Baked Chicken Tacos
Author: 
Serves: 12
 
Ingredients
  • 2 chicken breasts (~1.5 lb)
  • ½ cup low sodium chicken broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • 1 16-ounce can Old El Paso traditional refried beans
  • ½ cup canned Mexican style tomato sauce (you can often find near the taco shells)
  • 1 4-ounce can drained diced green chilis (optional)
  • 10-15 Old El Paso taco shells
  • 1½ cup shredded cheese (I like a Mexican blend)
  • Optional toppings: shredded lettuce, diced tomatoes, guacamole, chopped cilantro, sour cream, salsa
Instructions
  1. In a small bowl combine spices- cumin, chili powder, garlic powder, onion powder and salt. Set aside.
  2. Place chicken breasts in a slow cooker. Add broth and seasoning to the chicken. Place lid on the slow cooker and cook on high for 2-3 hours.
  3. When ready to prepare tacos, use 2 forks to shred chicken. Next, drain broth from slow cooker and stir in the can of refried beans, tomato sauce and green chilis. Once combined you can leave this on low or warm until ready to bake tacos. You want the filling warmed through (You can also do this step in a skillet if your chicken is ready in advance and you want to warm up the rest of the filling ingredients).
  4. Preheat oven to 400 degrees. Line shells in a 13x9 baking dish. Spoon some of the chicken and bean filling into each shell (you will have enough for 10-15 depending on amount of filling used and size of shell).
  5. Top each taco with shredded Mexican cheese and bake for 10 minute or until shells are lightly browned and cheese has melted.
  6. Remove from oven and serve with a variety of taco toppings.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/baked-chicken-tacos/