Recipe By: Diane Morissey
We scoured the Internet like it was a sample sale, and — we found the goods. Taco Tuesday is getting a retro-glam makeover with these Baked Stand-Up Creamy Chicken Tacos that are giving major nostalgic vibes (hello, crunchy hard shells!) with a modern creamy twist.

✨Diane is basically the Recipe Queen of Instagram. Think your kitchen BFF meets culinary goddess vibes. She somehow makes every recipe feel—fun, fabulous, and way easier than you ever imagined. You’ll be whipping up drool-worthy dishes and feeling like a domestic icon in no time. 👑🍴💁‍♀️

INGREDIENTS
Stand up taco shells (I am able to get 11 in a 13x9pan)
1 8oz block of room temp cream cheese, softened (I actually put it in microwave for 30 seconds)
1/3 cup sour cream
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic chopped up
3 cups cooked chicken cut up
1/2 cup chopped scallions
2 cups shredded cheddar (plus more to sprinkle on top)
1/4 cup taco seasoning
3/4 cup salsa
1 small can chopped chili’s (I don’t drain)
1/2 tsp Salt
1/4 tsp pepper
1/4 cup chopped cilantro

INSTRUCTIONS
PREHEAT oven to 400F.

SAUTÉ peppers, onions and garlic in 1 tbls olive oil under tender and soft. Add to large bowl.

ADD in all other ingredients and mix.

STUFF into taco shells evenly, sprinkle with extra cheddar and bake for 10-12 minutes.

REMOVE and sprinkle with chopped cilantro.

TOP with favorite taco toppings :