• Abby

Baked Chipotle Chicken Tacos

Updated: Jun 4, 2021

baked chipotle chicken tacos


These chicken tacos are a fun spin on traditional with a smoky, lightly spicy flavor. These tacos are great because baking them helps prevent them from crumbling when taking your first bite. You will need a blender to make the chipotle pepper sauce and a slow cooker to make the chicken.



Canned chipotle peppers in adobo sauce is what makes this recipe. Empty the can with the addition of some water into a individual sized blender to make the sauce. Pour the sauce over the chicken in a crock-pot and cook for 4-6 hours on low.



I use refried pinto beans on the bottom of the taco shell to help prevent the shells from soaking up too much moisture, but if you are not a fan of beans then you can skip this step. I have tried it both ways and they still turn out great, you will just have to squeeze out as much moisture as you can from the chicken before adding it to the taco.



Place all your flat bottom taco shells in a 9x13 bar pan, then add each layer of ingredients in this order: refried beans, chicken, then cheese (dairy free or regular).



Toppings are up to you, my favorites are lettuce, avocado, fresh cilantro, and a squeeze of lime.



After the tacos have baked, add your toppings and enjoy right away. These do not keep well so I recommend eating them all up.



 

Ingredients

[Serves about 4-6]

2-3 large chicken breasts

1/2 cup water

1 box hard taco shells (I recommend flat bottom shells, they sit up which makes it easier to assemble and bake the tacos without the ingredients falling out)

1/2 can of refried pinto beans

Cheddar cheese to taste


Sauce

1 cup water

1 - 7 ounce can chipotle peppers in adobo sauce

1 tsp salt


Toppings (your choice)

Shredded lettuce

Fresh cilantro

Lime

Avocado/guacamole

Tomatoes

Sour cream

Salsa

Hot sauce


Directions

  1. First you will need to make the chicken ahead of time, start by adding the chipotle peppers to an individual sized blender, then add 1 cup water, and 1 tsp salt.

  2. Blend the peppers until totally smooth and becomes like a sauce.

  3. Now add your chicken to a crock-pot plus 1/2 cup water. Pour the sauce over the chicken and set to low heat. Cook for 4-6 hours or until the chicken is falling apart when poked with a fork.

  4. When the chicken is done, remove it from the crock-pot and use two forks to shred it, then add it to a bowl.

  5. Next preheat your oven the the temperature specified by the directions on the taco shells.

  6. Place your taco shells in a 9x13 bar pan, assemble them so that they hold each other up. Note, you may not be able to fit the whole package worth in one pan.

  7. Next you will want to put about half a can of refried beans in a ziploc bag. Then cut a corner off the bag just about 1/4 inch wide. Now pipe on some of the beans to the bottom of each taco shell, then take a small spoon to flatten it out across the bottom (see image above).

  8. Now add your chicken, you will want to squeeze out any excess liquid if you can before adding it to the taco shell.

  9. Then sprinkle with cheese to taste.

  10. Bake for the amount of time indicated in the directions for the taco shells or until the cheese is melted.

  11. Remove them from the oven and let them cool for a few minutes, then add your toppings. Note these do not keep well in the fridge for the next day, so eat up!



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