If tacos had a glow-up, this Baked Chicken Tacos Recipe would be it. Packed with vibrant flavors, cheesy goodness, and a crispy shell that stands tall, these tacos bring together the best of comfort food and Tex-Mex flair. Perfect for a cozy weeknight dinner or feeding a crowd, this recipe transforms simple ingredients into a festive, crave-worthy dish you’ll want to make again and again.
Ingredients You’ll Need
This recipe calls for straightforward, pantry-friendly ingredients that blend together beautifully. Each plays a vital role, from the juicy shredded chicken to the zingy diced green chiles, creating layers of flavor and texture that make each bite memorable.
- Olive oil: Adds a subtle fruity richness and helps sauté the onions to perfection.
- Shredded cooked chicken: The hearty protein base that soaks up all the flavorful seasonings.
- Taco seasoning: A zesty blend to kick the chicken up a notch with traditional Tex-Mex spices.
- Diced onion: Provides sweetness and a slight crunch when cooked just right.
- Diced tomatoes (fully drained): Adds moisture and tang without making the filling soggy.
- Diced green chiles (fully drained): Brings a mild heat and a fresh, green flavor.
- Hard taco shells: The crispy vessel that holds all the delicious fillings with a satisfying crunch.
- Refried beans: Adds creamy texture and helps keep the filling in place.
- Shredded Mexican blend cheese: Melts beautifully to make the tacos gooey and irresistible.
- Sliced jalapeños: Optional heat for those who love a spicy kick on top.
- Sour cream: Adds a cool, tangy contrast to the warm, spicy filling.
- Salsa: Freshness and vibrant color, perfect for topping.
- Shredded lettuce: Crunch and a burst of green to balance the richness.
- Chopped fresh cilantro: Bright herbaceous notes that lift the entire taco experience.
How to Make Baked Chicken Tacos Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 400°F and lightly spraying a 9×13-inch baking dish with nonstick spray. This sets the stage for crisp, perfectly baked taco shells that won’t stick.
Step 2: Sauté the Onions
Warm the olive oil in a skillet over medium heat, then add the diced onion. Cook for a couple of minutes until they become translucent and fragrant — this releases their natural sweetness, which enhances the overall filling.
Step 3: Combine the Chicken and Seasonings
Mix in the shredded chicken, taco seasoning, drained diced tomatoes, and green chiles. Stir everything thoroughly then reduce to a simmer. Let the flavors meld together for 5 to 8 minutes, stirring occasionally to prevent sticking.
Step 4: Crisp the Taco Shells
Arrange the hard taco shells standing up inside your baking dish—you can fit about 10 by adding two on each side. Bake them empty for 5 minutes so they get nice and crispy, creating the perfect shell for your filling.
Step 5: Add the Layers
Spoon about a tablespoon of refried beans into the bottom of each shell to create a creamy base layer. Then fill each taco nearly to the top with the chicken mixture, making every bite burst with juicy, savory flavor.
Step 6: Cheese It Up and Bake Again
Generously sprinkle shredded Mexican blend cheese over each filled taco—the more cheese, the merrier! Pop them back into the oven for 7 to 10 minutes or until the cheese melts fully and the shells’ edges turn a glorious golden brown.
Step 7: Add Your Favorite Toppings
Once out of the oven, top these beauties with sliced jalapeños, sour cream, shredded lettuce, fresh cilantro, and salsa. The contrast of cool, spicy, creamy, and crisp makes this Baked Chicken Tacos Recipe so incredibly delightful.
How to Serve Baked Chicken Tacos Recipe
Garnishes
Adding colorful garnishes like chopped cilantro, tangy sour cream, and fresh salsa transforms these tacos from tasty to unforgettable. A few sliced jalapeños bring welcome heat for those craving a little extra fire.
Side Dishes
Pair your baked chicken tacos with classic Mexican sides like Spanish rice, refried beans, or a simple corn salad. These sides complement the bold flavors of the tacos while rounding out the meal perfectly.
Creative Ways to Present
Try serving these tacos family-style on a large platter surrounded by small bowls of assorted toppings. Guests can then customize their tacos, making the meal interactive and fun. You can even swap hard shells for soft tortillas for a different texture experience.
Make Ahead and Storage
Storing Leftovers
Leftover baked chicken tacos keep well in an airtight container in the refrigerator for up to 3 days. Just cover them tightly to preserve freshness and prevent the taco shells from becoming soggy.
Freezing
While assembled tacos don’t freeze as well due to the crisp shells, you can freeze the chicken filling separately for up to 2 months. Thaw overnight in the fridge, reheat, and then assemble fresh tacos as needed.
Reheating
To reheat leftovers, remove any cold toppings first, then warm the tacos in a preheated oven at 350°F for 5-7 minutes to regain crispness. Adding fresh toppings after reheating keeps each bite vibrant.
FAQs
Can I use shredded turkey instead of chicken?
Absolutely! Shredded turkey works just as well in this recipe and pairs nicely with the taco seasoning and toppings for a flavorful twist.
What if I don’t have refried beans?
You can skip the beans or substitute with mashed black beans or even a layer of guacamole for creaminess and a different flavor profile.
Are there any good vegetarian options?
Definitely! Swap the chicken for sautéed vegetables like bell peppers, mushrooms, and zucchini combined with the taco seasoning for a tasty meat-free version.
Can I make this recipe gluten-free?
Yes! Just be sure to select hard taco shells labeled gluten-free and double-check your seasoning to avoid any hidden gluten.
How spicy are these tacos?
The heat level is moderate thanks to the green chiles and optional jalapeños, but you can adjust by adding more or less of these ingredients or choosing milder toppings.
Final Thoughts
This Baked Chicken Tacos Recipe is one of those dishes that feels like a warm hug and a fiesta all in one bite. Its ease, amazing flavor, and versatility guarantee it will earn a special place in your dinner rotation. Go ahead and give it a try — your taste buds will thank you!
Print
Baked Chicken Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 10 tacos
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Description
These baked chicken tacos are a flavorful and easy dinner option featuring shredded chicken seasoned with taco spices, tomatoes, and green chiles, nestled in crisp taco shells, topped with melted cheese and fresh garnishes. Perfectly baked to deliver a satisfying crunch and melty cheese goodness, these tacos make a crowd-pleasing meal.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- ½ pound shredded cooked chicken (Rotisserie chicken recommended)
- 1 ounce taco seasoning
- ½ cup diced onion
- 14.5 ounces diced tomatoes, fully drained (1 can)
- 4.5 ounces diced green chiles, fully drained (1 can)
- 10 hard taco shells (Old El Paso Stand ‘N Stuff recommended)
- 8 ounces refried beans (½ can)
- 2 cups shredded Mexican blend cheese
Optional Toppings
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (204°C) and spray a 9×13-inch baking dish with nonstick spray to prevent sticking.
- Sauté Onions: Heat olive oil over medium heat in a skillet. Add diced onion and cook for 2-3 minutes until translucent and fragrant, developing a sweet aroma.
- Combine Chicken Mixture: Stir in shredded chicken, taco seasoning, fully drained diced tomatoes, and green chiles. Mix well, reduce heat to simmer, and cook for 5-8 minutes to blend the flavors thoroughly.
- Prepare Taco Shells: Stand the 10 hard taco shells upright in the prepared baking dish, fitting them snugly (2 on each side) so they hold their shape during baking.
- Crisp Taco Shells: Bake the empty taco shells for 5 minutes to crisp them up before adding fillings. Then remove them from the oven.
- Add Refried Beans: Spoon about 1 tablespoon of refried beans into the bottom of each taco shell. This adds flavor and helps hold the filling.
- Fill with Chicken Mixture: Top the beans with the cooked chicken mixture, filling the shells nearly to the top for a generous portion.
- Add Cheese: Sprinkle each taco shell liberally with shredded Mexican blend cheese, ensuring a cheesy, melty topping.
- Bake Filled Tacos: Return the baking dish to the oven and bake for 7-10 minutes, or until cheese is melted fully and edges of the shells are browned and crisp.
- Add Toppings and Serve: Remove from oven and garnish with sliced jalapeños, sour cream, shredded lettuce, chopped cilantro, and salsa according to your preference. Serve immediately for best taste and texture.
Notes
- Use fully drained canned tomatoes and green chiles to avoid soggy tacos.
- Rotisserie chicken saves time and adds extra flavor, but any cooked shredded chicken will work.
- Customize toppings based on your taste preferences to make tacos your own.
- For a milder spice level, omit jalapeños or reduce taco seasoning.
- To keep taco shells upright, snugly fit them in the baking dish and consider adding foil crumpled to fill gaps if needed.
