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

Baked Chicken Tacos

Ingredients

  • 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

 

Toppings

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

Directions

  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

It’s the dip to your chips, the topping to your perogies, the secret in your recipe. No matter the fat level, our sour cream is the perfect pairing you can’t live without.
 
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