Baked Chicken Tacos

If you love effortless dinners, you have to try these Baked Chicken Tacos with juicy shredded chicken tossed with Rotel and taco seasoning for tons of flavor. There is plenty of cheese that keeps these moist while maintaining a crisp shell, and we use rotisserie chicken to make it even easier!

You'll have these tacos on the table in under 30 minutes, so they are perfect for weeknight meals, but they are tasty enough to serve as party food. Try these for your next Taco Tuesday.

Author: Natasha Kravchuk

Servings: tacos

Calories: 201

Prep Time: 10

Cook Time: 10

Total Time: 20

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

Optional Taco Toppings:

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

-Make the filling ahead: cover and refrigerate up to 24 hours.

-Refrigerate leftover tacos: cool to room temperature and store separately from cold/fresh toppings. Cover and refrigerate for 2-3 days.

-Freezing Tacos: Cool to room temperature, 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.

-Reheating Tacos: set on a baking sheet and bake in the oven at 375˚F for 8-10 minutes or 5-6 minutes in the fryer.

Nutrition Facts

Baked Chicken Tacos

Amount per Serving

Calories

201

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Cholesterol

Sodium

213

Potassium

187

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

240

Vitamin C

Calcium

181

Iron

* Percent Daily Values are based on a 2000 calorie diet.