Baked Chicken Tacos
Author: Stacey @There's A Cook In My Kitchen
Recipe type: tacos, comfort food, Mexican
Prep time:
Cook time:
Total time:
Serves: 12 tacos
- 1 organic pre-cooked rotisserie chicken, shredded
- 1 Tbs extra-virgin olive oil, divided
- 1 head lacinto (black) kale, thick bottoms of stems removed
- 12 organic corn taco shells
- 1 med onion, chopped
- 2 tsp chili powder
- 1 tsp turmeric
- ¾ tsp cumin
- ½ tsp chipotle chili powder
- sea salt and black pepper, to taste
- 1 14.5 oz can diced tomatoes
- 2 oz canned chopped green chilies
- 1 15-oz can refried beans
- 1 cup shredded vegan mozzarella cheese (or use cheese of your choice)
- ½ cup Daiya shredded pepper jack cheese (or use cheese of your choice)
- 1 hot red pepper, sliced
- 1 hot green pepper, sliced
- cilantro or parsley leaves, for garnish
- optional serving ideas: extra salsa on the side, plain coconut yogurt combined with fresh lime juice
- Preheat the oven to 400°F.
- Grease a 9x13-inch baking dish with 2 tsp oil
- Lay the kale leaves in the bottom of the dish
- Arrange the taco shells on the leaves, so they stand up as best as they can.
- Heat 2-tsp oil in a medium skillet.
- Add the onion, and all of the spices. Cook, stirring, 2 minutes.
- Add the tomatoes and chopped green chilies. Add the chicken. Cook, stirring, about 10 minutes.
- Put a big spoonful of refried beans in the bottom of each taco shell.
- Next, fill the shells with the chicken mixture.
- Sprinkle the cheeses into each shell.
- Bake 15 minutes, or until the cheeses are fully melted and the shells are starting to brown on the edges.
- Remove the pan from the oven and sprinkle the tacos with the sliced hot peppers and the cilantro or parsley leaves.
- Serve with salsa and coconut yogurt mixed with lime juice on the side.
- Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/baked-chicken-tacos/
3.5.3229