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Chicken Taco Bake tastes like a mixture of tacos and nachos all baked together. It's the best of both worlds. You can use either leftover roasted chicken to save time or cook your chicken as in this recipe.
Chicken breast is poached in chicken broth and then tossed with a homemade taco seasoning cooked in a green chili sauce made up of tomatoes, green chilies, onions, garlic, lime, taco seasoning, and cilantro. This is tossed with shredded poached chicken, then layered between low-carb soft taco shells, white and yellow cheddar cheese, baked, and topped off with shredded lettuce, diced tomatoes, pickled red onions, sliced jalapeños, avocado, cilantro, sour cream, and a crunchy layer of crumbled keto tortilla chips to create the ultimate chicken taco bake. With this dish low-carb and keto dish, it will quickly become one of your favorites.
How long do you Bake chicken tacos?
This Chicken Taco Bake recipe is cooked for 25 minutes at 350 degrees Fahrenheit to get a nice golden brown crust & crispy edges.
Does taco seasoning taste good on chicken?
Yes, taco seasoning tastes good on chicken, beef, pork, shellfish, and fish. Taco seasoning is also great for vegetarian tacos with cauliflower, chickpeas, or tofu. Taco seasoning can season just about anything.
What temperature should you bake chicken at?
For an incredibly juicy chicken, it's best to bake it at 325 degrees Fahrenheit for most of the cooking time and increase the heat to 375 degrees Fahrenheit towards the end to crisp up the skin. This will result in a perfectly cooked chicken that is juicy inside and crispy on the outside.
Why is there so much liquid when I bake chicken?
Most proteins contain natural water content, which will seep out when cooking. Chicken tends to have one of the highest amounts of water within the tissue, especially if you're purchasing frozen or previously frozen chicken. The best thing to do is roast your chicken using a roasting pan with a rack, so the liquid can slowly drip through. These drippings also make the best gravy and can be used for the chicken stock after draining off the fat.
Prep Time
25 mins
Cook Time
35 mins
Total Time
60 mins
Serves
8 persons
Ingredients
Poached Chicken Breast
- 1/2 pound Boneless Skinless Chicken Breasts (2-3 breasts)
- 3 cups Keto Chicken Broth
Homemade Taco Seasoning
- 1 teaspoon Sea Salt
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper
- 1/2 teaspoon Brown Sugar Substitute
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Chili Powder
Green Chili Sauce
- 2 cups Crushed Tomatoes
- 1 small Yellow Onion, diced small
- 2 cloves Garlic, minced
- 1 (4 oz) canned Green Chilies
- Juice of 1 Lime
- 1 recipe Taco Seasoning
- 1/4 cup Cilantro, Chopped
- 1 tablespoon Olive Oil
Chicken Taco Bake Assembly
- 12 (6 inch) Low-Carb Taco Shells, cut in half
- 3 cups White and Yellow Shredded Cheddar Cheese
- 1 cup Romaine Lettuce, shredded
- 1 Roma Tomato, diced
- 1/2 recipe Pickled Red Onions
- 1 small Jalapeño, thinly sliced
- 1/2 Avocado, diced
- 1 cup Keto Tortilla Chips, crushed
- 6 springs Cilantro, leaves
- 1/2 cup Sour Cream
- 1 Lime, sliced
Instructions
Poached Chicken Breast
Bring the chicken broth to a simmer on medium-low heat on the stovetop.
Once the broth is simmering add the chicken and cover for 10-15 minutes until the chicken is no longer pink in the center or reaches 165 degrees Fahrenheit on a kitchen thermometer.
Once cooked, remove the chicken from the broth placing it onto a cutting board or plate to rest for 5 minutes
After the chicken has cooled down, use two forks to shred the chicken, set the shredded chicken aside until ready to use.
Homemade Taco Seasoning
Place all the ingredients into a small bowl using a fork or small whisk to combine and set aside
Green Chili Sauce
Add the olive oil into a medium-sized pot placing it onto medium heat on the stovetop
Once heated, add the onions to the pot and sauté for 2-3 minutes until the onions are translucent.
Add in the garlic and taco seasonings and cook while stirring with a wooden spoon or spatula for 2 minutes
Add in the green chilies and crushed tomatoes and simmer for 15 minutes
Remove from the heat and mix in the shredded chicken and cilantro to the pot.
Chicken Taco Bake Assembly
Preheat the oven to 350 F. Set up a 12x12 baking dish and add a layer of the shredded chicken mixture to the bottom of the dish
Top off the chicken layer with a layer of low-carb taco shells overlapping each other.
Add a layer of cheese using half the shredded cheese.
Repeat the steps by building a second layer of each shredded chicken, taco shells, and cheese. Then bake in the oven for 20 minutes until the cheese is golden brown.
Allow the chicken taco to bake to cool for a few minutes on a cooling rack.
Top the chicken taco bake with lettuce, diced tomatoes, jalapeños, cilantro, avocado, tortilla chips, and sour cream. Serve with slices of fresh lime in the dish or onto individual plates.
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