Baked Chicken Tacos are a fun and delicious twist on traditional tacos. Instead of frying, baking gives them a nice crispy texture while keeping the filling warm and cheesy. This recipe is easy to make, perfect for a quick weeknight dinner or a gathering with friends and family.
Why Make This Recipe
Making Baked Chicken Tacos is a great choice for several reasons. They are simple to prepare and require minimal cooking time. You can customize them with your favorite toppings, making them perfect for everyone’s taste. Plus, they are fun to eat and offer a nice change from regular meals. Using shredded rotisserie chicken saves time and adds a burst of flavor. You’ll love how easy these tacos come together!
How to Make Baked Chicken Tacos
Ingredients:
- 1 tablespoon olive oil
- ½ pound shredded cooked chicken (we used rotisserie chicken)
- 1 ounce taco seasoning (click for recipe!)
- ½ cup diced onion
- 14.5 ounces diced tomatoes (fully drained, 1 can)
- 4.5 ounces diced green chiles (fully drained, 1 can)
- 10 hard taco shells (we used Old El Paso Stand ‘N Stuff)
- 8 ounces refried beans (½ can)
- 2 cups shredded Mexican blend cheese
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Directions:
- Preheat your oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
- Heat the olive oil in a medium skillet over medium heat.
- Add the diced onion and cook for 2-3 minutes, until it is translucent and fragrant.
- Stir in the shredded chicken, taco seasoning, diced tomatoes, and green chiles. Mix well and reduce the heat to a simmer. Let it cook for 5-8 minutes.
- Stand the taco shells in the baking dish. You can fit 10 shells by placing 2 on each side.
- Bake the taco shells alone for 5 minutes to make them crispy. Remove from the oven.
- Spoon 1 tablespoon of refried beans into the bottom of each taco shell. Top with the chicken mixture, filling them nearly to the top.
- Sprinkle each taco shell generously with shredded cheese.
- Bake again for 7-10 minutes, or until the cheese is melted and the edges of the shells are browned.
- Remove from the oven and add your favorite toppings, such as jalapeños, sour cream, shredded lettuce, cilantro, and salsa.
How to Serve Baked Chicken Tacos
Serve your baked chicken tacos hot from the oven. Arrange them on a platter, allowing everyone to pick their favorite toppings. This makes for a fun and interactive meal!
How to Store Baked Chicken Tacos
If you have leftovers, store them in an airtight container in the refrigerator. They are best eaten within 2-3 days. To reheat, pop them back in the oven until warmed through and crispy.
Tips to Make Baked Chicken Tacos
- For extra flavor, you can add black beans or corn to the chicken mixture.
- If you like a little spice, toss in some diced jalapeños into the filling.
- Use different kinds of cheese or a cheese blend to change the flavor profile.
Variation
You can easily make these tacos vegetarian by substituting the chicken with lentils or sautéed vegetables. You can also try different proteins like ground turkey or beef.
FAQs
Can I use fresh chicken instead of rotisserie chicken?
Yes! If you prefer, you can cook fresh chicken breast and shred it before using it in the recipe.
Can I make these tacos in advance?
You can prepare the filling ahead of time and store it in the refrigerator. Assemble and bake the tacos right before serving for best results.
What toppings are best for Baked Chicken Tacos?
Common toppings include sliced jalapeños, salsa, sour cream, shredded lettuce, and chopped fresh cilantro. Feel free to add any topping you enjoy!
Baked Chicken Tacos
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 0.5 pound shredded cooked chicken (rotisserie) You can use fresh chicken breast if preferred.
- 1 ounce taco seasoning Use your preferred brand or homemade.
- 0.5 cup diced onion
- 14.5 ounces diced tomatoes (fully drained, 1 can)
- 4.5 ounces diced green chiles (fully drained, 1 can)
- 10 pieces hard taco shells Old El Paso Stand ‘N Stuff preferred.
- 8 ounces refried beans (½ can)
- 2 cups shredded Mexican blend cheese
Toppings
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
Preparation
- Preheat your oven to 400°F and spray a 9×13-inch baking dish with nonstick spray.
- Heat the olive oil in a medium skillet over medium heat.
- Add the diced onion and cook for 2-3 minutes until translucent and fragrant.
- Stir in the shredded chicken, taco seasoning, diced tomatoes, and green chiles. Mix well and reduce to a simmer. Cook for 5-8 minutes.
Assembling
- Stand the taco shells in the baking dish, fitting 10 shells by placing 2 on each side.
- Bake the taco shells for 5 minutes to make them crispy, then remove from the oven.
- Spoon 1 tablespoon of refried beans into each taco shell, then fill almost to the top with the chicken mixture.
- Sprinkle each taco shell generously with shredded cheese.
Baking
- Bake again for 7-10 minutes, or until the cheese is melted and the edges of the shells are browned.
Serving
- Remove from the oven and add your favorite toppings, such as jalapeños, sour cream, shredded lettuce, cilantro, and salsa.
- Serve hot from the oven, allowing everyone to customize their tacos.
