Baked chicken tacos are my easy, flavor-packed answer to taco night. These tacos are filled with seasoned shredded chicken, cheese, and all my favorite fixings, then baked until the shells are crispy and the filling is hot and melty. They’re perfect for feeding a crowd or making ahead for a stress-free weeknight dinner.

Why You’ll Love This Recipe

What I love most about baked chicken tacos is how everything comes together in one pan. No stovetop mess, no juggling multiple elements at once—just assemble, bake, and serve. The tacos get deliciously crisp on the outside while the inside stays juicy and cheesy. It’s an all-in-one meal that’s as fun to eat as it is easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Shredded cooked chicken (rotisserie works great)

  • Taco seasoning or homemade blend (chili powder, cumin, garlic powder, paprika)

  • Diced tomatoes with green chilies (drained) or salsa

  • Shredded cheddar or Mexican blend cheese

  • Hard taco shells

  • Olive oil or cooking spray (for crisping shells)

Optional toppings:

  • Shredded lettuce

  • Sour cream

  • Diced tomatoes

  • Avocado or guacamole

  • Chopped cilantro

  • Lime wedges

Directions

  1. I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

  2. In a skillet, I combine the shredded chicken with taco seasoning and diced tomatoes or salsa. I heat it over medium for a few minutes until warmed through and well mixed.

  3. I stand the taco shells upright in the baking dish. If they won’t stay up, I nestle them close together so they hold each other in place.

  4. I spoon the chicken mixture evenly into each taco shell, filling them about 3/4 of the way.

  5. I sprinkle a generous layer of shredded cheese over the top of each taco.

  6. I bake the tacos uncovered for 10–12 minutes, or until the cheese is melted and the shells are lightly crisped.

  7. I remove them from the oven and let them cool for a couple of minutes before adding fresh toppings and serving.

Servings and timing

This recipe makes about 10–12 tacos, enough to serve 4–6 people. Prep time is around 10 minutes, and baking time takes 10–12 minutes, making it a quick 25-minute meal from start to finish.

Variations

Sometimes I mix in black beans or corn with the chicken for extra texture and flavor. When I want a spicy kick, I add chopped jalapeños or hot sauce to the filling. I’ve also used leftover turkey, ground chicken, or even shredded beef in place of the chicken. And if I’m short on time, I use pre-cooked taco meat to speed things up.

Storage/reheating

I store leftover tacos in the fridge for up to 2 days, but I keep the toppings separate. To reheat, I place them on a baking sheet and warm in a 350°F oven for 8–10 minutes to keep the shells crispy. Microwaving works too, but the shells soften.

FAQs

Can I use flour tortillas instead of taco shells?

For baking, I stick to hard shells for that crunchy texture. If I want to use flour tortillas, I fold them over in a baking dish and treat them more like enchiladas or quesadillas.

Can I make these tacos ahead of time?

Yes, I assemble the tacos (without toppings) and store them covered in the fridge. I bake them just before serving for the best texture.

How do I keep the taco shells from getting soggy?

I make sure any filling (especially salsa or tomatoes) is well-drained, and I don’t overfill the tacos. Baking them uncovered also helps crisp the shells.

What kind of chicken works best?

I usually use rotisserie chicken for convenience, but any cooked, shredded chicken—grilled, roasted, or poached—works perfectly.

Can I freeze these?

I don’t recommend freezing already assembled baked tacos—they lose their crunch. But I freeze the chicken filling separately for a quick future meal.

Conclusion

Baked chicken tacos are one of my favorite go-to meals—quick, easy, and loaded with flavor. They’re perfect for busy nights, family dinners, or casual get-togethers. With crispy shells, melty cheese, and juicy chicken, they check every box for a satisfying taco night that never disappoints.

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Baked Chicken Tacos

Baked Chicken Tacos

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Baked chicken tacos are an easy, crowd-pleasing dish with seasoned shredded chicken, melty cheese, and crispy taco shells. Perfect for taco night, they’re quick to prep and bake all in one dish.

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

Ingredients

  • 2 cups shredded cooked chicken (rotisserie recommended)
  • 1 packet taco seasoning or 2 tbsp homemade blend
  • 1 cup diced tomatoes with green chilies (drained) or salsa
  • 1 1/2 cups shredded cheddar or Mexican blend cheese
  • 1012 hard taco shells
  • Olive oil or cooking spray (for greasing pan and crisping shells)
  • Optional toppings:
  • Shredded lettuce
  • Sour cream
  • Diced tomatoes
  • Avocado or guacamole
  • Chopped cilantro
  • Lime wedges

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. In a skillet, mix shredded chicken with taco seasoning and diced tomatoes or salsa. Warm over medium heat for 3–5 minutes.
  3. Arrange taco shells upright in the baking dish, using each other for support if needed.
  4. Spoon chicken mixture into each taco shell, filling about 3/4 full.
  5. Top each taco with shredded cheese.
  6. Bake uncovered for 10–12 minutes until cheese is melted and shells are lightly crisp.
  7. Cool slightly before adding toppings and serving.

Notes

  • Use well-drained tomatoes or salsa to prevent soggy shells.
  • Mix in black beans, corn, or jalapeños for extra flavor.
  • Use leftover turkey or ground meat as substitutes.
  • Store leftovers in fridge for up to 2 days. Reheat in oven for crispness.
  • Prep ahead and bake right before serving for best texture.

Nutrition

  • Serving Size: 2 tacos
  • Calories: 380
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 20g
  • Saturated Fat: 9g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 65mg

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