From Market to Plate: Baked Chicken Tacos
We love chicken from K Mill Iron Ranch. Roasted, grilled, or smoked whole chickens make incredible meals. But, we look forward to the leftovers just as much when we shred up the chicken and make these tacos.
Baked Chicken Tacos
1 tablespoon olive oil
1/2 cup onion, diced
1/2 pound cooked chicken, shredded
1 1-ounce packet taco seasoning
1 14.5-ounce can diced tomato, fully drained
1 4.5-ounce can chopped green chiles
1 15-ounce can black beans, drained and rinsed
6-8 flour tortillas (the ones that are a blend of corn and flour add another layer of flavor and are sturdy enough to hold up to the fillings)
2 cups shredded cheese (Mexican Blend or a mix of freshly shredded cheddar and Monterey Jack)
Toppings such as sliced jalapeños, diced tomatoes, pickled onions, sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings
Preheat oven to 400F. Spray a baking dish with nonstick spray. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), green chiles, and black beans. Reduce to simmer and allow to cook for 5-8 minutes.
Arrange the tortillas in the baking dish, folded in half as taco shells. Sprinkle about a tablespoon or so of cheese into the bottom of each tortilla. Spoon the chicken mixture into each tortilla on top of the cheese. Sprinkle each taco generously with the remaining cheese. Bake for 7-10 minutes or until cheese is fully melted and the edges of the tortillas are browned.
Remove from the oven and top tacos with your favorite items such as jalapeños, tomatoes, pickled onions, sour cream, cilantro, and salsa.