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Easy Oven Baked Chicken Tacos

Prep 25 min
Cook 15 min
Servings 10

Turn a rotisserie chicken into a party for 10 with these cheese and bean-stuffed tacos. Serve at the beach or in the backyard, with enough Corona™ Light to go around.

Ingredients

  • 10 Old El Paso™ Stand ‘N Stuff™ taco shells (one 4.7 oz package)
  • 2 1/2 cups shredded deli rotisserie chicken
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/4 cup water
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 can (16 oz) Old El Paso™ refried beans
  • 1 1/4 cups shredded Mexican cheese blend (5 oz)
  • 1 cup prepared guacamole
  • 1 cup halved grape tomatoes
  • 1/4 cup sliced green onions
Print Recipe

Directions

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.

Easy Oven Baked Chicken Tacos

Turn a rotisserie chicken into a party for 10 with these cheese and bean-stuffed tacos. Serve at the beach or in the backyard, with enough Corona™ Light to go around.

prep 15 min
cook 25 min
servings 10

Ingredients

  • 10 Old El Paso™ Stand ‘N Stuff™ taco shells (one 4.7 oz package)
  • 2 1/2 cups shredded deli rotisserie chicken
  • 1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
  • 1/4 cup water
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 can (16 oz) Old El Paso™ refried beans
  • 1 1/4 cups shredded Mexican cheese blend (5 oz)
  • 1 cup prepared guacamole
  • 1 cup halved grape tomatoes
  • 1/4 cup sliced green onions

Directions

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook chicken, taco seasoning mix, water and chiles over medium heat 5 to 6 minutes, stirring frequently, until chicken is heated through. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup chicken mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with guacamole, tomatoes and green onions.

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