Rotisserie chicken tacos topped with gooey cheese, these oven baked chicken tacos are perfect for a weeknight dinner. Loaded with flavour but with none of the stress, this 30 minute dinner will become a family taco night favourite.
3-4teaspoonsminced chipotle in adobo, to taste (other chilli can be used too like hot sauce or chilli paste)
OTHER
1avocado
¼cupfresh coriander (cilantro), finely chopped
1jalapeno, finely sliced
Lime wedges
Tomatolettuce and / or capsicum (bell pepper), finely chopped
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced.
Arrange the taco shells in a 9x13 inch casserole dish, open side upwards. If you're having trouble getting them to sit upright, use a few wedges of crumpled up aluminium foil to help.
Bake the taco shells on their own for 5 minutes.
Heat the oil in a frying pan or skillet over medium heat. Add the onion and cook 5-6 minutes until softened. Add the minced garlic and cook 1 extra minute, stirring often.
In a bowl, combine the chicken and taco seasoning. Add it to the pan along with the black beans, tomato paste and water. Cook for 3-4 minutes until heated through and the water has evaporated.
Fill each taco shell with the chicken mixture to about 2/3 full (all the mixture will do 12 shells). Press it down a little but make sure not to break the shells.
Mix together the cheeses then distribute the cheese evenly among the taco shells.
Bake 10-12 minutes until the cheese is melted and gooey.
While they're baking make the toppings.
In a small bowl, zest the lime, then squeeze all the juice in. Add the sour cream and chipotle and mix well to combine. Set aside.
Mash the avocado flesh and finely chopped coriander together. Set aside.
Serve the tacos immediately with the chipotle lime crema, avocado mix, jalapeno, lime wedges and vegetables if using so everyone can add their own.
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Notes
I use a standard Australian 20ml tablespoon - equal to 4 teaspoons.
I use a combination of cheddar cheese and mozzarella (flavour and gooeyness) but you can use all cheddar or even use a Mexican cheese blend. Pick your favourite and load it up.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.