Oven Baked Chicken Tacos
Delicious oven baked chicken tacos.
- 1 tablespoon olive oil
- 1/2 pound cooked chicken shredded (rotisserie works well)
- 1 tsp Taco Seasoning
- 1/2 cup onion
- 1 can diced tomato 14.5 ounce (fully drained)
- 10 Hard taco shells
- 1 pkg Spanish Rice
- 2 cups Mexican Blend Cheese shredded
- 1 tbs shredded parsley
- Preheat oven to 400F. Spray a 9×13 baking dish with nonstick spray.
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Prepare rice as directed on package.
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Heat skillet to low/medium heat and stir in the onion,chicken, taco seasoning, and diced tomatoes.
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Place the taco shells in the baking dish, standing up. Back for 5 minutes.
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Remove from the oven.
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Spoon in rice into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
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Sprinkle each shell with shredded cheese and shredded parsley.
- Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
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Remove from the oven and top with your favorite toppings.
- Enjoy!