Smoky Chipotle Chicken Taco Bake

A fuss-free, flavor-packed taco bake with smoky chipotle chicken, black beans, and melty cheese—all crisped to perfection in the oven. Perfect for an easy weeknight dinner or a casual get-together

If you love tacos but don’t want the hassle of assembling them one by one, this smoky chipotle chicken taco bake is the perfect solution. With tortillas crisped in the oven, a rich, smoky filling, and gooey melted cheese, it’s a hands-off way to enjoy all the best taco flavors in one pan.

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@cookwitheugeneEasy weeknight meals - smoky chipotle chicken bake 🌮 Follow for more 👍🏻 Ingredients: - 8 small flour tortillas (approx. 20cm / 8 in) - 1 tbsp olive oil, plus extra for brushing - 1 red onion, thinly sliced - 400g (14 oz) canned (or fresh) cherry tomatoes - 2 tbsp chipotle sauce (from canned chipotle peppers), plus 1 finely chopped pepper - 1 tbsp honey - 3 small chicken breasts (approx. 180g each), thinly sliced - 2 tsp smoked paprika - 400g (14 oz) black beans, drained and rinsed - Salt and freshly cracked black pepper - 1½ cups (180g / 6½ oz) shredded cheddar or manchego cheese - Chopped avocado, fresh coriander, sliced jalapeño, and lime wedges for serving Method: 1. Preheat the oven to 180°C (350°F). Grease a 21cm x 28cm (8¼ in x 11 in) baking dish with oil. 2. Lightly brush both sides of the tortillas with oil and press them into the dish, slightly overlapping, to form a cup-like shape. 3. Heat a large pan over medium heat and add a drizzle of oil. Sauté the onion for 3 minutes, then add the tomatoes, chipotle sauce, chopped chipotle pepper, and honey. Cook for 5 minutes or until slightly thickened. 4. Stir in the sliced chicken and smoked paprika. Cook for another 5 minutes or until the chicken is fully cooked. 5. Remove from heat and mix in the black beans, seasoning with salt and pepper. 6. Spoon the mixture into the tortillas, sprinkle with cheese, and bake for 20 minutes, or until the tortillas turn golden and crisp. 7. Serve with avocado, coriander, jalapeños, and lime wedges. #foodie #foodtok #cooking #easyrecipes #tasty #taconight #tacobake #chipotlechicken #onepanmeal #mexicaninspired #dinnerinspo #weeknightmeals #ovenbaked #crispytacos #cheesygoodness

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Ingredients

• 8 small flour tortillas (approx. 20cm / 8 in)

• 1 tbsp olive oil, plus extra for brushing

• 1 red onion, thinly sliced

• 400g (14 oz) canned cherry tomatoes (can also use fresh)

• 2 tbsp chipotle sauce (from canned chipotle peppers), plus 1 finely chopped pepper

• 1 tbsp honey

• 3 small chicken breasts (approx. 180g each), thinly sliced

• 2 tsp smoked paprika

• 400g (14 oz) black beans, drained and rinsed

• Salt and freshly cracked black pepper

• 1½ cups (180g / 6½ oz) shredded cheddar or manchego cheese

• Chopped avocado, fresh coriander, sliced jalapeño, and lime wedges for serving

Method

1. Preheat the oven to 180°C (350°F). Grease a 21cm x 28cm (8¼ in x 11 in) baking dish with oil.

2. Lightly brush both sides of the tortillas with oil and press them into the dish, slightly overlapping, to form a cup-like shape.

3. Heat a large pan over medium heat and add a drizzle of oil. Sauté the onion for 3 minutes, then add the tomatoes, chipotle sauce, chopped chipotle pepper, and honey. Cook for 5 minutes or until slightly thickened.

4. Stir in the sliced chicken and smoked paprika. Cook for another 5 minutes or until the chicken is fully cooked.

5. Remove from heat and mix in the black beans, seasoning with salt and pepper.

6. Spoon the mixture into the tortillas, sprinkle with cheese, and bake for 20 minutes, or until the tortillas turn golden and crisp.

7. Serve with avocado, coriander, jalapeños, and lime wedges.