If this recipe seems familiar and yet not, you aren’t far off. We’ve had these tacos before, only this time without the usual shredded lettuce and tomatoes. Simple yet oh so packed with flavor.
For the longest time, my favorite taco was a shredded chicken taco. I haven’t a clue why. The first time I ever had Chicken Tacos was at El Novillero’s. Way back then, it looked more like one of those roadside hamburger joints. You ordered your food at one window, picked it up at another and ate at a rickety old picnic table. Business was good, and in 1970 El Novillero’s became a real sit-down restaurant with 28 tables Today El Novillero is two-stories tall, expanding on their first sit-down joint to 180 tables total. When you walk in, you’re standing in the original part, with beautiful tile floors and earthen walls.
Their food is amazing. If I don’t order Chorizo con Huevos, then I’ll have Tacos de Pollo or better still Enchilada de Pollo con Plato de Tacos. (That’s a Chicken Enchilada Taco platter). I was so glad to see that the best Mexican restaurant in all of Sacramento has survived the pandemic, the lock downs and closures. So many other places with a rich history such as theirs have failed.
Now I know I’m a bit bias, but the only thing better than supper at one of our favorite authentic Mexican Restaurants is supper at home. Okay, it might be a tie since eating out means no clean up. And cleaning the kitchen after an evening of Mexican Foods and Margaritas isn’t easy.
Standing Baked Chicken Tacos
1 small Rotisserie Chicken
1/2 Red Onion
Handful Cilantro
1 (14 oz) can Fire Roasted Diced Tomatoes with Chilies
1 (4 oz) diced Hot Jalapeno
1 tablespoon Olive Oil
2-1/2 tablespoons Taco Seasoning
1 (8 oz) can Jalapeno Bean Dip
10 Stand and Stuff Taco Shells
2 cups Mexican Cheese Blend
Sour Cream as desired
Heat oven to 400 degrees.
Remove skin from rotisserie chicken. Strip meat from bones, shred and set aside.
Cut onion in half from root to tip. Reserve half for another purpose. Peel and dice remaining onion, set aside. Snip cilantro for garnish, set aside until ready to serve.
Drain tomatoes and diced jalapenos, set aside.
Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook until the onion is translucent and fragrant.
Stir in the chicken, taco seasoning, tomatoes and diced jalapeno peppers. Stir to combine fully. Reduce to simmer and allow to cook for about 8 minutes.
Arrange taco shells on a baking dish. Spoon 1 tablespoon of bean dip into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
Sprinkle each shell generously with shredded cheese, the more the better!
Bake for about 8 minutes or until cheese is fully melted and the edges of the shells are browned.
Remove tacos from oven. Garnish with cilantro and sour cream. Serve and enjoy. Great with a side of rice and margaritas.
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