Baked chicken tacos are what I make when I want taco night to feel special without actually doing that much. Ready in 30 minutes with shredded chicken, cheese, salsa, and corn tortillas. These baked tacos are perfect for dipping into salsa or queso.
If you love an easy taco night, my slow cooker chicken tacos are another one worth bookmarking - you do almost nothing and end up with the most tender, flavorful chicken.
Ingredients & Substitutions
Shredded Chicken: You'll need 2 ½ cups. Rotisserie chicken is the fastest version, or use leftover chicken you already have on hand. You can also make your own (see the notes in the recipe card for how I do it). For ground chicken, use my Crispy Baked Beef Taco recipe as the base and swap in lean ground chicken.
Spices: I use smoked paprika, garlic powder, and onion powder. A packet of taco seasoning works too if that's what you have.
Chipotle Chili Powder (optional): Adds a touch of heat and smoky flavor. Skip it if you're making these for little ones.
Corn Tortillas: Corn tortillas give you that true, crispy baked chicken taco crunch and are my favorite. Flour tortillas work but bake 4-6 minutes less and oil them well to prevent sticking.
Cheese: Monterey Jack is my go-to for this recipe. Mexican blend, Pepper Jack, Oaxaca, or cheddar also work.
Oil: Olive oil or avocado oil both work. Brush a thin layer onto each tortilla. If you use cooking spray, don't go too light. Do 2-3 passes to make sure there's enough coverage for the tortillas to crisp up.
Full ingredient list with quantities in the recipe card below
How to Make Shredded Chicken
If you're not using rotisserie chicken, here's my favorite method for making shredded chicken:
- Preheat the oven to 400°F.
- Season chicken breasts with olive oil, salt, pepper, onion powder, and garlic powder.
- Bake for 25-35 minutes, depending on size, until the internal temperature reaches 165°F.
- Let the chicken cool for 5-10 minutes, then shred while it's still warm (it shreds so much easier that way!).
Make Ahead: Store shredded chicken in an airtight container in the fridge for up to 4 days.
How to Make Easy Baked Chicken Tacos
Step 1 | Make the Filling
Combine shredded chicken, spices, and salsa in a bowl.
Step 2 | Oil the Tortillas
Warm the tortillas. Brush one side with olive oil and place them oil-side down on a sheet pan.
Step 3 | Fill the Tortillas
Add cheese to half of each tortilla, top with the chicken mixture, and sprinkle on more cheese. Fold the tortilla over and press gently. Repeat for all tortillas.
Step 4 | Bake the Tacos
Bake at 450F for 16 minutes, flipping halfway through. Serve hot with sour cream, salsa, or guacamole.
Tip
Skip the aluminum foil! It prevents the tortillas from getting as crisp and can cause them to stick. For the best results, use a nonstick or ceramic-coated pan.
Recipe Questions
Warm the tortillas before folding to prevent cracking. If they still won't stay folded, secure them with a toothpick while baking.
Yes! Flour tortillas bake faster than corn tortillas. Reduce the baking time by 4-6 minutes and make sure to oil them well to prevent sticking.
Ensure the side of the tortilla touching the pan is oiled. For best results, use a nonstick or ceramic pan.
The oven or air fryer at 375°F for a few minutes brings the crispiness back. The microwave works in a pinch, but the tortillas will soften.
Favorite Toppings and Sauces
- Guacamole - Rich and creamy, it balances out the crispy corn tortillas. My homemade guacamole comes together in about 5 minutes and leaves the store-bought version in the dust.
- Pico de Gallo - Fresh and vibrant! Homemade pico packs way more flavor than anything from a jar.
- Salsa - Pick your favorite variety and spice level.
- Queso - A must for cheese lovers. My homemade white queso dip is what I serve alongside these baked chicken tacos when I feel a little extra.
If you're looking for more taco night ideas, that page is a great place to start.
Sides
- Mexican Rice - Made with just a few simple ingredients. My easy Mexican rice is a classic side that goes with just about anything.
- Poblano Rice - I LOVE this rice. Bold, flavorful, and a perfect match for these tacos.
- Chamoy Fruit Salad - Sweet, tangy, and a little spicy. Fresh fruit tossed with chamoy sauce and Tajín makes a refreshing side that rounds out the meal.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Baked Chicken Tacos (Easy &Crispy)
Ingredients
- 2 ½ cups shredded chicken
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon chipotle chili powder optional, for a little spice
- ½ cup salsa
- 1 tablespoon olive oil
- 10 corn tortillas
- 2.5 cups shredded Monterey Jack or Mexican cheese
Instructions
- Preheat oven to 450F.
- In a large bowl, mix together shredded chicken, smoked paprika, garlic powder, onion powder, chipotle chili powder, and salsa.
- Wrap corn tortillas in a damp paper towel and place them on a plate. Microwave them for 30-60 seconds or until they are pliable.
- Brush one side of a tortilla with olive oil. Place the tortilla on a baking sheet, oiled side down. Add 2 tablespoons of shredded cheese to half of the tortilla, top with ¼ cup of chicken, and 2 more tablespoons of shredded cheese. Fold the tortilla over the filling*.
- Repeat with the remaining tortillas and arrange the tacos in a single layer on your baking sheet.
- Bake for 16 minutes, flipping halfway through. Once the tacos are golden brown, remove them from the oven and let them rest for 3 minutes.
Notes
- Preheat the oven to 400°F.
- Season the chicken breasts with olive oil, salt, pepper, onion powder, and garlic powder.
- Bake for 25-35 minutes, depending on the size of the chicken breasts, until they reach an internal temperature of 165°F.
- Let the chicken cool for 5-10 minutes, then shred it while it's still warm-it's much easier that way!
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Other Baked Taco Variations
- Ground Beef Crispy Tacos - These Crispy Beef Tacos are an easy weeknight win! They take just 35 minutes to make and require only 6 simple ingredients.
- Buffalo Chicken Tacos - Think of them as the best of both worlds: crispy, saucy, and packed with flavor like wings, but with all the taco vibes you love.
- Crispy Refried Bean Tacos - This is a great recipe to make when you don't feel like cooking. Crispy Refried Bean Tacos only have 5 ingredients and 4 simple steps.
Allison S says
Made for my family and were a huge hit! I’ll have to double batch next time - the kids want to take them for lunch! Thank you
Anonymous says
instead of salsa, could I do just canned diced tomatoes with some added seasoning?
Megan Torres says
That could work, make sure to drain your tomatoes!
Linda says
Excellent flavor and easy to make, that’s a win-win! Husband couldn’t stop talking about how good they are! I have some leftover chicken mixture, going to use it for a taco salad tomorrow for lunch!
Brenda H says
These are delicious! My family loved them. Thank you for sharing!
Brett says
Family favorite!! Thanks
Rachael Schoenborn says
made as listed, 3 seperate times. Each time they stick to the pan making it impossible to flip, yet alone eat. 😔
Megan says
I'm sorry to hear that, I usually have the opposite problem. Maybe you need more olive oil or it was your pan. A non-stick or carminic coated pan are best for these tacos.
Elise says
I have made these tacos at least twice a month. I add corn, black beans, scallions and cilantro. Loved the idea of baking tacos. Definitely have to microwave the tortillas so they are playable and stay closed! Thanks for the recipe!
Linda says
What a relief! I love crispy tacos but really dislike frying; it’s my least favorite cooking technique. These were quicker, crispier & less messy than frying. Done with ground beef & a small can of green chilis tossed in. Delish. Thank you for sharing your recipe.