Baked Tacos are such a delicious and fun spin on taco night. In this rendition of baked tacos we are taking inspiration from my BBQ Chicken Nachos. Made with just a few simple ingredients, these are bound to be a hit with your whole family.
Shredding Chicken
When making a recipe that calls for shredded chicken, you have a few options:
Make chicken mixture. Combine the shredded chicken, BBQ sauce, cooked bacon, and onion. Put the tacos together. Line up your taco shells on a baking sheet and evenly divide the mixture into the shells. Top with shredded cheese. Bake until cheese is melted and bubbly.
Alternatively, this recipe goes really quick when you use your air fryer to make the bacon. That is what I did this time around, and it worked fabulously. Just cook the bacon in the air fryer – there is so much less mess – and then run a knife over the cooked bacon before adding it the chicken mixture.
Use frozen shredded chicken. It is great (and easy!) to keep shredded chicken on hand in your freezer. It thaws very quickly and makes so many recipes faster. Buy a rotisserie chicken. Just pick up a rotisserie chicken at the grocery store on the way home from work for the quickest hack ever. Boil chicken breasts. Add chicken breasts to a saucepan, cover with water, and simmer for 4 to 10 minutes depending on the thickness of the breast. Use an instant-read thermometer to make sure that it reaches 165 degrees. Remove from the pan and shred with two forks or an electric mixer.
When you would like to eat them, bake them covered or wrapped in foil for about 15 to 20 minutes. As with all recipes, use your best discretion when it comes to leftovers.
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