OVEN-BAKED CHICKEN TACOS

Oven-Baked Chicken Tacos image

This simple weeknight meal solution is easy on cleanup. Baking the tacos all together crisps the shells and melts the cheese, so they are on the dinner table with ease.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 10

Number Of Ingredients 7

Ingredients

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut in 1-inch pieces
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/3 cup water
1 cup Old El Paso™ traditional refried beans (from 16-oz can)
2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Steps:

Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 3 to 5 minutes on first side, without moving, until chicken is browned on bottom and releases easily from pan. Stir chicken; stir in taco seasoning mix and water. Heat to simmering. Reduce heat to medium; cook uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
To assemble, spread about 1 rounded tablespoonful refried beans in bottom of each shell. Top each with about 1/4 cup chicken mixture. Sprinkle with cheese. Bake 5 to 7 minutes or until cheese is melted. Serve with favorite taco toppings, as desired.

Nutrition Facts : Calories 240, Carbohydrate 13 g, Cholesterol 50 mg, Fat 1 1/2, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Taco, Sodium 480 mg, Sugar 0 g, TransFat 0 g