Oven Chicken Tacos
263kcal
Ingredients
- 2 cups cooked shredded chicken
- 15 ounce tomato sauce
- 2 tbsp taco seasoning or 1 packet
- 12 medium taco shells
- 16 ounce refried beans canned
- 2 cups shredded Mexican blend cheese or cheddar
FOR THE SALSA
- 1 cup fresh pineapple chunks
- 15 ounce black beans rinsed and drained
- 1 medium habanero pepper seeded, remove any pith and mince
- 1 tbsp fresh lime juice
- 1 tbsp pineapple juice or honey
- garnish with lettuce, extra shredded cheese or queso fresco
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat oven to 350°F.
- To a skillet over medium heat, add shredded chicken, tomato sauce and taco seasoning. Stir to combine and cook 4-5 minutes until chicken and sauce are heated thru.
- Add refried beans to medium sauce pan and cook over low heat until softened and can be stirred smooth. OR place refried beans in a microwave-safe bowl and heat on High at 1 minute intervals until can be stirred smooth.
- Spread 2 tablespoon of refried beans in bottom of each taco shell. Divide chicken, then shredded cheese equally among taco shells and place standing up in a large baking pan with sides touching. Bake on center rack of oven for 16 - 20 minutes until shells are cripsy on the edges and cheese is melted.
- In a medium bowl, add the pineapple, black beans, minced habanero, lime juice and pineapple juice. Stir to combine.
- Assemble tacos by topping each with shredded lettuce, pineapple salsa and cheese
Nutrition
Serving1tacoCalories263kcalCarbohydrates27gProtein16gFat10gSaturated Fat4gCholesterol35mgSodium617mgPotassium371mgFiber7gSugar6gVitamin A376IUVitamin C5mgCalcium169mgIron2mg
Notes
For less heat, substitute jalapeno peppers for the habanero.
Canned pineapple tidbits (drained) can be substituted for fresh pineapple.