These baked chicken tacos are a fast, flavorful dinner made with shredded chicken, melted cheese, and crispy tortillas—all without frying. Baking gives you crunchy shells and a warm, cheesy filling in under 30 minutes, making this recipe perfect for busy weeknights or casual gatherings.
Why You’ll Love This Recipe
These tacos are incredibly easy to prepare and require minimal cleanup since everything bakes on a sheet pan. Using pre-cooked chicken saves time while still delivering bold, comforting taco flavors. They are family-friendly, customizable with toppings, and ideal for feeding a crowd without standing over the stove.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
10 small corn tortillas (5-inch size) or small flour tortillas
Cooking spray or 1 tablespoon neutral oil, for brushing
2 cups Mexican-style shredded cheese
2 cups cooked shredded chicken
10 ounces canned diced tomatoes with green chilies, drained
2 tablespoons taco seasoning
1 tablespoon fresh lime juice
Directions
Preheat the oven to 425°F (220°C). Arrange the tortillas in a single layer on a large rimmed baking sheet. Lightly spray or brush both sides of the tortillas with oil.
In a mixing bowl, combine the shredded chicken, drained diced tomatoes with green chilies, taco seasoning, and lime juice. Stir until the chicken is evenly coated.
Sprinkle half of the shredded cheese evenly over the tortillas. Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Top with the remaining cheese.
Bake uncovered for 10 to 12 minutes, until the cheese is melted and the tortilla edges are crisp and lightly golden.
Remove the baking sheet from the oven and immediately use a spatula to fold each tortilla in half while still warm and pliable. Serve right away with your favorite toppings.
Servings and timing
This recipe makes 10 tacos.
Prep time: 10 minutes
Cook time: 10 to 12 minutes
Total time: about 20 to 25 minutes
Variations
You can swap the chicken with cooked ground turkey or shredded beef for a different flavor profile. For a vegetarian option, replace the chicken with 1½ cups of seasoned black beans or pinto beans and omit the canned tomatoes with chilies. Use pepper jack or cheddar cheese if you prefer a sharper taste, or add a pinch of smoked paprika to the filling for extra depth.
Storage/Reheating
Leftover tacos should be cooled to room temperature before storing. Place them in an airtight container without fresh toppings and refrigerate for up to 3 days.
To reheat, arrange the tacos on a baking sheet and warm in a 375°F oven for 8 to 10 minutes until heated through and crisp again. Avoid microwaving, as it can make the tortillas soft.
FAQs
Can I use flour tortillas instead of corn?
Yes, flour tortillas work well, though corn tortillas provide a more traditional texture and flavor.
What kind of chicken works best?
Any fully cooked chicken works well, including rotisserie chicken, baked chicken breasts, or leftover roasted chicken.
Do I need to flip the tortillas while baking?
No, the tortillas stay flat during baking and are folded immediately after coming out of the oven.
How do I keep the tacos from cracking when folded?
Fold them as soon as they come out of the oven while they are still hot and flexible.
Can I make the filling ahead of time?
Yes, the chicken filling can be prepared up to 24 hours in advance and stored covered in the refrigerator.
Are these tacos spicy?
They are mildly spiced. You can reduce heat by using plain diced tomatoes or increase it by adding chili powder or hot sauce.
Can I freeze baked chicken tacos?
Yes, baked tacos can be frozen after cooling. Reheat them in the oven directly from thawed for best texture.
What toppings go well with these tacos?
Shredded lettuce, diced tomatoes, sour cream, chopped cilantro, avocado, and lime wedges all pair well.
Can I make these for a crowd?
Absolutely. The recipe doubles easily and can be baked on multiple sheet pans at once.
Why bake instead of pan-fry?
Baking allows you to cook many tacos at once with less oil while still achieving a crisp shell.
Conclusion
Baked chicken tacos are a simple, satisfying meal that delivers big flavor with minimal effort. With crispy shells, a cheesy center, and endless topping options, this recipe is sure to become a reliable favorite for both weeknight dinners and casual entertaining.
These baked chicken tacos are a quick and flavorful dinner featuring crispy tortillas, seasoned shredded chicken, and melted cheese—all made easily in the oven without frying.
Ingredients
10 small corn tortillas (5-inch size) or small flour tortillas
Cooking spray or 1 tablespoon neutral oil, for brushing
2 cups Mexican-style shredded cheese
2 cups cooked shredded chicken
10 ounces canned diced tomatoes with green chilies, drained
2 tablespoons taco seasoning
1 tablespoon fresh lime juice
Instructions
Preheat the oven to 425°F (220°C). Arrange the tortillas in a single layer on a large rimmed baking sheet. Lightly spray or brush both sides of the tortillas with oil.
In a mixing bowl, combine the shredded chicken, drained diced tomatoes with green chilies, taco seasoning, and lime juice. Stir until the chicken is evenly coated.
Sprinkle half of the shredded cheese evenly over the tortillas.
Spoon about 1/4 cup of the chicken mixture into the center of each tortilla. Top with the remaining cheese.
Bake uncovered for 10 to 12 minutes, until the cheese is melted and the tortilla edges are crisp and lightly golden.
Remove the baking sheet from the oven and immediately use a spatula to fold each tortilla in half while still warm and pliable.
Serve right away with your favorite toppings.
Notes
Use pre-cooked rotisserie chicken to save time.
For a vegetarian version, substitute seasoned beans for chicken.
