30 minutes is all you need to prepare the grilled chicken taco. Baked and crunchy taco crusts, stuffed with fried creamy beans, marinated chicken and cheese. A quick and hassle-free way to celebrate Cinco de Mayo at home.
These baked chicken tacos check all the boxes. Easy. Fun. tasting. Favorite family. You get plenty of flavor and none of the stress.
* Ingredients :
° 1/2 tablespoon olive oil
° 1/2 pound shredded cooked chicken
° 1/2 tablespoon chili powder
° 1/4 teaspoon garlic powder
° 1/4 teaspoon onion powder
° 1/4 teaspoon dried oregano
° 1/4 teaspoon ground cumin
° 10 oz can Rotel®️ Original Sliced Tomatoes and Green Chili
° 10 hard tortilla shells
° 1 16 oz Rosarita®️ Classic Beans
° 2 cups shredded mexican cheese
+ Topping :
Tomatoes
sour cream
salsa
coriander
avocado
jalapeno
* Instructions :
Heaat oven to 400 degrees F .
Preparing a 9 by 13 baking dish by spraying it with non-stick spray. sit aside
Heat Rosarita Traditional Beans in a medium saucepan over medium heat, stirring, until heated through.
Heat olive oil over medium heat in a medium skillet, add chicken, all seasonings and drained whole can of original chopped rutile tomatoes and green peppers.
Stir well, then reduce the heat and simmer for 4-5 minutes, until the liquid is completely gone.
Place the taco crusts in the baking dish.
Bake the taco shells for 5 minutes on their own to allow them to crisp up. We take it out of the oven.
Evenly distribute the recooked traditional Rosarita beans in the bottom ten taco shells.
Spread the chicken mixture evenly into each taco shell.
Generously sprinkle shredded cheese over each taco.
Bake for 7-10 minutes or until cheese is completely melted and bubbles form.
Remove from the oven and place your favorite toppings on top
Enjoy !
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