No-Fry Crispy Baked Chicken Tacos

this recipe!

These mini baked chicken tacos are crispy, cheesy, and ready in just 30 minutes. Filled with flavorful chicken and baked until golden, they make an easy weeknight dinner or fun party meal the whole family will love.

For more easy Tex-Mex dinners, try my beef enchilada casserole and Mexican chicken & rice casserole.

Ingredients You’ll Need

• 1 lb cooked shredded chicken breast (rotisserie chicken works great)
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• ½ teaspoon kosher salt
• 1 (4-ounce) can of chopped green chiles
• ½ cup sour cream
• 2 ½ cups shredded Monterey 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)

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!