Baked Chicken Tacos
These crispy baked chicken tacos are packed with seasoned shredded chicken, melted cheese, and baked until golden and crunchy. They’re perfect for a quick weeknight dinner or feeding a crowd.
Ingredients
For the chicken filling:
2 cups cooked shredded chicken (rotisserie chicken works great)
1 tbsp olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning (or 2 tbsp homemade)
½ cup salsa
¼ cup chicken broth or water
For the tacos:
10–12 small corn or flour tortillas
2 cups shredded Mexican cheese blend or cheddar
Cooking spray or 2 tbsp melted butter/olive oil
Optional toppings:
Shredded lettuce
Diced tomatoes
Sour cream
Guacamole or sliced avocado
Fresh cilantro
Jalapeño slices
Lime wedges
Instructions
Preheat the 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. Sauté the onion for 3–4 minutes until softened, then add the garlic and cook for 30 seconds.
Stir in the shredded chicken, taco seasoning, salsa, and chicken broth. Simmer for 3–5 minutes until the mixture is well combined and slightly thickened.
Warm the tortillas for about 20–30 seconds in the microwave so they are flexible and won’t crack.
Sprinkle a little cheese onto one half of each tortilla, add 2–3 tablespoons of the chicken mixture, then top with a little more cheese. Fold the tortillas in half.
Arrange the tacos on the prepared baking sheet. Lightly spray both sides with cooking spray or brush with melted butter or olive oil.
Bake for 8–10 minutes, then carefully flip the tacos and bake for another 6–8 minutes, until both sides are crispy and golden and the cheese is melted.
Serve immediately with your favorite toppings and a squeeze of fresh lime.
Tips
Use rotisserie chicken for a faster meal.
For extra crispiness, place the tacos on a wire rack set over the baking sheet.
Leftover tacos can be reheated in a 375°F (190°C) oven or air fryer for 5–7 minutes to restore their crunch.
