Make delicious Shredded Chicken Tacos for an easy week night meal or as a special dinner as you celebrate Cinco de Mayo!
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Gloria’s chicken tacos combine flavorful shredded chicken with veggies, beans, and cheese for a delicious and easy dinner idea.
Shredded Chicken Soft Tacos
How to Make Shredded Chicken Tacos
Gather all of your ingredients, cutting boards, and knives to prepare the chicken and the peppers and onions.
Dice the peppers and onions and set aside for later.
Cut the chicken into small pieces and cook in a large skillet, coating each piece with taco seasoning mix.
Once the chicken is fully cooked, remove from pan and use a knife and fork to shred it.
Return the chicken to the pan, add in the peppers and onions, and salsa. Cook over medium heat until peppers and onions are tender.
Line a baking pan with foil and arrange four soft taco shells in a row. Fill the shells with the chicken and veggies mixture. Add spoonfuls of refried beans to each shell.
Top each shell with a generous amount of cheese. Gloria used mozzarella for these, but you could use a Mexican mix or cheddar.
Bake in a pre-heated 400 degree oven until the cheese is melted. It will only take a few minutes.
Remove the tacos from the pan and serve with a side of tortilla chips.
A tequila cocktail goes great with chicken tacos. For this drink, Gloria just used a margarita mix and tequila over ice.
Ingredients List for Shredded Chicken Tacos for Two
- Chicken Breasts
- Taco Seasoning
- Refried Beans
- Soft Taco Shells
- Green and Yellow Bell Peppers
Shredded Chicken Tacos
Soft taco shells stuffed with chicken, vegetables, refried beans, and cheese.
- 1 to 2 Chicken Breasts (cut into pieces)
- 1 tbsp Taco Seasoning
- 1/4 cup Salsa
- 16 can Refried Beans
- 1/2 Green Bell Pepper (diced)
- 1/2 Yellow Bell Pepper (diced)
- 1/4 Large Yellow Onion (diced)
- 4 Soft Taco Shells
- 1/2 cup Shredded Cheese -any variety
Cut chicken into pieces
Sprinkle chicken with taco seasoning
Cook on medium heat until chicken is done, turning as needed for browning.
Remove pan from heat and place chicken on cutting board. Use a fork and knife to shred the pieces. Return to pan.
Dice onions and bell peppers and add to pan.
Add salsa to pan.
Cook over medium heat until peppers and onions are tender.
While cooking, line a baking pan with tin foil and add four soft taco shells to pan.
Pre-heat oven to 400 degrees.
One the peppers and onions are tender, spoon the chicken and veggies mix into each shell.
Add refried beans to each shell. You might not use the entire can.
Top each shell with cheese. Use a generous amount for each shell.
Bake until the cheese has melted.
Remove from oven and serve with a side of tortilla chips.
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Easy to Make Chicken Tacos
You might also enjoy our Easy Prep Taco Salad for a Cinco de Mayo Recipe.
Another tasty idea for your Cinco de Mayo party is our Layered Bean Casserole.