Baked chicken tacos stand upright in a casserole dish, filled with seasoned chicken, refried beans, and melted cheese.
Ten crisp shells come out of the oven loaded and ready for toppings. About 25 minutes of cooking makes this a family friendly dinner, and the filling uses rotisserie chicken to save time.
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Why This Baked Chicken Tacos Recipe Works
Standing the shells in a baking dish keeps them upright, so every taco bakes evenly and holds a generous amount of filling. A short first bake crisps the shells before they are stuffed.
A spoonful of refried beans at the bottom of each shell acts as glue, trapping the chicken and keeping the fillings from sliding out.
Draining the tomatoes and green chiles prevents a soggy filling, and a second bake melts the cheese until the edges of the shells brown.
Ingredients for Baked Chicken Tacos
- 1 tbsp olive oil
- 8 oz cooked shredded chicken, rotisserie chicken works well
- 1 oz taco seasoning, about 1 packet
- 1/2 cup diced onion
- 1 can diced tomatoes, 14.5 oz, fully drained
- 1 can diced green chiles, 4.5 oz, fully drained
- 10 hard taco shells
- 8 oz refried beans, about 1/2 can
- 2 cups shredded Mexican blend cheese
- 1/4 cup sliced jalapenos for topping
- 1/2 cup sour cream for topping
- 1/2 cup salsa for topping
- 1 cup shredded lettuce for topping
- 1/4 cup chopped fresh cilantro for topping
Shredded chicken. Rotisserie chicken saves time, though poached or baked chicken breast works the same way.
Taco seasoning. A packet or a homemade blend gives the filling a smoky, savory base with chili and cumin.
Tomatoes and green chiles. Drain both cans fully so the filling stays moist but not wet.
Hard taco shells. Stand up style shells hold their shape in a dish, so they fit snugly side by side.
Mexican blend cheese. A blend of melting cheeses gives a smooth, bubbly top that browns at the edges.
How to Make Baked Chicken Tacos
1. Prepare the dish Heat the oven to 400 degrees F and spray a 9×13 inch baking dish with nonstick spray.
2. Soften the onion Heat the olive oil in a medium skillet over medium heat and cook the onion for 2 to 3 minutes until translucent.
3. Build the filling Stir in the chicken, taco seasoning, tomatoes, and green chiles, then simmer for 5 to 8 minutes.
4. Crisp the shells Stand the shells in the dish and bake for 5 minutes.
5. Fill the tacos Spoon a tablespoon of refried beans into each shell and fill nearly to the top with the chicken mixture.
6. Add the cheese Sprinkle the cheese generously over each taco.
7. Bake again Bake for 7 to 10 minutes until the cheese melts and the edges of the shells brown.
8. Top and serve Add jalapenos, sour cream, lettuce, cilantro, and salsa and serve hot.
How to Serve Baked Chicken Tacos
Set out the toppings and let everyone customize their own. Cilantro lime rice and roasted chile cheese cornbread round out the meal, while whipped feta dip with honey works as a starter with chips. For adults, a strawberry pineapple mojito is a fun match for the flavors.
How to Store and Reheat Baked Chicken Tacos
Cool leftovers, then refrigerate the filling and any baked tacos in an airtight container for up to 3 days. Reheat in a hot oven at 350 degrees F until the filling reaches 165 degrees F, which keeps the shells crisper than a microwave.
Tips and Variations for Baked Chicken Tacos
Add beans or corn. Stir black beans or corn into the chicken mixture for extra texture.
Swap the protein. Ground turkey or ground beef works well if cooked until no pink remains and it reaches 160 degrees F.
Go meatless. Replace the chicken with lentils or sauteed vegetables for a meatless version.
Prop up the shells. If the shells tip, wedge a rolled piece of foil between them.
Make homemade seasoning. Chili powder, cumin, garlic powder, and paprika make a quick blend.
Warm the beans. Microwave the refried beans briefly so they spread easily.
Watch the oven. Ovens vary, so check the shells after the first few minutes to avoid scorching.
Serve safely. Keep warm tacos from sitting out too long and see the Texas AgriLife Extension food safety guide for general tips.
Frequently Asked Questions About Baked Chicken Tacos
Can I make baked chicken tacos ahead of time?
Cook the filling a day ahead and refrigerate it. Reheat it before filling and baking the shells so everything is hot.
How do you keep baked chicken tacos from falling over?
Pack the shells snugly in a 9×13 inch dish so they support each other, and use stand up style shells if you can.
What toppings go on baked chicken tacos?
Lettuce, salsa, sour cream, jalapenos, and cilantro are classic, and diced avocado or pickled onions add variety.
Can I use fresh chicken breast?
Yes. Poach or bake it until it reaches 165 degrees F, shred it, and use the same amount in the filling.
Do I need to bake the shells twice?
The first bake crisps the shells and the second melts the cheese. Skipping the first bake can leave them softer.
Baked Chicken Tacos with Refried Beans and Green Chiles
Equipment
- 9×13 inch baking dish
- Medium skillet
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 8 oz cooked shredded chicken rotisserie chicken works well
- 1 oz taco seasoning about 1 packet
- ½ cup diced onion
- 1 can diced tomatoes 14.5 oz, fully drained
- 1 can diced green chiles 4.5 oz, fully drained
- 10 hard taco shells
- 8 oz refried beans about 1/2 can
- 2 cup shredded Mexican blend cheese
- ¼ cup sliced jalapenos for topping
- ½ cup sour cream for topping
- ½ cup salsa for topping
- 1 cup shredded lettuce for topping
- ¼ cup chopped fresh cilantro for topping
Instructions
Cooking
- Heat the oven. Preheat to 400 degrees F and spray a 9×13 inch dish.
- Cook the filling. Soften the onion in olive oil for 2 to 3 minutes, add the chicken, seasoning, tomatoes, and chiles, then simmer 5 to 8 minutes.
- Crisp the shells. Stand the shells in the dish and bake 5 minutes.
- Fill and cheese. Add refried beans, chicken filling, and cheese to each shell.
- Bake and top. Bake 7 to 10 minutes until the cheese melts, then add the toppings.
