Chicken Taco Recipe

This chicken taco recipe is easy, delicious and will feed a small crowd with minimal effort. If you follow me at all, you know I'm always telling you to pre-cook your meats and freeze for a quick dinner later. This is one of those meals that you could make in about 30 minutes if your chicken was already cooked.

chicken taco recipe

Serves 2 tacos each to 6 people.


  • 1 roasted chicken, de-boned and shredded or 3-4 cooked chicken breasts
  • 1 1/2 cups cooked rice
  • 1 cup frozen corn
  • 1 1/2 cups shredded cheese
  • 1 can (14-16 oz) can fire roasted tomatoes
  • 1 can green enchilada sauce
  • 1/2 teaspoon salt
  • 1 package taco shells, 12 count


Preheat oven to 450 degrees. Spray a 9X13 baking dish with nonstick spray.

Combine all ingredients, except taco shells, in a large bowl. Spread this mixture into baking dish.

Place casserole dish in the oven for 20 minutes. Let it stand a few minutes, then serve in warmed taco shells. You can add sour cream, lettuce, tomato, and any other toppings you might want.

This was great. Thanks Linda for sharing it with me! I've placed the leftover mixture in the freezer, and I'll let y'all know how it was to freeze and reheat. I can tell you I thought it was even better on the second day as leftovers, which is no surprise. Many foods are better on the second day as the flavors come together.

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