Oven Chicken Tacos
Baked Chicken Tacos are an easy and flavorful weeknight dinner. Made with slow-cooked shredded chicken and tasty taco seasoning, this will become a family favorite and you'll be wanting to make these tacos every Taco Tuesday!
Servings: 15 tacos
Calories: 253kcal
Equipment
Ingredients
- 2 boneless, skinless chicken breasts
- 1 small white onion, thinly sliced
- 1 packet taco seasoning
- 24 ounces monterey jack cheese, shredded
- 15 corn tortillas
Optional toppings
Instructions
- Place the chicken, sliced white onion, and taco seasoning in the slow cooker. Cook for 4 hours on low.
- Remove the chicken from the slow cooker and shred using two forks.
- Preheat the oven to 425° F. Lay 6 corn taco shells on a baking sheet and cover with shredded cheese – you will need to use two baking sheets or work in batches. Place 2 tbsp of shredded chicken on one side of each taco.
- Place the baking sheet to the oven and cook for 4 minutes. The cheese should be completely melted.
- Remove the tacos from the oven and fold each in half and press down lightly to ensure the tacos stay folded. Place the tacos back in the oven and cook for 5 minutes.
- Serve with pineapple salsa or chunky salsa.
Nutrition
Calories: 253kcal | Carbohydrates: 15g | Protein: 16g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 50mg | Sodium: 620mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 724IU | Vitamin C: 2mg | Calcium: 362mg | Iron: 1mg