Cheesy Chicken Chipotle Tacos are for dinner tonight! Here’s the deal…once you bake a taco, you just cannot go back. They’re just so much better BAKED! These have a little spice but were not too flavorful for my kids. If you want them spicier, add more chipotles or less spicy? Add less. Easy as that!
Happy Taco Thursday!
This recipe serves four.
1 pound of cooked and shredded chicken (click here to see the easy way I do this)
1 small can of chipotles in adobo sauce (you will need 2-3 chipotles plus about a tablespoon of the sauce)
1 (14 oz) can of diced tomatoes, do not drain
1 (15 oz) can of black beans, rinsed and drained
1 cup of taco sauce (we used a mild sauce)
a big pinch of both salt and pepper
2 cups of shredded cheddar cheese, divided
8 crunchy taco shells (I use the Stand and Stuff kind to help keep them upright but you don’t have to)
Tab’s Guacamole to garnish
Preheat oven to 425 degrees.
Lightly spray an 8×8 baking dish with cooking spray and then set aside.
In a mixing bowl, toss together your cooked and shredded chicken, chipotle peppers (chop them), adobo sauce, diced tomatoes, black beans, taco sauce, a pinch of both salt and pepper and half of your shredded cheddar. Next, divide up this mixture between your taco shells and then stand them up in the prepared baking dish.
Pop your tacos in the oven and bake about 15 to 18 minutes until the shells are toasted. Remove from oven and serve with guacamole and the remaining shredded cheddar.
Easy as that!