If you’re craving a crowd-pleasing meal that’s bursting with bold flavors and easy to assemble, this Baked Chicken Tacos Recipe is exactly what you need. It brings together tender shredded chicken seasoned perfectly with a homemade taco spice blend, nestled inside crisped taco shells, then baked to melty, cheesy perfection. Every bite offers a delightful combination of textures and tastes, from the savory meat filling to the crunch of the shells, plus all your favorite toppings. Whether serving family dinner or hosting friends, this recipe is a guaranteed hit that’s as fun to make as it is to eat.
Ingredients You’ll Need
These ingredients are simple, everyday staples that come together to create an irresistible taco experience. Each one plays an important role, delivering flavor, moisture, crunch, or color that makes the dish sing.
- Olive oil: Helps sauté the onions for a soft, fragrant base.
- Shredded cooked chicken: The hearty protein that soaks up all the delicious seasonings.
- Taco seasoning: A flavorful blend of spices that brings authentic Mexican flair to the chicken.
- Diced onion: Adds sweetness and depth when cooked.
- Diced tomatoes (drained): Brings juiciness and a subtle tang without making the filling watery.
- Diced green chiles (drained): Offers a mild heat and smoky undertone.
- Hard taco shells: Provide the necessary crunch and structure to hold all the filling.
- Refried beans: Add creaminess and help keep the filling moist inside the shell.
- Shredded Mexican blend cheese: Melts beautifully over the chicken, creating a luscious topping.
- Sliced jalapeños, sour cream, salsa, shredded lettuce, chopped fresh cilantro: Optional toppings that elevate every taco with freshness, spice, or cool creaminess.
How to Make Baked Chicken Tacos Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 400°F and lightly spray a 9×13-inch baking dish with nonstick spray. This sets the stage for perfectly crisp taco shells later on.
Step 2: Cook the Onions
Heat olive oil in a medium skillet over medium heat, then add diced onions. Cook them until they are translucent and fragrant, which usually takes around 2 to 3 minutes. This softens the onions, building a savory base for your filling.
Step 3: Create the Chicken Mixture
Stir the shredded chicken, taco seasoning, drained diced tomatoes, and drained green chiles into the skillet with the onions. Mix thoroughly to combine all those vibrant flavors. Turn the heat down to simmer and let the filling meld together for 5 to 8 minutes.
Step 4: Crisp the Taco Shells
Arrange your hard taco shells standing upright in the baking dish—you can fit about ten by squeezing a couple of shells in along the sides. Pop them in the hot oven for 5 minutes to crisp up nicely before filling them.
Step 5: Layer the Filling
Remove the baking dish and spoon about a tablespoon of refried beans into the bottom of each shell to add creamy moisture. Next, generously fill each shell almost to the top with the chicken mixture you just made.
Step 6: Add Cheese and Bake
Sprinkle shredded Mexican blend cheese over each filled taco shell. Be generous here—melty cheese is what dreams are made of! Return the dish to the oven and bake for 7 to 10 minutes until the cheese is fully melted and the edges of the shells become a gorgeous golden brown.
Step 7: Finish with Toppings
Remove your baked chicken tacos from the oven and let your toppings do the rest. Add sliced jalapeños for heat, dollops of sour cream for cool creaminess, crisp shredded lettuce for freshness, chopped cilantro for brightness, and salsa for a zesty kick.
How to Serve Baked Chicken Tacos Recipe
Garnishes
Garnishing is your chance to personalize every taco. Fresh cilantro adds herbal notes, shredded lettuce brings crunch, and jalapeño slices provide a spicy punch. Don’t forget sour cream and salsa—they’re perfect for balancing heat with cool and tangy flavors.
Side Dishes
Serve these tacos alongside a simple Mexican rice or refried beans to round out the meal. A crisp corn salad or even guacamole with tortilla chips can enhance the experience with additional textures and taste contrasts.
Creative Ways to Present
To wow your guests, try serving your baked chicken tacos on a colorful platter with all the garnishes arranged in small bowls so everyone can customize their own. Wrapping each taco in parchment paper tied with a string not only looks charming but also makes them easy to hold at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover baked chicken tacos can be stored in an airtight container in the refrigerator for up to 3 days. Keep the toppings separate to preserve the freshness and crispness of the shells.
Freezing
While the taco filling freezes well, it is best to freeze the chicken mixture alone. Place it in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge, then bake with fresh shells and toppings.
Reheating
For reheating, assemble tacos fresh with warmed filling and new shells. If you must reheat fully assembled tacos, cover with foil and warm in a 350°F oven for 10–12 minutes, but expect the shells to soften slightly.
FAQs
Can I use fresh chicken instead of rotisserie?
Absolutely! You can cook and shred fresh chicken breasts or thighs before seasoning. Just ensure the chicken is fully cooked and shredded before mixing with the spices and other ingredients.
Is there a vegetarian version of this Baked Chicken Tacos Recipe?
Yes! Substitute the chicken with extra refried beans, sautéed vegetables, or plant-based meat alternatives for a delicious vegetarian take.
What type of cheese works best?
A Mexican blend cheese is ideal because of its melty texture and flavor, but you can also use cheddar, Monterey Jack, or even queso quesadilla for delicious results.
Can I make these tacos gluten-free?
Definitely. Just be sure to use gluten-free taco shells and double-check the seasoning and canned ingredients for any hidden gluten.
How spicy are the tacos?
The spice level can be adjusted by the amount of taco seasoning and jalapeño slices added. The recipe as written has moderate spice, but you can easily make it milder or hotter to suit your taste.
Final Thoughts
Taking the time to make this Baked Chicken Tacos Recipe is truly worth every mouthwatering bite. It’s a comforting, tasty, and fun meal that invites customization and sharing, perfect for weeknights or casual get-togethers. I hope you enjoy making and savoring these delicious tacos as much as I do—once you try them, they’re sure to become one of your favorite go-to recipes!
Print
Baked Chicken Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 tacos
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
These baked chicken tacos combine shredded rotisserie chicken with flavorful taco seasoning, diced tomatoes, green chiles, and refried beans, all layered inside crisped hard taco shells and topped with melted Mexican cheese blend. Perfectly baked until bubbly and golden, they are finished with fresh toppings like jalapeños, sour cream, lettuce, cilantro, and salsa for a deliciously satisfying taco night.
Ingredients
Filling
- 1 tablespoon olive oil
- ½ pound shredded cooked chicken (rotisserie chicken recommended)
- 1 ounce taco seasoning (homemade or store-bought)
- ½ cup diced onion
- 14.5 ounces diced tomatoes, fully drained (1 can)
- 4.5 ounces diced green chiles, fully drained (1 can)
- 8 ounces refried beans (½ can)
Taco Assembly
- 10 hard taco shells (Old El Paso Stand ‘N Stuff recommended)
- 2 cups shredded Mexican blend cheese
Toppings (optional but recommended)
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prepare for baking the taco shells.
- Sauté Onion: Heat the olive oil in a medium skillet over medium heat. Add the diced onion and cook for 2-3 minutes until it becomes translucent and fragrant.
- Add Chicken Mixture: Stir in the shredded cooked chicken, taco seasoning, fully drained diced tomatoes, and green chiles. Mix thoroughly to combine all ingredients.
- Simmer Filling: Reduce heat to low and let the chicken mixture simmer gently for 5-8 minutes, allowing the flavors to meld properly.
- Arrange Taco Shells: Place the taco shells standing upright in the prepared baking dish. Fit 10 shells by placing two shells on each side if needed.
- Crisp Taco Shells: Bake the empty taco shells in the oven for 5 minutes to crisp them up and prevent sogginess.
- Add Beans and Chicken: Remove the dish from the oven and spoon about 1 tablespoon of refried beans into the bottom of each taco shell. Then, fill each shell almost to the top with the cooked chicken mixture.
- Top with Cheese: Generously sprinkle each taco with the shredded Mexican blend cheese, adding as much as you like for gooey, melted goodness.
- Bake Tacos: Return the taco dish to the oven and bake for 7-10 minutes, or until the cheese is fully melted and the edges of the shells turn golden brown.
- Garnish and Serve: Carefully remove the tacos from the oven and top with sliced jalapeños, sour cream, shredded lettuce, chopped cilantro, and salsa according to your preference before serving.
Notes
- Make sure to fully drain canned tomatoes and green chiles to prevent soggy taco shells.
- Using rotisserie chicken saves time and adds great flavor, but cooked shredded chicken breast works as well.
- Feel free to adjust the amount of taco seasoning to taste depending on your preferred spice level.
- If you want softer shells, skip the initial crisp baking step; however, this helps prevent sogginess when filled.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best texture.
