Ingredients
Scale
Ingredients
- 3 cups shredded cooked chicken (rotisserie or cooked chicken breasts)
- 4 oz cream cheese, softened
- 1/2 cup salsa
- 1 packet taco seasoning (1 oz)
- 1 can diced green chiles (4 oz), drained
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 10 stand-and-stuff hard taco shells
- 1 1/2 cups shredded Mexican cheese blend, divided
- Toppings: sour cream, guacamole, lettuce, tomatoes, pico de gallo, jalapeños
Instructions
- Preheat oven to 400°F and lightly grease a 9×13 baking dish.
- In a bowl, mix cream cheese, salsa, taco seasoning, garlic powder, cumin, and green chiles until smooth.
- Add shredded chicken and stir until fully coated.
- Spoon mixture evenly into taco shells and pack gently.
- Top with shredded Mexican cheese.
- Cover with foil and bake for 15 minutes.
- Remove foil and bake 5–7 more minutes until cheese is melted and bubbly.
- Let rest briefly, then add toppings and serve.
Notes
- Use rotisserie chicken for fastest prep.
- Filling can be made up to 3 days ahead.
- Reheat in oven to keep shells crispy.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican