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
You never steer me wrong Natasha! These were delicious! Followed the recipe and they were perfection. Thank you!
I’m so glad you loved them, Brittany!
I am wondering about a vegetarian option and thinking onions and peppers and maybe black beans but also maybe just stir frying peppers and onions also with your taco seasoning and adding some to the chicken and also adding some just to the cheese to make a vegetarian option while making a meat option. Has anyone tried to do a veggie option and still do the chicken lol
I want it all lol
Hi there! I have also swapped the meat with a 15-oz can of rinsed and drained pinto beans for vegetarian tacos, but skip the Rotel.
These were amazing and a big hit with my family, Crispy, tasty and lots of flavour.
Thank you, I’m so glad you enjoyed it!
These were AMAZING!!! I would never think they would be this crispy in the oven!! I’ve sent this recipe to everyone! Thank you!!
I’m happy to hear that you loved our Baked Chicken Tacos recipe!
These tacos were a hit with our family! Will definitely make again! Another great recipe!
So happy to hear that, Lisa!
We made these last night – so delish! Ours were a bit soggy, too, I think I didn’t drain the tomato juices enough. They were actually even better reheated in the air fryer for our “elevensies” – gooey inside and crispy on the outside 🙂 Will definitely make again – we added some sour cream, avocado, green onion and mango as toppings…. yum, yum, yum!
These were delicious for my husband and I!! Some of our tacos were soggy on the bottom, any idea how we can avoid that? Thank you for this recipe!
Hi Gillian! I’m glad you loved the recipe. If they were soggy right after baking, you could fold them and then put them on broil for a few mins to crisp up (flipping half way through).
I made this taco recipe last night, it is so delicious and easy to make. My husband wants me to make the shrimp taco recipe tonight. 🙏🏻 Natasha, you are the best!🎉💖
I hope you love the shrimp tacos just as much!
Oh my! The tacos were absolutely delicious! So simple to make and quickly come together! Made these for a Girls Patio Party and did not have any leftover!
These tacos are super easy to make and taste great this is are go to recipe for tacos for now on
Hi Robert! I’m so glad you loved the tacos and found a new favorite.
I just love Bruschetta , it goes well with a nice Glass of Ste. Marguerita Pinot Grigio
Really Delicious and good way to Use up Fresh Ripe Tomatoes and Healthy too.
I’m so happy to hear you love Bruschetta, Sonia! Thank you so much for sharing that with me.We have a Classic Bruschetta recipe you will love!
Made these tacos tonight. Loved the crunchy taco shells. Added guacamole, salsa, green onions, lettuce and sour cream. This is a fabulous recipe! My husband and I both loved them! Kudos to you! Nice video how to also! Thanks Natasha!
Hi Carol! I’m so glad you loved the recipe. Thank you for the wonderful feedback.
Hi Natasha. I got everything at home to make taco,but I don’t have corn tortilla I’ve got in hand wheat tortilla,would that work too or not?
Yes, that should work fine too. I hope you lov the recipe!
Perfect, fast, easy, tasty … everything I need for a busy worknight dinner! I picked up the rotisserie chicken, and just followed the recipe exactly. I also added guacamole! It was brilliant!
Also, LOL to the “Husbands … you have to train them.” So true, right! Great video, great recipe. Keep it up!!
DELICIOUS! Will definitely make these again! Just the right amount of spice for me but in know my family will add hot sauce! GREAT RECIPE!
I’m so glad you loved the recipe! Thank you for the review.
I’m excited to try these. is it one taco per serving?
Thank You, Monique
Hi Monique! Yes, one taco is one serving.
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.