos I tossed cooked and shredded chicken with taco sauce, honey, and lime juice. I used taco sauce because that’s what I had in my fridge, but feel free to substitute with enchilada sauce or even your favorite salsa. Or you could be a rebel and skip the sauce altogether and go straight for a couple teaspoons of taco seasoning.
It takes just minutes to make the sauce for the chicken and fill the tortillas, then while the tacos are baking I prep the toppings.
This recipe could easily be doubled or even tripled to feed a larger group. Also, if you want the tacos to be spicier, you could even add some hot sauce to the chicken mixture.
- 1 cup chicken cooked and shredded
- 1 teaspoon honey
- Juice from 1/2 a lime
- 3 tablespoons taco sauce
- 1/2 cup shredded cheddar cheese
- 5 flour tortillas taco sized
Preheat oven to 350.
Place cooked, shredded chicken in a bowl and add taco sauce, honey, and lime juice. Stir to combine.
Place the taco shells in a baking dish and divide chicken among the shells, top with cheese.
Bake for 10 minutes or until cheese is melted and chicken is heated through. Serve warm with your favorite toppings.