My Spinach Pesto Baked Tacos were such a hit on my blog, that I decided to mix and match them (because that’s what I do!). This time, I used shredded chicken and pepper jack cheese (can I get an amen?!). My hubby (who is madly in love with the original recipe) declared this version is favorite. You should totally try it. Tonight.
1 pound cooked and shredded chicken breast (click here to see how I get my chicken)
1 jalapeno, chopped (remove the seeds for less heat)
1 package taco seasoning
1 box frozen spinach, defrosted and squeezed of all the excess water
2 cups salsa (I used medium…you can use mild or hot as well)
2 cups Pepper Jack cheese, shredded
5 taco shells (I used the “stand and stuff” ones…but regular will work)
Extra virgin olive oil (EVOO)
Preheat oven to 425 degrees.
In a large skillet over medium-high heat, add in your cooked chicken, jalapeno, taco seasoning, spinach and salsa in a tablespoon or so of EVOO. Reduce the heat to low and simmer about 5 minutes.
Meanwhile, in an 8×8 inch baking dish sprayed with cooking spray, line your 5 taco shells up. Divide the chicken mixture between all 5 shells. Top tacos with cheese and pop dish in the oven. Bake about 10 minutes or until the cheese is bubbly and brown.
Simple and easy…perfect for a busy weeknight! Try both versions…I bet you’ll love each one of them!