Look, there’s no wrong way to do taco night. In fact, there are a lot of right ways. From beef, to beans, to chicken, to hard shells or soft tortillas, you can change it up every week if you want. But one version you should try at least once is baking your tacos. (Yes, the whole taco.) And specifically these Cream Cheese Chicken Baked Tacos. The filling is downright delicious and their baked nature gives you flavor that’s layered and cohesive AND shells that don’t crack. Try ’em!

What Ingredients Do You Need for Baked Cream Cheese Chicken Tacos?

You’ll need:

• Taco shells. The stand and stuff kind.
• Cooked and shredded chicken. (Leftover rotisserie is great!)
• An onion.
• Some fire-roasted tomatoes and green chilies.
• Taco seasoning.
• Cream cheese.
• Shredded cheese.
• Refried beans.

How do you Make Baked Cream Cheese Chicken Tacos?

So normally you would make your filling while you bake your shells and then stuff them, right? Not here. Here you’re going to get your oven a little hotter at 400°F while you start on the filling.

That doesn’t take a long time since you’re starting with cooked chicken. Just cook down some onions in a skillet, and then add in the chicken, taco seasoning, tomatoes, and green chilies. You’ll want to cook that long enough to reduce the liquid… you don’t want soggy tacos! But that should only take five minutes or so.

With the heat on low, stir in the cream cheese until it melts and then season the filling to taste. Filling, done!

Take a taco shell and line the bottom with some of the beans, then top that with some of the chicken filling, taking it almost the top of the shell. Place it in a baking dish and repeat with the rest of the shells and filling.

Sprinkle cheese over the top and then get it in the oven for just 10 minutes. Those shells will crisp up and that cheese will melt and you’ll be eating a delicious dinner in no time!