Crispy and cheesy Baked Chicken Tacos are so easy to put together with only 5 ingredients and less than 20 minutes. These are a kid and adult favorite and make a great weeknight meal. You can use leftover shredded chicken or rotisserie chicken.
BAKED CHICKEN TACOS
We love these Baked Chicken Tacos for taco tuesday, a busy weeknight or game day.
One of my kids favorite meals is tacos. They go crazy for them!
These are so easy to make and easily modified using what you have on hand. They are a family favorite.
The recipe uses simple ingredients. You can use leftover rotisserie chicken or this Slow Cooker Shredded Chicken, spices, cheese and tortillas.
I love making these chicken tacos and serving them alongside a variety of garnishes like pickled red onions, salsa, guacamole and cheese.
As we approach Cinco de Mayo these would also be great to serve to a crowd or at a party.
If you like these Baked Chicken Tacos you might also like this Mexican Pizza, Mexican Chicken Casserole, Mexican Zucchini or these Shredded Beef Tacos.
Why You Will Love these Baked Chicken Tacos
EASY TO PREPARE & COOK: What I love most about this easy dinner is that is only takes 5 minutes to prepare and 15 minutes to bake! Dinner is on the table in just 20 minutes and the whole family will love it.
VERSATILE DISH: As with any taco recipe, you really can make it your own and add extra veggies, mixing up the spices you use and adding your favorite garnishes.
A GREAT USE OF LEFTOVERS: This recipe is a great way to use up leftover chicken like this Slow Cooker Shredded Chicken or rotisserie chicken.
Recipe Ingredients
- Chicken: I’ve used cooked shredded chicken. If you don’t have leftover cooked chicken, a rotisserie chicken is a great option.
- Spices: The spices in this chicken mixture are chili powder, cumin and smoked paprika.
- Salsa: For ease I use 2 jars of store bought salsa but you could also use this
- Tortillas: I’ve used flour tortillas but soft corn tortillas would work in this recipe too.
- Cheese: To make cheesy chicken tacos I add some shredded cheddar cheese to the chicken before baking in the oven.
- Oil: I use vegetable oil or olive oil to brush over the tacos before they go into the oven. The oil makes the tacos super crispy.
How to Cook Oven Baked Tacos
1. Prepare the Chicken: Start by preheating the oven to 425 F. Lightly grease a baking sheet. In a medium bowl, combine chicken and salsa. Mix well.
2. Set out Ingredients: Lay 8 tortillas on your working surface. Divide chicken into 8 portions.
3. Fill the Tortillas: Spread chicken filling on half of one tortilla and repeat with the others.
Top with 2-3 tablespoons of cheese. Fold over to seal.
4. Bake Tacos: Place tacos in a single layer onto the sheet pan, baking sheet or a baking dish. Brush tacos with oil.
Bake in the middle of the oven until toasted and crispy. About 12-15 minutes.
Serve warm with fresh cilantro and your favorite toppings.
Recipe Modifications
- Tortillas: I’ve used flour tortillas, but soft corn tortillas can work well in this dish too.
- Protein: For ease I’ve used cooked shredded chicken, you can use leftovers of rotisserie chicken. However, if you don’t have ready cooked chicken then get some fresh chicken thighs or breasts, cut into small chunks and sauté quickly before shredding and mixing with the salsa. You also could use ground beef, ground chicken or ground turkey.
- Cheese: I’ve used cheddar cheese, but you could also use pepper jack cheese or Monterey jack cheese or a Mexican cheese blend.
- Citrus: I also enjoy adding lime juice to the chicken mixture for a citrus flavor.
- Beans: Beans are a great addition to the chicken mixture. I especially love black beans or pinto beans.
- Vegetables: Add extra veggie to the mix by sautéing some red onion, green chiles, bell peppers, poblano peppers, mushrooms or corn and adding to the chicken and salsa mixture.
- Spices: You can add other flavor to the taco filling with the addition of some ground spices, try taco seasoning, garlic powder, onion powder, ground cumin, ground coriander or smoked paprika.
- Heat: If you like spicy chicken tacos add an extra kick of chili heat by adding some red pepper flakes, diced red chili or pickled jalapeño peppers to the chicken mixture.
Storage Instructions:
- Leftovers: Store in the refrigerator in an airtight container for up to 3 days.
- Freeze: Allow to cool down and freeze in an airtight container for 1 month.
- Reheat: Reheat the leftover tacos in the microwave or the air fryer until heated through.
What Goes with Chicken Tacos
When it comes to tacos I say anything goes. Tacos are so versatile you can serve them with a variety of accompaniments.
This list is by no means endless, but here are some suggestions:
- Pico de gallo
- Avocado Tomatillo Salsa
- Tomatillo Salsa
- Easy Watermelon Salsa
- Pineapple Salsa
- Cowboy Caviar
- Guacamole
- Pickled jalapeños
- Pickled Red Onions
- Pickled Vegetables
- Chili sauce or hot sauce
- Sour cream
- Mexican Street Corn Salad
- Shredded cheese – cheddar, pepper jack or Monterey jack
- Crumbled cheese – cojita or feta
- Black bean salad
- Refried beans
For some more ideas on what to serve with these cheesy baked chicken tacos, have a read of my 23 Best Sides to Serve with Tacos post.
Other Taco Recipes to Try:
SHREDDED PORK TACOS
SHREDDED BEEF TACOS
EASY GROUND PORK TACOS
EASY ZUCCHINI TACOS
MEDITERRANEAN STYLE TOFU TACOS
EASY COD FISH TACOS
SOUTHWEST BREAKFAST EGG TACOS
EASY FISH TACOS
GRILLED FISH TACOS
Baked Chicken Tacos
Ingredients
- 1 lb. shredded chicken {about 3 cups}
- 1 – 10 ounce jar of salsa {try to find a thicker salsa as it helps to ensure the tacos don’t get soggy}
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 8 tortillas,, flour or corn tortillas, warmed
- 2 cups shredded sharp cheddar cheese
- 2 tablespoons vegetable oil
- Garnish with fresh cilantro
- Serve with your favorite toppings
Instructions
- Preheat the oven to 425 F. Lightly grease a baking sheet.
- In a medium bowl, combine chicken, salsa, chili powder, cumin and smoked paprika.
- Lay 8 tortillas on your working surface. Divide chicken mixture into 8 portions.
- Spread chicken on half of one tortilla and repeat with the others. Top with 2-3 tablespoons of shredded cheese. Fold over to seal.
- Place tacos in a single layer onto the baking sheet. Brush tacos with oil.
- Bake in the middle of the oven until toasted and crispy. About 12-15 minutes.
- Serve immediately with fresh cilantro and your favorite garnishes.
Notes
- Leftovers: Store in the refrigerator in an airtight container for up to 3 days.
- Freeze: Allow to cool down and freeze in an airtight container for 1 month.
- Reheat: Reheat the leftover tacos in the microwave or the air fryer until heated through.
