Ingredients
Method
- Preheat oven to 400°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Stand 10 taco shells upright and snugly side by side in the baking dish.
- In a large bowl, combine the softened cream cheese, salsa, taco seasoning, garlic powder, cumin, and drained diced green chiles. Stir until smooth and fully combined.
- Add 3 cups of shredded cooked chicken to the bowl and mix until every bit of chicken is thoroughly coated in the creamy filling mixture.
- Spoon the chicken filling evenly into each of the 10 taco shells, pressing it down gently to pack as much filling as possible into each shell.
- Sprinkle 1½ cups of shredded Mexican cheese blend generously and evenly over the top of every taco.
- Spray the inside of a sheet of aluminum foil with nonstick spray and cover the baking dish tightly. Bake for 15 minutes.
- Remove the foil and continue baking for another 5-7 minutes until the cheese is fully melted, bubbly, and lightly golden on top.
- Remove from the oven and let rest for 2 minutes. Add all of your favorite cold toppings and serve immediately.
Nutrition
Notes
Make it leaner: Swap the full-fat cream cheese for a reduced-fat version and use a low-sodium taco seasoning to cut down on both fat and sodium without sacrificing any of the flavor.
Meal prep tip: The chicken filling can be made up to 3 days in advance and stored in a covered container in the refrigerator. Fill and bake the shells right before serving so they stay perfectly crispy.
Storage: Store cooled leftover tacos in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 8-10 minutes to restore the crunch. The chicken filling alone can be frozen for up to 3 months.