Why You’ll Love This Recipe

These tacos are everything you love about taco night—savory, cheesy, and crunchy—with the convenience of baking them all at once. Baking the tacos makes the shells extra crispy and keeps the filling hot and melty. Plus, it’s a versatile recipe you can easily customize with your favorite toppings, fillings, or spice levels. No need to stand over the stove assembling one taco at a time—just build them, bake them, and enjoy.

Ingredients

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

• Shredded cooked chicken
• Taco seasoning
• Diced tomatoes with green chilies (or salsa)
• Refried beans (optional)
• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)
• Crunchy taco shells
• Olive oil or cooking spray
• Optional toppings: lettuce, sour cream, chopped cilantro, diced onions, avocado

Directions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, mix shredded chicken with taco seasoning and diced tomatoes (drain excess liquid if using canned).
3. Lightly grease a 9×13-inch baking dish or sheet pan with olive oil or cooking spray.
4. Line up taco shells in the dish so they’re standing upright and close together.
5. Optional: spread a spoonful of refried beans in the bottom of each shell.
6. Spoon the seasoned chicken mixture evenly into each shell.
7. Sprinkle shredded cheese generously over the top of each taco.
8. Bake uncovered for 10–15 minutes, or until the cheese is melted and the taco shells are golden and crispy.
9. Remove from oven and top with desired fresh toppings.
10. Serve immediately while hot and crispy.

Servings and timing

This recipe yields approximately 10–12 tacos (about 4 servings).
Prep time: 10 minutes
Bake time: 10–15 minutes
Total time: About 25 minutes

Variations

• Use ground beef or turkey instead of shredded chicken.
• Add black beans or corn to the filling for extra texture.
• Use soft tortillas placed in a muffin tin for a different shape.
• Spice it up with jalapeños, hot sauce, or chipotle peppers.
• Make them creamy by mixing the chicken with sour cream or cream cheese before baking.

Storage/Reheating

Store leftover tacos in an airtight container in the refrigerator for up to 3 days.
To reheat, place in the oven at 350°F for 8–10 minutes to restore crispiness, or microwave for 30 seconds (though shells may soften).
To avoid sogginess, store shells and filling separately when possible.

FAQs

Can I make these tacos ahead of time?

You can prep the chicken mixture and grate the cheese ahead of time, but assemble and bake just before serving for best results.

Can I use rotisserie chicken?

Yes, rotisserie chicken is a great time-saver and works perfectly in this recipe.

What taco shells work best?

Stand-and-stuff taco shells hold the filling well and are easy to line up for baking.

How do I keep the taco shells from getting soggy?

Avoid overfilling with wet ingredients and drain any excess liquid from tomatoes or salsa before mixing.

Can I use soft tortillas?

Yes, but they won’t get crispy. Try brushing them with oil and baking in a muffin tin to help them hold shape.

Can I freeze baked tacos?

It’s best to freeze the filling separately. Assembled and baked tacos don’t freeze well due to the shell texture.

What cheese melts best?

Shredded cheddar, Monterey Jack, or a Mexican blend are all great options that melt well and add flavor.

Are baked tacos healthier than fried?

Yes, baking avoids extra oil and is generally a lighter way to prepare tacos.

Can I add vegetables to the filling?

Absolutely—onions, peppers, corn, or zucchini make great additions to the chicken mix.

How do I serve baked tacos for a crowd?

Bake them in multiple trays and set up a toppings bar so everyone can customize their own tacos.

Conclusion

Baked Chicken Tacos are a fast, flavorful, and family-friendly meal that brings crispy, melty, savory goodness to your table with minimal effort. They’re great for weeknight dinners, casual get-togethers, or anytime you want a satisfying taco without the mess. Simple to make and endlessly customizable, these tacos are sure to become a go-to favorite in your recipe collection.

Baked Chicken Tacos

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Baked Chicken Tacos are an easy, flavorful dish made with shredded chicken, taco seasoning, melted cheese, and crunchy taco shells all baked to perfection. They’re a quick and crowd-pleasing meal perfect for busy weeknights or parties.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 10–12 tacos (about 4 servings)
• Category: Main Course
• Method: Baking
• Cuisine: Mexican
• Diet: Halal

Ingredients

1. 2 cups shredded cooked chicken
2. 1 packet taco seasoning (or 2 tablespoons homemade)
3. 1 can (10 oz) diced tomatoes with green chilies, drained
4. 1/2 cup refried beans (optional)
5. 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
6. 10–12 crunchy taco shells (preferably stand-and-stuff style)
7. Olive oil or cooking spray
8. Optional toppings: shredded lettuce, sour cream, chopped cilantro, diced onions, avocado

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Instructions

Preheat oven to 400°F (200°C).

1. In a large bowl, mix shredded chicken with taco seasoning and drained diced tomatoes until well combined.
2. Lightly grease a 9×13-inch baking dish or sheet pan with olive oil or cooking spray.
3. Stand taco shells upright in the dish so they are close together.
4. Optional: Spread a small spoonful of refried beans into the bottom of each taco shell.
5. Divide the chicken mixture evenly among the taco shells.
6. Sprinkle shredded cheese over the top of each taco.
7. Bake for 10–15 minutes, or until cheese is melted and shells are golden and crispy.
8. Remove from oven and top with desired fresh toppings.
9. Serve immediately while hot and crispy.

Notes

• Use rotisserie chicken for a fast and easy option.
• To prevent soggy shells, drain tomatoes well and avoid overfilling.
• Customize the filling with beans, corn, or sautéed veggies.
• Reheat in the oven for best texture—microwaving may soften the shells.
• Store filling and shells separately to maintain crispiness if making ahead.

Nutrition

• Serving Size: 2 tacos
• Calories: 360
• Sugar: 3g
• Sodium: 620mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 22g
• Cholesterol: 55mg