Grammy's Kitchen · Chicken Tacos · Baked Chicken Tacos
One of 96 chicken tacos recipes we measured
16 cooks on littlesunnykitchen.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 96.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 1% |
| protein add | 100% | 100% |
| aromatics | 12% | 1% |
| vegetables and beans | 0% | 2% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 12 taco shells | |
| 14 g | 1 tablespoon oil |
| 150 g | 1 onion (diced) |
| 6 g | 2 cloves garlic (crushed) |
| 900 g | 4 cups shredded chicken |
| 12 g | 2 tablespoons taco seasoning |
| 200 g | 7 ounces (200g) salsa |
| 180 g | 1 cup refried beans |
| 170 g | 1 and 1/2 cups shredded Mexican cheese blend (or mozzarella or cheddar) |
| 60 g | 1/2 cup green chiles |
| shredded lettuce |
Method: 5 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I had to leave a review because these were SO DELICIOUS! I made them for my family and they really loved it! I made and shredded the chicken but rotisserie chicken would save time and still be delicious. (I just do everything the long way, shredding the cheese” — a cook, 5.0★
“We made these tacos the other nite and we're a HIT!!! These will be in our regular meal rotation. Thanks for sharing!!! However, we're having them for leftovers tonite and not sure how to reheat in the oven without getting soggy. Well, we can always take a fo” — a cook, 5.0★