Crispy Baked Chicken Tacos
These baked chicken tacos are filled with seasoned shredded chicken, melty cheese, and baked until the shells are golden and crispy.
Ingredients (Makes 10 tacos)
10 corn tortillas (or small flour tortillas)
2½ cups cooked shredded chicken (rotisserie chicken works well)
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 tablespoon taco seasoning
¼ teaspoon smoked paprika (optional)
¼ cup salsa
2 tablespoons cream cheese or sour cream (optional, for creaminess)
2 cups shredded cheddar or Mexican-blend cheese
Cooking spray or a little olive oil
Optional Toppings
Shredded lettuce
Diced tomatoes
Sliced avocado or guacamole
Sour cream
Fresh cilantro
Sliced jalapeños
Lime wedges
Salsa or hot sauce
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
Heat the olive oil in a skillet over medium heat. Cook the onion for 3–4 minutes until softened, then stir in the garlic and cook for 30 seconds.
Add the shredded chicken, taco seasoning, smoked paprika, salsa, and cream cheese (if using). Cook for 2–3 minutes until everything is heated through.
Warm the tortillas for about 20–30 seconds in the microwave so they are pliable.
Place about ¼ cup of the chicken mixture and a generous sprinkle of cheese on one half of each tortilla. Fold over gently to form tacos.
Arrange the tacos on the prepared baking sheet. Lightly spray or brush both sides with oil.
Bake for 8 minutes, carefully flip the tacos, then bake for another 6–8 minutes, or until the tortillas are crispy and the cheese is melted.
Let the tacos cool for 2–3 minutes before serving.
Serving Suggestions
Serve with:
Mexican rice
Refried or black beans
Corn salad
Chips and salsa
Fresh guacamole
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Reheating: Bake at 375°F (190°C) for 8–10 minutes or air fry at 350°F (175°C) for 3–5 minutes to restore crispiness.
