Spicy Chicken Baked Tacos

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.

• Prep: 5 min
• Cook: 10 min
• Total: 15 min
• Servings: 5
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $3.79/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Low-Sugar
• High-Protein
• Low-Carb

Tags

• quick
• bake
• savory
• kid-friendly
• comfort food

Ingredients

• 1 pound chicken breast (cooked, shredded)
• 1 jalapeno (chopped)
• 1 package taco seasoning (1 ounce)
• 10 ounce spinach (frozen, defrosted, squeezed of all excess water)
• 2 cup salsa
• 2 cup Pepper Jack cheese (shredded)
• 5 taco shells
• 1 tablespoon olive oil (extra virgin)

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. In a large skillet over medium-high heat, add in your cooked chicken, jalapeno, taco seasoning, spinach, and salsa with about a tablespoon of extra virgin olive oil.
3. Reduce the heat to low and simmer for about 5 minutes.
4. Meanwhile, in an 8x8 inch baking dish sprayed with cooking spray, line up your 5 taco shells.
5. Divide the chicken mixture evenly between all 5 shells.
6. Top the tacos with cheese and place the dish in the oven.
7. Bake for about 10 minutes or until the cheese is bubbly and golden brown.

Notes

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

Nutrition (per serving)

• Calories: 449
• Protein: 37 g
• Carbohydrates: 20 g
• Fat: 22.4 g
• Fiber: 2.6 g
• Sodium: 1110 mg
• Saturated Fat: 9.6 g
• Sugar: 3.4 g
• Cholesterol: 108 mg