Bake at 350 degrees F for about 10 to 12 minutes, until the cheese is melted and the tortillas are lightly crisped around the edges. Finally, drizzle each taco with a spoonful or two of enchilada sauce and then top with shredded cheese. Then, fill each taco with the shredded chicken, evenly distributing it among the tortillas. Fill each tortilla with about a spoonful of refried beans. Next, lightly grease a baking dish with cooking spray and line it with the flour tortillas, snuggling them into the pan so they’re standing upright. Transfer the chicken to a cutting board and shred, then set aside. Then bake in the oven at 400 degrees F until cooked to an internal temperature of about 155 degrees F. Combine the chicken, oil, lime juice, and seasonings in a bowl and marinate at room temperature for about 15 minutes.
Marinate, bake, and shred the chicken.
#Stand up tacos how to
Here’s a full breakdown of how to make these easy baked chicken tacos: That’s it! You can even prepare the chicken ahead of time to simplify day-of prep ( more on this below). Or, you can use our homemade ranchero sauce (recipe here) instead of enchilada sauce for a spicy kick to these baked tacos if you have some extra time on your hands!Īll it takes to make this recipe is 3 simple steps: marinate, bake, and shred the chicken assemble the tacos and bake the tacos. To make things easy, use canned refried beans and enchilada sauce from the grocery store. Here’s the full list of ingredients you’ll need to make soft shell baked chicken tacos: Meaning less taco filling on your plate, and more in your mouth! Compared to using corn tortillas, the soft shells won’t shatter when you bite into them. We make our oven baked chicken tacos with flour tortillas for a delicious, soft shell texture that has a little bit of crisp around the edges. These baked chicken tacos are filled with shredded chicken marinated in lime juice and spices, refried beans, enchilada sauce, and cheese.
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