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20 Minute 7 Layer Chicken Tacos Recipe
Everyone gobbles these up, and they come together in just 20 minutes, from start to finish. Also the perfect recipes to sneak veggies in.
Serving
Serving:
6
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Ingredients
4
boneless, skinless chicken breasts
,
(cooked and shredded)
1
(4.5 ounce) can
green chiles
,
(drained)
¼
cup
honey
1
cup
sour cream
,
divided
½
teaspoon
pepper
10
hard taco shells
¾
cup
refried beans
½
cup
shredded Mexican cheese blend
,
(or you can use feta)
⅓
cup
cilantro
,
chopped
20
cherry tomatoes
,
diced
1
avocado
,
diced
Equipment
Mixing Bowl
Baking Dish (9 x 13)
Instructions
Preheat the oven to 350 degrees.
In a bowl, combine your shredded chicken, green chiles, honey, 1/3 cup sour cream, and pepper.
Mix until well combined.
Place your taco shells in a 9 x 13 inch pan.
Spread about 1 Tablespoon of the refried beans on the bottom of each shell with a spoon.
Place about 1/4 cup of your chicken mixture on top of the refried beans.
Sprinkle the chicken layer with cheese.
Place the tacos in the oven and bake for 10 minutes, or until the cheese is melted and the chicken is warm.
Top your tacos with a dollop of sour cream, cilantro, tomatoes, and avocado.
Eat immediately and enjoy.
These are also delicious with a little ranch or salsa on them.
Notes
You can also use plain Greek Yogurt in place of the sour cream.
Nutrition
Calories:
421
kcal
·
Carbohydrates:
36
g
·
Protein:
23
g
·
Fat:
21
g
·
Saturated Fat:
8
g
·
Polyunsaturated Fat:
3
g
·
Monounsaturated Fat:
8
g
·
Trans Fat:
1
g
·
Cholesterol:
77
mg
·
Sodium:
485
mg
·
Potassium:
688
mg
·
Fiber:
6
g
·
Sugar:
16
g
·
Vitamin A:
738
IU
·
Vitamin C:
20
mg
·
Calcium:
149
mg
·
Iron:
2
mg
Cuisine:
American, Mexican, Tex-Mex
Course:
Main Course