Baked Shredded Chicken Tacos| Free Range Chicken

10 Serving

25 Minutes

742 Calories

2 cups of cooked shredded baked chicken
10 crispy taco shells
2 tsp extra virgin online oil
1 red onion, chopped
2 tbsp taco seasoning
1 cup of steamed brown or white rice
1 cup old El Paso refried beans
2 cups shredded cheddar cheese
Optional toppings to use: Sliced avocado, Fresh lime juice (highly recommend), Shredded lettuce, Salsa (mild or hot) (your preference) or sour cream.

Step 1: Preheat oven to 160 degrees.
Step 2: Place your taco shells on the pan. Line them up so that they fit. Bake at 160 degrees for 5 mins then set these aside.
Step 3: Grab a large skillet and heat oil over medium heat. Add onion and sauté 4-5 minutes until it is soft.
Step 4: Add your taco seasoning and shredded chicken, stir well and reduce the heat low. Cook a further 2 mins until warmed through.
Step 5: To assemble your tacos, add your refried beans at the bottom of each shell. Add a couple of spoonfuls of rice and divide the chicken mixture into 10 shells. Next, add shredded cheese to each taco.
Step 6: Place the pan back into the oven and back 190 degrees for 6-8 minutes more still it's nicely warmed through until the cheese is melted. Add your favourite toppings (see optional toppings to use).

RECIPES