Name: Spicy Chicken Baked Tacos: REPOST!
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 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 (1 oz) package taco seasoning or about 2 tablespoons of chili powder; 1 (10 oz) 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)

Description

Once you bake a taco, it’s hard to go back. Yes, the shells will get more soft in the oven, but YES, it only adds to the deliciousness of the entire meal. Enjoy! xx

Ingredients

Scale

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 (1 oz) package taco seasoning or about 2 tablespoons of chili powder
1 (10 oz) 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)

Cook Mode Prevent your screen from going dark

Instructions

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.

Notes

Easy as that! This recipe is super easy to double (or triple!) and of course, you can mix and match it any way you like swapping out your add-ons for your taco.