These Baked Chicken Tacos are the easiest dinner recipe for Taco Night, and a great way to use rotisserie chicken to cut the cooking time while giving amazing flavor. Baking the tacos creates a crisp shell and juicy, cheesy center (no deep frying required). In less than 30 minutes, you’ll be enjoying the best chicken tacos piled high with toppings. It’s the ultimate crowd-pleasing dinner!
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Easy Baked Chicken Tacos Video
I’ll show you how to easily repurpose leftover rotisserie chicken with a little taco seasoning and a quick 10 minutes in the oven. It’s such a delicious way to get dinner on the table!
Baked Chicken Taco Recipe
This baked chicken taco recipe is one of my favorite recipes to use leftover roast chicken. I season the chicken and mix it together with the Rotel tomatoes to make the taco filling, and then after that, there’s not much cooking required – just 10 minutes in the oven to crisp up the taco shells. These are terrific on their own, but I love to build a taco bar so everyone can add their favorite taco toppings.
With this recipe, you’ll make enough crispy tacos for a family dinner in under 30 minutes, and what’s more, everyone raves about this meal! It’s also easy to double it to feed a crowd.
Mexican food is one of our go-to weeknight meals since my kids devour everything from Fish Tacos and Pork Carnitas to my Mexican Beef and Rice Skillet. These easy baked chicken tacos are definitely one of our favorites!
Ingredients and Substitutions
Grab just 5 ingredients to make my easy baked chicken taco recipe. I included easy substitutions so you can use whatever you have on hand to create a delicious crowd-favorite taco!
- Tortillas – small, 5-inch corn tortillas are most authentic, but flour tortillas work well too. If your tortillas are larger, you’ll get fewer tacos.
- Shredded cheese – we use Mexican blend cheese, but you can use Colby Jack, Pepper Jack, or cheddar.
- Rotisserie chicken or leftover spatchcock chicken – shred light meat or dark meat chicken, or bake chicken breasts in the oven, and shred to make 2 cups. You can also use cooked ground beef or ground turkey. I have also swapped the meat with a 15-oz can of rinsed and drained pinto beans for vegetarian tacos, but skip the Rotel.
- Rotel tomatoes and green chilis – use a 10-oz can of drained Rotel, or use a 4.5-oz can of diced green chilis with juices.
- Taco seasoning – use store-bought taco seasoning or make your own Taco Seasoning with pantry staples.
- Lime juice – use fresh juice from 1 lime, or you can sub with lemon juice.
How to Make Baked Chicken Tacos
You’ll love that my easy Baked Chicken Tacos take hardly any effort, and you end up with a crisp toasted shell and melted cheese without frying or using too much oil.
- Prep Tortillas – Set the oven to 425°F, arrange tortillas flat on a large 3/4 sheet pan or 2 regular sheet pans, and then lightly mist with oil. This oil sprayer is my favorite new kitchen tool (great for grilling too!).
- Mix the filling – Mix the shredded chicken, drained Rotel, taco seasoning, and lime juice in a bowl.
- Assemble open-faced tacos – Sprinkle half the cheese over the tortillas, spoon about 1/4 cup of the chicken mixture in the center of each one, and then sprinkle the rest of the cheese on top.
- Bake – Put the baking sheet into the oven for 10-12 minutes. If using 2 baking sheets, rotate halfway, and then remove the trays and use a spatula to fold the hot tacos immediately.
Pro Tip:
Fold immediately, or the shell will cool too much and crack. You can tent the sheet pan with foil for 30 seconds to give yourself a bit more time and keep the shells pliable for a few seconds longer.
Toppings for Baked Chicken Tacos
I like serving the toppings in separate bowls or a divided serving dish for ease, so everyone can dress their own tacos. Here are a few of our favorites. Let me know in the comments if you have a topping you love!
- Hot sauce or Jalapeño Ranch Sauce
- Shredded Lettuce
- Shredded Cheese or Cotija cheese
- Chopped tomatoes, Salsa, or Pico de Gallo
- Cilantro
- Sliced Avocado or Guacamole
- Lime wedges
- Sour Cream
- Chopped jalapeños
Make-Ahead and Storage Tips
These Baked Chicken tacos make for a great party food since you can cook many at once!
- Make-Ahead: Make the filling ahead, cover it, and then store it in the fridge for up to 24 hours or until ready to assemble.
- To refrigerate leftover tacos: cool to room temperature and store without the cold/fresh toppings. Cover and refrigerate for 2-3 days.
- Freezing Tacos: Once the cooked tacos have cooled to room temperature, you can flash freeze them on a baking sheet for 1 hour, then store in a freezer-safe zip-top bag for up to 2 months. Thaw overnight in the refrigerator before reheating.
- To Reheat: Since the tortilla can become moist with storage, you can reheat and re-crisp them in the oven at 375˚F for 8-10 minutes or 5-6 minutes in the fryer.
What to Serve with Baked Chicken Tacos
Baked Chicken Tacos make a perfect main course. To feed more people, add these delicious sides for a true fiesta, and then don’t forget to finish the meal with my popular Flan Recipe or Tres Leches Cake!
- Mexican Salad with Lime Dressing
- Cilantro Lime Rice and Black Beans
- 7-layer Dip
- Mexican Street Corn
- Mango Salsa and Tortilla Chips
My Baked Chicken Tacos are the easiest and best way to give new life to leftover rotisserie chicken. You’ll love the authentic Mexican flavors of this 30-minute meal. It’s a quick and simple recipe that’s perfect for a weeknight or casual party meal!
Baked Chicken Tacos
Ingredients
- 10-12 small corn tortillas, (5-inch size) or flour tortillas
- cooking spray, or neutral oil brushed onto 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 Tbsp taco seasoning
- 1 Tbsp fresh lime juice
Instructions
- Prep Tortillas – Preheat to 425°F (220 °C). Lay tortillas on a large rimmed baking sheet (it’s ok if slightly overlapping), spray or brush both sides of the tortillas, and arrange in a single layer. You can use 2 baking sheets or one large 3/4 sheet if you have one.
- Mix the filling – In a bowl, combine: 2 cups shredded chicken, drained Rotel tomatoes, 2 Tbsp taco seasoning, and 1 Tbsp lime juice and stir until chicken is fully coated.
- Assemble open-face tacos – Divide half of your cheese among the tortillas, then divide the filling (about 1/4 cup each taco), leaving a border. Sprinkle the tops with the remaining cheese.
- Bake uncovered 10-12 minutes or until cheese is melted and edges turn crisp-golden. If using 2 baking sheets, rotate halfway. Immediately out of the oven, use a spatula to fold the tacos in half while they are still pliable.
- Garnish & serve – Transfer folded tacos to a platter and top with your favorite taco toppings as desired.
Notes
- Veggies: Shredded lettuce or cabbage, sliced avocado or guacamole
- Tomatoes: Diced fresh tomato, salsa, or pico de Gallo
- Garnishes: Fresh cilantro, lime wedges, sour cream, hot sauce
Nutrition Per Serving
Filed Under
More Mexican Recipes
I love how easy it is to make these Baked Chicken Tacos, so once you try them, you’ll want to try these other delicious Mexican-inspired recipes:
- Shrimp Tacos
- Ground Beef Taco
- Breakfast Tacos
- Slow Cooker Chicken Tacos
- Bang Bang Shrimp Tacos
- Fish Taco Bowl
- Beef Burritos
- Chicken Enchiladas
This is so easy and so good! My family loved these tacos and officially sold on baking the tortillas since they come out warm without the extra step of warming them. Thanks!
sharkie was in the little white bowl to the right of the stove
Good eye, Marlene! Thanks for watching.
These are sooo awesome and so easy to make. Wow what a great use for rotisserie chicken . Another keeper recipe from Natasha.
Another tasty topping for all tacos is thinly sliced fresh radish. Most of the taco trucks near me serve them in their tacos. They add a great refreshing crunch. Give it a try
Hi Andrea! I’m so glad you enjoyed this recipe! Radish is a refreshing and crunchy addition. Thank you for the feedback.