Name: Baked Chicken Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 10-12 small corn tortillas (5-inch size) or flour tortillas; Cooking spray or neutral oil (for brushing tortillas); 2 cups Mexican-style shredded cheese; 2 cups shredded chicken (from rotisserie or cooked chicken); 10 oz can Rotel tomatoes and green chiles, drained; 2 tablespoons taco seasoning; 1 tablespoon fresh lime juice

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Baked Chicken Tacos are an easy, flavorful, and fun twist on traditional tacos. With juicy shredded chicken, seasoned with taco seasoning and Rotel tomatoes, these tacos are packed with flavor. The combination of melted cheese and crispy shells creates the perfect bite, making them ideal for weeknight dinners or Taco Tuesday. Simple to assemble and bake, these tacos are a hit with the whole family!

Why You’ll Love This Recipe

These Baked Chicken Tacos bring all the best flavors together in one delicious, crispy package. The shredded chicken, Rotel tomatoes, and taco seasoning create a moist, flavorful filling, while the cheese ensures a melt-in-your-mouth experience. The baked tortillas crisp up beautifully, giving you the perfect balance of crispy and soft textures. Plus, they’re incredibly easy to make, requiring just a few ingredients and minimal prep time—perfect for a quick and tasty dinner. Baked Chicken Tacos

Ingredients

10-12 small corn tortillas (5-inch size) or flour tortillas
Cooking spray or neutral oil (for brushing tortillas)
2 cups Mexican-style shredded cheese
2 cups shredded chicken (from rotisserie or cooked chicken)
10 oz can Rotel tomatoes and green chiles, drained
2 tablespoons taco seasoning
1 tablespoon fresh lime juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prep the Tortillas:

Preheat the oven to 425°F (220°C). Lay the tortillas on a large rimmed baking sheet. It’s okay if they slightly overlap. Spray or brush both sides of the tortillas with cooking spray or neutral oil. Arrange the tortillas in a single layer. If needed, use two baking sheets or a large one to fit all the tortillas.

Make the Filling:

In a bowl, combine the shredded chicken, drained Rotel tomatoes, taco seasoning, and lime juice. Stir well until the chicken is fully coated with the mixture.

Assemble the Tacos:

Divide half of the shredded cheese among the tortillas, spreading it evenly. Then, evenly distribute the chicken mixture (about ¼ cup per taco), leaving a small border around the edges. Top each taco with the remaining cheese.

Bake:

Bake the tacos uncovered for 10-12 minutes, or until the cheese is melted and the edges of the tortillas are golden and crispy. If you’re using two baking sheets, rotate them halfway through the cooking time to ensure even crisping.

Garnish and Serve:

Once the tacos are out of the oven, use a spatula to gently fold them in half while they are still pliable. Transfer the folded tacos to a platter and garnish with your favorite taco toppings such as cilantro, lime wedges, sour cream, or avocado.

Servings and timing

Servings: 10 tacos
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per taco: 250 kcal

Variations

Add spice: Add diced jalapeños or a dash of cayenne pepper to the chicken mixture for some extra heat.
Vegetarian option: Substitute the chicken with black beans, seasoned quinoa, or roasted vegetables for a vegetarian version.
Extra crunch: For an even crunchier texture, try baking the tacos on a rack placed over the baking sheet, allowing air to circulate beneath the tortillas.
Toppings: Top with salsa, guacamole, shredded lettuce, or fresh cilantro for added flavor and freshness.

Storage/reheating

Storage: Store leftover tacos in an airtight container in the fridge for up to 2-3 days.
Reheating: To reheat, place the tacos in the oven at 350°F (175°C) for about 5-7 minutes or until the shells are crispy again. Alternatively, you can reheat them in the microwave, but the shells won’t stay as crispy.

FAQs

1. Can I use flour tortillas instead of corn?

Yes, you can use flour tortillas, but corn tortillas will give you a more traditional, crispy taco experience.

2. Can I make the filling ahead of time?

Yes, you can prepare the chicken filling ahead of time and store it in the fridge for up to 3 days. Just assemble the tacos and bake them when you’re ready to eat.

3. Can I freeze the baked tacos?

While it’s best to enjoy them fresh, you can freeze the assembled (but unbaked) tacos. Once ready to bake, add an extra 5-10 minutes to the cooking time when baking from frozen.

4. Can I use ground chicken instead of shredded chicken?

Absolutely! Ground chicken can be used instead of shredded chicken. Just brown it in a skillet with the taco seasoning and Rotel tomatoes before assembling the tacos.

5. Can I make this dish gluten-free?

Yes, simply use gluten-free corn tortillas to make this recipe gluten-free. Be sure to check the taco seasoning label for any hidden gluten ingredients.

6. Can I use a different type of cheese?

You can use any cheese you prefer, such as cheddar, Monterey Jack, or a blend of your favorites. Just make sure it melts well!

7. Can I use homemade taco seasoning?

Yes, feel free to use your own homemade taco seasoning. A blend of chili powder, cumin, garlic powder, onion powder, and paprika works great.

8. How do I prevent the tortillas from becoming soggy?

Brushing the tortillas with oil before baking and ensuring that they are spaced evenly on the baking sheet helps to keep them crisp. Additionally, don’t overfill them with the chicken mixture.

9. How can I make these tacos spicier?

To make these tacos spicier, add some diced jalapeños to the chicken mixture, or sprinkle some hot sauce inside the tacos before baking.

10. Can I serve these tacos with a side dish?

Yes! These tacos go wonderfully with sides like Mexican rice, black beans, or a simple salad with a zesty lime dressing.

Conclusion

Baked Chicken Tacos are an easy and flavorful dish that brings the best of taco night right to your dinner table. With juicy, seasoned chicken, melted cheese, and crispy shells, this recipe is sure to be a hit with family and friends. Whether you’re making them for a quick weeknight meal or serving them at a Taco Tuesday party, these tacos are simple, delicious, and always satisfying.

Baked Chicken Tacos

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Author: Emma
Total Time: 20 minutes
Yield: 10 tacos
Diet: Gluten Free

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Description

Easy and flavorful baked chicken tacos featuring juicy shredded chicken, Rotel, taco seasoning, and plenty of cheese to keep the tacos moist while achieving a crispy shell. Perfect for weeknight meals or Taco Tuesday!

Ingredients

10–12 small corn tortillas (5-inch size) or flour tortillas
Cooking spray or neutral oil (for brushing tortillas)
2 cups Mexican-style shredded cheese
2 cups shredded chicken (from rotisserie or cooked chicken)
10 oz can Rotel tomatoes and green chiles, drained
2 tablespoons taco seasoning
1 tablespoon fresh lime juice

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Instructions

Preheat the oven to 425°F (220°C). Lay the tortillas on a large rimmed baking sheet (slightly overlapping is okay), and spray or brush both sides of the tortillas with cooking spray or oil. Arrange the tortillas in a single layer. Use two baking sheets if necessary, or one large sheet if available.
In a bowl, combine the shredded chicken, drained Rotel tomatoes, taco seasoning, and lime juice. Stir until the chicken is fully coated with the mixture.
Divide half of the shredded cheese among the tortillas. Then, evenly distribute the chicken mixture (about ¼ cup per taco), leaving a border around the edges. Top each taco with the remaining cheese.
Bake the tacos uncovered for 10-12 minutes, or until the cheese is melted and the edges are golden and crispy. If using two baking sheets, rotate halfway through the baking time.
Once out of the oven, use a spatula to gently fold the tacos in half while they are still pliable.
Transfer the folded tacos to a platter and garnish with your favorite taco toppings (like cilantro, lime wedges, sour cream, or avocado) before serving.

Notes

For extra crispy tacos, use corn tortillas instead of flour tortillas.
If you prefer less spice, use a mild Rotel or omit the taco seasoning.
To make ahead, you can assemble the tacos and refrigerate them until ready to bake.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Baking
Cuisine: Mexican