Easy Baked Chicken Tacos
Make this Taco Tuesday a little extra special with these Easy Baked Chicken Tacos with Corn Tortillas. These crispy tacos are so easy and delicious, filled with a creamy and slightly spicy blend of rotisserie chicken, cheese, green chiles, sour cream, and homemade taco seasoning.
We love easy chicken dinners like my Mexican Chicken & Rice Casserole, Chicken Enchilada Casserole and these White Chicken Enchiladas. All crowd-pleasing dinners!
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Crispy Baked Chicken Taco Recipe
Once you make this baked chicken taco recipe nobody will miss taco Tuesday night dinner again!! I love using the ready-made rotisserie chicken to help get this easy 30 minute chicken dinner on the table.
The savory seasoned chicken along with the creamy melted Monterey Jack cheese and sour cream combine perfectly with the baked crispy taco shells.
Every bite of these baked tacos is an irresistible bite of Tex-Mex goodness! Serve them up with this pico de gallo and enjoy!
Why you’ll love this recipe
- Easy and simple baked chicken taco recipe
- 15 minutes of prep time
- Quick weeknight dinner the whole family will love
- Great for sharing for game days and parties
Enjoy these crispy chicken tacos with a dollop of sour cream, more shredded cheese on top, peach mango salsa, Mexican cornbread, guacamole and served with Mexican street corn pasta salad, Mexican cornbread or my cilantro lime rice recipe!
For more Tex Mex dishes try my chicken burrito bowl, easy taco soup, taco spaghetti, taco tater tot casserole, authentic slow cooker pork carnitas and our favorite walking taco casserole recipe!!
Ingredients
- Shredded Chicken Breast – rotisserie chicken works great in this recipe
- Sour Cream
- Monterrey Jack Cheese – or use a good melting cheese of your choice
- Corn Tortillas – making backed chicken tacos with flour tortillas is also an option but we like to use the corn tortillas
- Green Chiles
- Olive Oil
- Spices and seasonings: Chili powder, paprika, garlic powder, onion powder, ground cumin, oregano, Salt
You can use a 1 ounce small packet of taco seasoning to substitute for the taco seasonings in this recipe.
How to Make Baked Chicken Tacos
STEP ONE – Preheat the oven to 425 degrees F. Prepare 2 baking sheets by spraying them with olive oil or nonstick spray.
STEP TWO – Add the shredded chicken to a large mixing bowl. Season the chicken with chili powder, paprika, garlic powder, onion powder, cumin, oregano and salt.
STEP THREE – Add the green chiles, sour cream, and 1 cup of shredded cheese to the chicken. Stir until all the ingredients are well combined.
STEP FOUR – Add ¼ cup of the chicken mixture to one side of a corn tortilla. Top the chicken with about a tablespoon of shredded cheese.
STEP FIVE – Fold the tortilla in half over the chicken and cheese, and brush the top of the taco with olive oil. Flip the taco over and place it, olive oil side down, on the prepared baking sheet. Brush the second side of the tortilla with olive oil.
STEP SIX – Repeat until all the tacos are filled.
STEP SEVEN – Bake the tacos for 12-15 minutes on the middle rack, until the edges of the tortillas are golden brown and the melted cheese has started to crisp.
STEP EIGHT – Remove the tacos from the baking sheet and allow them to cool for a few minutes. They will get even crispier as they cool. Top with your favorite toppings and enjoy!
Sandra’s top tips for making the best baked chicken taco recipe
- I used two half-sheet pans to give the tacos plenty of space to cook. If you have a full sheet, that will work as well
- Flipping the tacos over when placing then on the baking sheet so that the chicken side of the folded taco is facing up is the key to keeping them closed while baking! The heavy chicken mixture ill keep the tortilla closed
- If you place the tacos on the baking sheet without flipping (so that the cheese side is facing up), the tortilla will spring back open and lay flat
How to keep the corn tortillas from cracking?
First make sure to soften the tortillas before baking. Place 6 tortillas shells in a stack inside a wet paper towel. Microwave the tortilla stack for 30 seconds to 1 minute on a microwave-safe plate. The tortillas should be more pliable to work with.
After microwaving the corn tortillas should be starting to curl at the edges, as if they naturally want to fold close. Make sure to fold the tacos in the direction they want to close!!
Storage and reheating instructions
They are best if served immediately for a crunch delicious taco. You can store any leftover chicken tacos by wrapping the each taco in foil and storing in the fridge for 2 to 3 days.
Reheat in the oven at 350°F for 10 minutes.
We do not recommend freezing these baked tacos!
You may also enjoy these Tex-Mex dinner recipes
Easy Chicken Enchilada Casserole
The Best Mexican Chicken Casserole
Beef Enchiladas with Corn Tortillas
John Wayne Casserole with Bisquick
Print
Easy Baked Chicken Tacos
- Total Time: 30 minutes
- Yield: 12 tacos
Description
Make this Taco Tuesday a little extra special with these Easy Baked Chicken Tacos. These crispy tacos are so easy and delicious, filled with a creamy and slightly spicy blend of rotisserie chicken, cheese, green chiles, sour cream, and homemade taco seasoning. Baking in the oven gives the tortillas a delicious crispy shell that is the perfect compliment to the creamy filling.
Ingredients
1 lb cooked shredded chicken breast (rotisserie chicken works great)
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/2 teaspoon kosher salt
1 (4-ounce) can of chopped green chiles
1/2 cup sour cream
2 1/2 cups shredded Monterrey Jack Cheese, divided – 1 cup in chicken mixture, the rest for sprinkling in tortillas
12 small corn tortillas
Approximately 2–3 tbsp olive oil (or olive oil spray)
Instructions
- Preheat the oven to 425 degrees F. Prepare 2 baking sheets by spraying them with olive oil or nonstick spray.
- Add the shredded chicken to a large mixing bowl. Season the chicken with chili powder, paprika, garlic powder, onion powder, cumin, oregano and salt.
- Add the green chiles, sour cream, and 1 cup of shredded cheese to the chicken. Stir until all the ingredients are well combined.
- Add ¼ cup of the chicken mixture to one side of a corn tortilla. Top the chicken with about a tablespoon of shredded cheese.
- Fold the tortilla in half over the chicken and cheese, and brush the top of the taco with olive oil. Flip the taco over and place it, olive oil side down, on the prepared baking sheet. Brush the second side of the tortilla with olive oil.
-
Repeat until all the tacos are filled.
-
Bake the tacos for 12-15 minutes on the middle rack, until the edges of the tortillas are golden brown and the melted cheese has started to crisp.
-
Remove the tacos from the baking sheet and allow them to cool for a few minutes. They will get even crispier as they cool. Top with your favorite toppings and enjoy!
Notes
Storage and reheating instructions:
They are best if served immediately for a crunch delicious taco. You can store any leftover chicken tacos by wrapping the each taco in foil and storing in the fridge for 2 to 3 days.
Reheat in the oven at 350°F for 10 minutes.
We do not recommend freezing these baked tacos!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Oven Baked
- Cuisine: American
These tacos are so tasty and easy to make. They remind us of the chicken tacos we always get when we visit Southern California. Great recipe!