Crispy Baked Chicken Tacos
These crispy baked chicken tacos are irresistibly crunchy and packed full of savory chicken. They are the perfect easy dinner recipe. They are quick to make, fun to eat, and always a crowd-pleaser.
They’ve got all the things you love about classic tacos but baking them in the oven takes it up a notch: the cheese melts perfectly, the flavors meld together, and the corn tortillas develop the most satisfying crunch.
This baked chicken taco recipe was born out of a real-life mom moment. I was sitting at the dinner table, watching my two young kids struggle to eat their tacos. Bits of chicken and cheese falling out with every bite. It was a constant cycle of refilling and reassembling.
That’s when the idea struck: what if I baked them, all neatly tucked and melted together? No more sad, disassembled tacos! Just crispy, cheesy perfection that stays in place and is easy for little hands to hold.
Ingredients
- Shredded chicken: You can prepare chicken your favorite way and shred it or grab a rotisserie chicken.
- Taco seasoning
- Red bell pepper
- Yellow onion
- Corn tortillas
- Refried beans
- Sharp cheddar cheese: Can swap for Mexican or Colby Jack cheese
- Oil: To brush the tortillas with before baking
How to make baked chicken tacos
Step one: Sautee your onions and red bell pepper over oil. Add in shredded chicken, refried beans, and one cup of cheese. Cook on medium low heat until heated through.
Step two: Heat corn tortillas in microwave so they do not rip. Fill half of the tortilla with the filling. Sprinkle on additional cheese. Fold in half and brush both sides with oil.
Step three: Bake at 400 degrees for 15 minutes. Flip and bake an additional 5 minutes. Allow to cool for 3-4 minutes then serve with your favorite toppings!
Why you will love this recipe
Quick & Easy Dinner: With simple ingredients and minimal prep, it’s ready in under 30 minutes.
Crowd-Pleaser: This truly is a top recipe for kids and parents in our house.
Customizable: Swap out the meat or add your favorite toppings!
FAQ
Yes, but they may not be as “crunchy” and require a few extra minutes of bake time.
Be sure to heat them prior to placing the filling in them. I cover them with a damp paper towel and microwave for about 30 seconds.
Absolutely. A rotisserie chicken will make this recipe even easier. I love having the ease of the protein already read to go. You can use any leftover chicken in this Buffalo Chicken Salad (No Mayo).
Substitutions
Corn tortillas: Flour tortillas
Shredded chicken: Ground chicken, ground beef, or pulled pork.
More delicious Mexican dishes
Pair these chicken tacos with Black Bean and Corn Salsa Dip and dip them in the best cilantro lime sauce.
You will also love these quick pork enchiladas! For a lighter option, try this Southwest Chicken Salad (No Mayo!).
Equipment needed
- Baking sheet
- Large skillet
How to store and reheat
Store in the refrigerator in an airtight container. Reheat in the oven at 400 degrees for about 10 minutes until heated through.
Tips for Success
-Watch the tacos closely in the oven towards the end of bake time to ensure they don’t burn.
-Be sure to heat the corn tortillas or else they will rip when you fold them in half. You can heat them in oil on the stovetop or the microwave. In the microwave I cover with a damp paper towel to keep them moist.
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Crispy Baked Chicken Tacos
Equipment
Ingredients
- 15 corn tortillas 6" inch in diameter
- 1 lb. chicken cooked and shredded (I use a rotisserie chicken)
- 2 tablespoons taco seasoning
- 1 red bell pepper diced
- ⅓ cup yellow onion diced
- 1 16 ounce can of refried beans
- 2 cups shredded sharp cheddar cheese divided
- 4 tablespoons oil or butter To brush the tortillas with before baking and cook vegetables
- ¼ cup water
Instructions
- Preheat oven to 400 degrees.
- In a large skillet over medium heat add 1 tablespoon oil. Sautee onions and peppers until soft, about 3 minutes.
- Add cooked shredded chicken, taco seasoning, water, refried beans, and ONE cup shredded cheese.
- Cook until warmed and heated throughout.
- Place tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 30 seconds. This is to ensure the tortillas don't rip.
- On an open tortilla, cover half of it with 1/4 cup of the filling. Sprinkle with additional cheddar cheese. Fold the tortilla in half.
- Brush both sides of the folded tortillas with avocado oil.
- Bake at 400 degrees for 15 minutes. Flip and bake an additional 5 minutes. You want the outside to be crispy and the cheese to be melted. Watch closely towards the end of bake time to ensure they don't burn.
- Allow to cool for a few minutes before enjoying!
Oven baked is the right way to be!
Simple and delicious dinner option. Perfect for the whole family!