Name: Baked Chicken Tacos
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Mexican
Ingredients: 2 cups cooked shredded chicken (rotisserie or homemade); 1 packet taco seasoning (or 2 tablespoons homemade blend); 1/3 cup water; 1/2 cup salsa; 10 hard taco shells; 1 1/2 cups shredded Mexican blend cheese; 1/4 cup diced red onion; 1/4 cup chopped fresh cilantro; Optional toppings: sour cream, avocado, jalapeños, shredded lettuce, hot sauce

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Crispy, cheesy, and packed with flavor, these baked chicken tacos are one of my favorite quick meals to throw together. With just a few simple ingredients—most of which I usually have on hand—I can create a crowd-pleasing dish that’s perfect for busy weeknights, casual get-togethers, or even a festive taco night. The combination of seasoned shredded chicken, melty cheese, and crunchy taco shells hits all the right notes in under 30 minutes.

Baked Chicken Tacos

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 cups cooked shredded chicken (rotisserie or homemade)

1 packet taco seasoning (or 2 tablespoons homemade blend)

⅓ cup water

½ cup salsa

10 hard taco shells

1 ½ cups shredded Mexican blend cheese

¼ cup diced red onion

¼ cup chopped fresh cilantro

Optional toppings: sour cream, avocado, jalapeños, shredded lettuce, hot sauce

Directions

I preheat the oven to 400°F (200°C).

In a large skillet over medium heat, I combine shredded chicken, taco seasoning, water, and salsa. I let it simmer for 4–5 minutes until the mixture is heated through and slightly thickened.

I arrange the taco shells upright in a 9x13-inch baking dish so they stay stable while baking.

I fill each taco shell evenly with the chicken mixture.

I top each taco with shredded cheese and diced red onion.

I bake for 10–12 minutes until the cheese is melted and the taco shells are crispy.

Once out of the oven, I garnish the tacos with fresh cilantro and any other toppings I like before serving.

Servings and timing

This recipe makes 5 servings, with 2 tacos per person. It takes about 10 minutes to prep and 12 minutes to cook, making the total time just 22 minutes. Each serving has approximately 295 kcal.

Variations

I like switching things up by using ground beef or turkey instead of shredded chicken. If I’m in the mood for a vegetarian version, I go with black beans and corn as the filling. I’ve also swapped out the salsa for enchilada sauce or added a spicy chipotle twist for extra heat. For a gluten-free version, I make sure the taco shells and seasoning are certified gluten-free.

Storage/Reheating

Leftover tacos can be stored in an airtight container in the fridge for up to 3 days. I prefer to remove the toppings before storing. To reheat, I place them in the oven at 350°F for 10–12 minutes to keep the shells crispy. Microwaving works too, but it does soften the shells.

FAQs

How can I keep the taco shells from getting soggy?

I find that placing the taco shells in the oven for a few minutes before filling them helps keep them crispy. Also, avoid overloading them with wet fillings.

Can I make these tacos ahead of time?

Yes, I sometimes prepare the filling in advance and refrigerate it. When I’m ready to bake, I just fill the taco shells and pop them in the oven.

What kind of chicken works best?

I like using rotisserie chicken for convenience, but any cooked, shredded chicken—like leftovers or poached chicken—works great.

Can I freeze baked chicken tacos?

I don’t recommend freezing assembled tacos because the shells get soggy. However, I often freeze the chicken filling separately and assemble fresh when needed.

What toppings go well with baked chicken tacos?

I usually go for sour cream, avocado slices, jalapeños, shredded lettuce, or a drizzle of hot sauce. The options are endless, so I pick my favorites!

Conclusion

These baked chicken tacos are my go-to solution for a quick, flavorful meal that never disappoints. With minimal prep, simple ingredients, and endless ways to customize, I can whip them up anytime the taco craving hits. Whether I’m feeding a hungry family or hosting a casual get-together, this recipe always delivers on taste and ease.

Recipe:

Baked Chicken Tacos

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Author: Cheryl
Total Time: 22 minutes
Yield: 5 servings (2 tacos per person)
Diet: Gluten Free

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Description

Crispy, cheesy, and packed with flavor, these baked chicken tacos are a quick and easy dinner solution. Made with shredded chicken, taco seasoning, salsa, and melty cheese, they come together in under 30 minutes and are perfect for busy weeknights or casual gatherings.

Instructions

Preheat the oven to 400°F (200°C).
In a large skillet over medium heat, combine shredded chicken, taco seasoning, water, and salsa. Simmer for 4–5 minutes until heated through and slightly thickened.
Arrange taco shells upright in a 9x13-inch baking dish.
Fill each taco shell evenly with the chicken mixture.
Top each taco with shredded cheese and diced red onion.
Bake for 10–12 minutes until the cheese is melted and the taco shells are crispy.
Remove from the oven, garnish with chopped fresh cilantro and optional toppings before serving.