Here’s what I’ve learned in life…once you bake a taco, you can never go back. Tonight, use your slow cooker or Instant Pot and pull together these Chicken & Spinach Baked Tacos in no time flat.
Happy Taco Tuesday!
This recipe serves four.
1 pound of cooked and shredded chicken
1 (10 oz) package of frozen spinach, thawed and all excess water drained out
3 tablespoons chili powder
2 cups taco sauce or salsa
a handful of chopped cilantro
8 taco shells (I love the Stand & Stuff variety)
2 cups of shredded Monterrey Jack Cheese
chopped green onions to garnish
Tab’s Guacamole to garnish
Preheat oven to 400 degrees.
Lightly spray an 8×8 baking dish with cooking spray. Set aside.
In a mixing bowl, combine your cooked and shredded chicken with the spinach, chili powder, taco sauce and cilantro with a spoon. Take each of your taco shells and stuff them with your taco mixture. Place each stuffed shell in your baking dish. Once they’ll all in your baking dish, sprinkle the cheese down over the tops of all of them.
Pop your baking dish in the oven and bake about 16-18 minutes or until the cheese is bubbly and golden.
Remove from oven, garnish with chopped green onions and guacamole and serve immediately.
Now, because you’re baking the taco, the shells aren’t super crispy, but mine as always crisp enough to stand on their own (if you use the Stand & Stuff variety). We love baked tacos. They are the perfect family supper at our house!