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Food Recipes

How to Make Oven Baked Spicy Chicken Tacos

Jan. 13th, 2018 @ 2pm
Adam VanBuskirk, Cofounder

A quick and easy recipe for the do-it-yourselfer

These baked spicy chicken tacos are both easy and quick to make. The dish in entirety (including cooking) takes 30 - 45 minutes. If you do not like spicy foods, omit the jalapenos and chilis and substitute regular taco seasoning mix for the hot and spicy. We also chose to use fat free refried beans, organic diced tomatoes, and reduced fat Mexican cheese. You of course can use full-fat or non-organic products.


  • 1 - jalapeno
  • 1 - bunch of cilantro
  • 1 - head of lettuce
  • 1 - sweet onion
  • 1 - 16oz can of fat free Old El Paso refried beans
  • 1 - 1oz bag of Old El Paso hot and spicy taco seasoning mix
  • 1 - 14.5oz can of organic petite diced tomatoes
  • 1 - 4.5oz can of chopped green chiles
  • 1 - 4.7oz box of Old El Paso hard taco shells. Box includes 10 shells.
  • 1 - rotisserie chicken
  • 1 - 7oz bag 4 cheese Mexican cheese. We used Sargento reduced fat


  • 9 x 13 glass baking dish
  • foil
  • large pan
  • strainer
  • mixing bowl

Easy Oven Baked Spicy Chicken Tacos Recipe - Step By Step

  1. Preheat the oven to 400 degrees
  2. Line the 9 x 13 baking dish with foil. We use foil because using cooking spray can make the tacos soggy.
  3. Chop the lettuce
  4. Chop the jalapeno
  5. Dice the onion
  6. Drain the tomatoes
  7. Set the stove burner to medium high
  8. Cook the diced onions 1 to 2 minutes in a pan with a table spoon of oil.
  9. Debone the rotisserie chicken and put it into a bowl
  10. Add the chicken to the pan in which the onions are cooking
  11. Stir the chicken and onions in the pan
  12. Add 2/3 cup of water to pan
  13. Add the hot and spicy taco seasoning mix
  14. Stir all the ingredients while still cooking
  15. Ensure the tomatoes are drained and add them to the pan
  16. Add the canned chilis to the pan
  17. Stir the tomatoes and chilis into the other ingredients
  18. Microwave the refried beans for 1 minute to make spreading easier.
  19. Line the bottom of each taco shell with refried beans
  20. Place the lined tacos into the baking dish
  21. Remove the pan from the burner and fill each taco with the filling
  22. Spread the cheese over the tacos
  23. Bake until the cheese is fully melted and the edges of the taco shells are browned. This is typically around 10 minutes.
  24. When done, remove the tacos from the oven
  25. Garnish with your desired toppings and eat! We garnished our tacos with light sour cream, salsa, cilantro, chopped jalapenos, and lettuce

We used Old El Paso

Sargento 4 Cheese Reduced Fat Mexican Cheese

We chopped the jalapeno and diced the cilantro

Drain the diced tomatoes

Chop the sweet onion

Cook the chopped onion for a few minutes

The deboned rotisserie chicken

The chicken mixed in with the onions

Line the baking dish with foil

Line the taco shells with refried beans

Fill the tacos and we are ready to bake

After we filled and baked the tacos

The finished, garnished taco

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