Baked Chicken Tacos

Why You’ll Love This Recipe

Baked chicken tacos are crispy, cheesy, and packed with flavor in every bite. Unlike traditional tacos that can fall apart quickly, baking them helps hold everything together for a cleaner, crunchier experience. They’re perfect for weeknight dinners, parties, or casual gatherings, and you can easily customize them with your favorite toppings and sauces.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie or homemade)
• Taco seasoning or a blend of chili powder, cumin, garlic powder, and paprika
• Salsa or canned diced tomatoes with green chilies
• Shredded cheddar or Mexican blend cheese
• Crunchy taco shells
• Olive oil (optional, for brushing shells)
• Chopped green onions (optional)
• Fresh cilantro (optional garnish)
• Sour cream, diced tomatoes, shredded lettuce, avocado, or hot sauce (for serving)

Directions

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine shredded chicken, taco seasoning, and salsa or diced tomatoes. Stir until the chicken is well coated.
3. Arrange taco shells upright in a baking dish, using foil or crumpled parchment to keep them steady if needed.
4. Spoon the chicken mixture evenly into each taco shell.
5. Sprinkle shredded cheese generously over the top of the chicken.
6. Bake uncovered for 10–15 minutes, or until the cheese is melted and the shells are crispy.
7. Remove from oven and top with green onions or cilantro if using.
8. Serve immediately with your favorite toppings on the side.

Servings and timing

This recipe makes about 10–12 tacos (4 to 6 servings).
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Creamy filling: Stir in sour cream or cream cheese to the chicken mixture before baking for a richer texture.
• Spicy version: Add chopped jalapeños or a splash of hot sauce to the chicken mixture.
• Low-carb option: Use low-carb or grain-free taco shells.
• Different proteins: Swap chicken for ground beef, turkey, pulled pork, or black beans for a vegetarian version.
• Double cheese: Add a layer of cheese underneath and on top of the chicken for extra gooey tacos.

Storage/Reheating

Store leftover tacos in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a 350°F (175°C) oven for 10 minutes, or until heated through and the shells are re-crisped.
Microwaving is not ideal as it may make the shells soggy.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken is perfect and saves time. Just shred and season it before baking.

Do the taco shells get soggy in the oven?

No, baking helps keep the shells crisp, especially if you don’t overfill them with wet ingredients.

Can I make these tacos ahead of time?

You can prep the filling and assemble the tacos, then bake them just before serving for best results.

What kind of cheese works best?

Cheddar, Monterey Jack, or a Mexican cheese blend all melt beautifully and taste great.

Can I use soft tortillas instead of crunchy shells?

Yes, but they won’t crisp up the same way. You can lightly fry or bake them for a firmer texture.

What toppings go well with baked chicken tacos?

Sour cream, diced tomatoes, shredded lettuce, avocado, hot sauce, and chopped onions all make great toppings.

Can I freeze baked chicken tacos?

It’s better to freeze the filling separately and assemble/bake fresh for best texture.

How do I keep the taco shells upright in the oven?

Use a baking dish that fits them snugly, or support them with crumpled foil or parchment paper.

What sides go with baked chicken tacos?

Mexican rice, refried beans, corn salad, or chips with guacamole or salsa are excellent options.

Is this recipe gluten-free?

Yes, if you use gluten-free taco shells and ensure your taco seasoning is gluten-free.

Conclusion

Baked Chicken Tacos are a quick, crunchy, and cheesy way to enjoy taco night with less mess and maximum flavor. With a savory seasoned chicken filling and golden melted cheese, they’re sure to become a new family favorite. Whether you’re cooking for a weeknight meal or a festive gathering, this simple recipe delivers big results with little effort.

Baked Chicken Tacos

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Baked Chicken Tacos are a quick and flavorful twist on taco night, featuring seasoned shredded chicken and melted cheese baked inside crunchy taco shells. They’re crispy, cheesy, and perfect for weeknight dinners, parties, or casual gatherings.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 10–12 tacos (4 to 6 servings)
• Category: Main Course
• Method: Baking
• Cuisine: Mexican-American
• Diet: Gluten Free

Ingredients

• 3 cups shredded cooked chicken (rotisserie or homemade)
• 2 tbsp taco seasoning (or chili powder, cumin, garlic powder, paprika blend)
• 1 cup salsa or canned diced tomatoes with green chilies
• 2 cups shredded cheddar or Mexican blend cheese
• 10–12 crunchy taco shells
• 1 tbsp olive oil (optional, for brushing shells)
• 2 green onions, chopped (optional)
• 2 tbsp fresh cilantro, chopped (optional garnish)
• Sour cream, diced tomatoes, shredded lettuce, avocado, or hot sauce (for serving)

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Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, combine shredded chicken, taco seasoning, and salsa or diced tomatoes. Mix well.
3. Arrange taco shells upright in a baking dish, using foil or parchment to keep them steady if needed.
4. Spoon chicken mixture evenly into each shell.
5. Sprinkle shredded cheese on top of chicken.
6. Bake uncovered for 10–15 minutes, until cheese is melted and shells are crispy.
7. Remove from oven, top with green onions or cilantro if desired.
8. Serve immediately with favorite toppings on the side.

Notes

• Rotisserie chicken is a great shortcut for this recipe.
• Don’t overfill tacos to avoid sogginess.
• Add cream cheese or sour cream to the filling for a creamier version.
• Prep ahead by assembling and baking just before serving.
• Reheat leftovers in the oven to keep shells crispy.

Nutrition

• Serving Size: 2 tacos (based on 6 servings)
• Calories: 420
• Sugar: 3g
• Sodium: 720mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 85mg