I started out with big plans for this recipe. Without even really checking to make sure I had all of the ingredients, I threw a couple of chicken breasts in the crockpot one morning before I had a busy day out and about.
When I got ready to start putting these tacos together, I realized I didn't have any of the ingredients the original recipe called for...oops! But the great thing about this recipe is that I used what I had on hand and made some really great tacos--they were even husband-approved :)
Oven Baked Rotel and Chicken Tacos
(This made 8 tacos for me)
2 chicken breasts, cooked and shredded
1-2 tsp chili powder
1-2 tsp ground cumin
1 cup plain Greek yogurt (or sour cream)
1 can Rotel, semi-drained
1/2 white onion, diced
1 cup shredded fiesta cheese, plus some for topping
Stand-n-Stuff taco shells
1. Preheat oven to 400 degrees and lightly grease your 9x13 baking dish.
2. In a bowl, combine all ingredients except for the extra cheese.
3. Fill each taco shell and place in baking dish.
4. Top each taco off with some shredded cheese. Bake until cheese is melted--about 10-15 minutes. Enjoy!
This recipe is perfect for busy nights since it only takes a few minutes to throw everything together. The flavors in these tacos are amazing!