Crispy baked chicken tacos are the ultimate weeknight dinner hero. Think warm, golden shells stuffed with juicy seasoned chicken, melty cheese, and all your favorite toppings, ready in about 25 minutes.
This easy oven-baked chicken taco recipe is a family-friendly dinner that works for Taco Tuesday, Cinco de Mayo, or any night you want a no-fuss meal that everyone will love. You can even shortcut it with rotisserie chicken, like this recipe for Chicken Bacon Ranch Crescent Ring, to get dinner on the table in under 15 minutes.
Baked chicken tacos are made by filling hard taco shells with seasoned chicken, beans, and cheese, then baking them in the oven until crispy and melty. For a faster version, use rotisserie chicken. To keep shells crunchy, pre-bake them, drain canned ingredients, and serve right away.
A quick look at the recipe
- Ready in: 25 minutes
- Ingredients: 10
- Makes: 8 tacos
- Difficulty: Easy → "No-Fuss Favorite"
- Make-Ahead Friendly: Yes; prep the filling up to 24 hours in advance, then assemble and bake just before serving.
Jump to:
- A quick look at the recipe
- Why you’ll love this recipe
- Ingredient notes and substitutions
- Recipe variations
- How to make baked chicken tacos
- Serving suggestions
- How to keep taco shells crispy
- Storing and reheating leftovers
- Recipe FAQs
- Tips to ensure this recipe turns out perfectly
- More easy taco recipes you’ll love
- Recipe:
Why you’ll love this recipe
- Quick and easy - baked in the oven with minimal prep. Another family-favorite taco night option is Blackened Shrimp Tacos with Avocado Salsa.
- Family-friendly - Like this Tex-Mex favorite, Sour Cream Chicken Enchiladas, everyone gets to pile on their own toppings.
- Versatile - make with raw chicken, rotisserie, or even leftover chicken.
- Crowd-pleaser - Like this creamy dip for parties, Smoked Queso Dip is perfect for parties, Taco Tuesday, or game day spreads.
Southern comfort food made simple and shareable..
Ingredient notes and substitutions
Let's talk ingredients: what you need, what you can swap, and how to make it work with what's in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Chicken - Boneless, skinless breasts or thighs. For the fastest version, use shredded rotisserie or leftover chicken.
- Taco seasoning mix - Store-bought or homemade. Use mild, original, or hot depending on your spice preference.
- Green chilies - Canned, drained well to prevent soggy shells. Add onion and garlic to the skillet for extra depth.
- Taco shells - This recipe is written for hard stand-up corn shells (like Old El Paso Stand 'N Stuff), which make filling and baking easy. Optional variation: If you'd rather use soft corn or flour tortillas, you can! Follow the sheet pan folded tortilla method in the Recipe Variations section for an extra-crispy, baked-quesadilla style taco.
- Black beans - Optional but hearty. Drain before using.
- Cheese - A Mexican blend melts beautifully. Freshly shredded works best.
- Toppings - Pico de gallo, salsa, shredded lettuce, sour cream, avocado, jalapeños, cilantro, lime wedges.
Recipe variations
- Rotisserie shortcut - Ready in under 15 minutes.
- Beef or pork swap - Ground beef, ground turkey, or shredded pork all work well.
- Seafood version - Try my Blackened Shrimp Tacos with Avocado Salsa for a bold twist.
- Healthier swaps - Use light cheese, baked tortillas, or extra veggies like peppers and onions.
Sheet pan folded tortilla method (if using soft tortillas)
This recipe calls for purchased hard stand-up taco shells, but if you prefer using soft flour or corn tortillas, you can still get that irresistible crunch with this easy sheet pan method:
- Warm the tortillas - Wrap corn or flour tortillas in a damp paper towel and microwave 20-30 seconds (or warm briefly in a skillet) so they bend without cracking.
- Add a little oil - Lightly brush or spray one side with olive oil or cooking spray. This helps them bake up golden and crisp.
- Fill and fold - Spread a thin layer of chicken filling and cheese on half of each tortilla. Fold into a half-moon shape, pressing gently so it stays closed.
- Bake until crispy - Arrange folded tacos in a single layer on a sheet pan, oiled side out. Bake at 400°F for 12-15 minutes, flipping halfway through, until both sides are crisp.
- Top and enjoy - Add fresh toppings like salsa, avocado, lettuce, or sour cream once they're out of the oven.
Think of this as the baked-in-the-oven cousin of quesadillas-crispy on the outside, gooey inside, and perfect for when you want a hands-on taco night with soft tortillas.
How to make baked chicken tacos
- Preheat oven to 350°F. Place taco shells in a 9×13 dish and bake for 5 minutes to crisp.
- Cook chicken: Heat oil in a skillet over medium. Add onion and garlic (optional), then chicken. Cook 4-5 minutes until cooked through. Stir in green chilies, taco seasoning, and a splash of water. Simmer until the liquid evaporates. Add lime juice.(Quick version: Warm shredded rotisserie or leftover chicken with seasoning, chilies, and lime juice)
- Assemble tacos: Spoon chicken mixture into shells, add black beans if using, then top with cheese.
- Bake for 5-7 minutes, until cheese is melted.
- Serve immediately with your favorite toppings for maximum crunch.
**If you need to keep the baked tacos warm before serving, place them in a 200°F oven and lightly cover them with foil.
Serving suggestions
Pair these crispy baked chicken tacos with:
- Sides: Mexican rice, elote (street corn), or my Mexican chopped salad.
- Apps: Smoked queso, hot corn dip, macho nachos, or cheese quesadillas.
- Drinks: Frozen limeade margaritas, strawberry agua fresca, or tequila lime spritzers.
How to keep taco shells crispy
- Always pre-bake the shells before filling.
- Drain canned ingredients (chilies, beans) thoroughly.
- Keep filling and shells separate if prepping ahead.
- Reheat tacos on a wire rack in a 375°F oven for 8-10 minutes to bring back crunch.
Storing and reheating leftovers
- Hard shell version - These are best enjoyed right after baking. If you have leftovers, refrigerate for up to 3 days, but the shells will soften. To re-crisp, place tacos on a wire rack over a baking sheet and bake at 350°F for 10-12 minutes, or until hot and the shells regain some crunch.
- Soft folded tortilla version - Store in the fridge for up to 3 days. To reheat and keep them crispy, warm in a 375°F oven for 8-10 minutes on a baking sheet or reheat in a dry skillet over medium heat until the tortillas crisp back up and the cheese melts again. Avoid microwaving, as it makes the tortillas chewy.
Recipe FAQs
Not overly! Use mild taco seasoning and skip jalapeños for a kid-friendly version.
Yes, prep the filling up to 24 hours in advance, then assemble and bake just before serving.
Breasts are lean and quick-cooking, while thighs are juicier and more flavorful.
Yes. They'll be softer unless you bake them folded on a sheet pan for crispness.
Yes, if you use corn shells and a gluten-free taco seasoning.
Yes! While this recipe is written for hard stand-up taco shells, you can absolutely use soft flour or corn tortillas. For the best results, follow the sheet pan folded tortilla method (see the Recipe Variations section) to bake them into crispy, handheld tacos.
Tips to ensure this recipe turns out perfectly
- Don't overcook the chicken; it can dry out quickly.
- Drain canned ingredients well to prevent soggy shells.
- Serve immediately after baking for the crispiest shells.
- If using soft flour or corn tortillas, try the sheet pan folded method in the Recipe Variations section for an extra-crispy alternative to hard shells.
More easy taco recipes you’ll love
⭐ ⭐ ⭐⭐⭐ If you make this recipe, please leave a comment and star rating below; I'd love to hear how your taco night turned out!
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Easy and Crispy Baked Chicken Tacos (Quick Rotisserie Option!)
Ingredients
- 8 stand-up taco shells
- 1 tablespoon olive oil
- 1½ pounds chicken, cooked and cubed or shredded
- ¼ cup water
- 5 ounces chopped green chiles, drained
- 3 teaspoons taco seasoning mix
- 15 ounces black beans, rinsed and drained
- 1 cup shredded Mexican blend cheese
- 1 cup cherry tomatoes, finely diced
- ½ cup sliced jalapenos, deseeded and finely diced
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F. Place the shells in a 9″ x 13-inch baking dish lightly sprayed with non-stick cooking spray. Bake for 5 minutes. Remove from the oven and set aside.
- Add oil to a skillet over medium heat. When the oil is hot, add the chicken, and cook for about 4-5 minutes or until the chicken is cooked through.
- Add the water, green chiles, and taco seasoning, stir to combine, and cook for 3-4 minutes or until the water has evaporated.
- Add the filling mixture to the taco shells.
- Top with the black beans and cheese.
- Place the tacos back in the oven and cook for 5 minutes or until the cheese has melted.
- Remove from the oven, and before serving, top with tomatoes, jalapenos, and sour cream or your favorite toppings.
Notes
- Don't overcook the chicken-it can dry out quickly.
- Drain canned ingredients well to prevent soggy shells.
- Serve immediately after baking for the crispiest shells.
- If using soft flour or corn tortillas, try the sheet pan folded method in the Recipe Variations section for an extra-crispy alternative to hard shells.
Nutrition
Grits and Pinecones has been serving up delicious recipes with a Southern flair for nearly a decade. From tried-and-true classics to easy modern favorites, every dish is made with simple ingredients and plenty of love. Whether you're planning a holiday feast, a Sunday supper, or a quick weeknight meal, you'll find recipes here that are quick, easy, and perfect to share with family and friends.
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