Combine the shredded chicken, salsa, and taco seasoning until evenly mixed.
Stand the taco shells upright tightly in a 9x13 baking dish. Fill each shell with taco meat and top with cheese.
Bake for 8-10 minutes or until the cheese is melted and the chicken is heated through.
Remove the tacos and stuff with preferred toppings, or allow each person to top their tacos in any way they like!
Notes
Substitutions:
Chicken - You can use pulled rotisserie chicken, a few breasts that were boiled or baked, leftover fried tenders, or even the container of pre-shredded chicken from the grocery store.
Salsa - It can be mild, medium, or spicy, but I do recommend choosing one that is thick and chunky. If you choose a looser, liquid style salsa it can cause sogginess in the shells.
Shredded Cheese – Shredded cheddar, a Mexican blend, or even a spicier shredded pepper jack can all be used with tasty results.
How to Scale: Number of tacos may vary depending on the size of the taco shells you use. I have fit from 10-16 tacos in a 9x13 baking dish depending on brand.
To make less tacos, use the same method, but place shells in an 8x8 baking dish.
To make more tacos, use 2 9x13 baking dishes, or 1 half sheet pan.