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  • Prep
    20 min
  • Total
    1 hr 20 min
  • Servings
    4 - 6

Baked Chicken Tacos


  • 15 ml (1 tbsp.) olive oil
  • 1 small onion, minced
  • 454g (1 lb.) cooked chicken meat, roughly shredded or pulled
  • 10 ml (2 tsp.) taco spices
  • 500 ml (2 cups) diced tomatoes (canned)
  • 250 ml (1 cup) black kidney beans
  • 10 taco shells
  • 250 ml (1 cup) Armstrong Mexican Fiesta cheese, shredded



  • Dairyland sour cream
  • Iceberg lettuce, chopped
  • Green onions
  • Cilantro
  • Pickled jalapeños


  1. Preheat oven to 200°C (400°F).
  2. In a large pan set over medium heat, sauté the onions in oil for 2-3 minutes. Add the chicken and spices. Stir. Reduce the heat to low and add the tomatoes (do not strain) and kidney beans. Stir occasionally until liquid has evaporated.
  3. Place the taco shells in an oven-safe dish and fill with chicken mixture. Top each shell with Armstrong Mexican Fiesta cheese and bake in the oven for approximately 8 minutes, or until golden. Serve with the toppings of your choice.

Products in this recipe

Sour Cream

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