WHAT’S FOR DINNER?
Baked Chicken Tacos
Array/5
COOK TIME
10 min
TOTAL TIME
25 min
SERVINGS
10 servings
Taco night is even easier with this Baked Chicken Tacos recipe! Crispy shells, tender chicken, and plenty of melty cheese all bake together on one sheet pan for a quick weeknight dinner. Serve with your favorite toppings and you’ve got an easy, customizable favorite!
When it gets busy in this house, it gets way too easy to turn to thoughts of a drive through or restaurant, but I’m getting better about this! Instead, I look for ways to make things EASIER and cut down on cooking time so I can get easy dinners on the table fast.
For instance, taco night. We all love it, but why don’t we let the oven do most of the work, right? That’s where this recipe for chicken tacos baked in the oven comes in. Instead of a bunch of pans on the stove, you simply line up your tack shells in a baking dish, fill them with all the goodies, then let them bake until everything is hot and crispy.
And to make it even easier, I don’t even make ground taco meat! I use the power of the grocery store and use shredded rotisserie chicken instead. It cuts down on prep, keeps the flavor, and makes it even more high protein especially if you add refried beans to your taco!
You can bake tacos in the oven when you have a big family dinner, or when you want to keep it sweet and simple. Everyone just takes a warm taco off the baking dish and then adds their favorite toppings like sour cream, shredded lettuce, salsa, or my favorite homemade guacamole!
Ingredients You’ll Need
Olive Oil – You’ll need a bit of neutral flavored oil to start sauteing the onions. This will release their flavor and also makes sure they cook completely when baked in the oven.
Onion – A classic taco ingredient, onion, adds sweetness and depth to the chicken mixture as it cooks.
Cooked Chicken – Using rotisserie chicken is a lifesaver on busy nights, but leftover cooked chicken works just as well.
Taco Seasoning – This blend of spices brings all the classic taco flavor. You can use a store-bought packet or a homemade taco seasoning.
Diced Tomatoes – A can of diced tomatoes adds juiciness and a little tang to the filling. Make sure to drain them so your tacos don’t get soggy.
Green Chiles – These mild chiles bring just enough flavor and warmth without being too spicy.
Stand and Stuff Taco Shells – These sturdy taco shells are perfect for baking because they stand upright and hold all the layers.
Refried Beans – A layer of beans at the bottom of each shell adds creaminess and keeps the filling in place.
Mexican Shredded Cheese – Cheese ties the whole dish together. I use a Mexican blend but you can also use your favorite cheddar or pepperjack.
Toppings – Sour cream, salsa, lettuce, jalapeños, guacamole, this is where everyone can make these tacos their own!
Step By Step Instructions
Prepare for baking: Preheat the oven to 400°F. Spray a 9×13 baking dish with nonstick cooking spray.
Make taco seasoning: If using the homemade mix, stir together the spices from the recipe card until completely combined and set aside. You’ll use 2 tablespoons for the filling and can store the rest.
Build the chicken filling: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add ½ cup diced onion and cook until softened.Stir in 1½ cups shredded cooked chicken, 2 tablespoons taco seasoning, 1 can diced tomatoes (drained), and 1 can chopped green chiles (drained). Reduce heat and simmer 5 to 6 minutes, then taste and adjust seasoning if needed.
Pre-bake the taco shells: Arrange 10 stand-and-stuff taco shells upright in the prepared 9×13 baking dish, packing them snugly so they stand tall. Bake for 5 minutes to crisp the shells and help them hold up to the filling.
Fill with chicken and beans mixture: Spread about 1 tablespoon refried beans in the bottom of each warm shell. Spoon the chicken mixture into each shell, filling to the top. Try to distribute the filling evenly so every baked chicken taco cooks the same.
Top with cheese: Sprinkle Mexican blend cheese over the tacos. Make sure each shell gets a generous amount so it melts and holds everything together.
Bake the chicken tacos: Return the pan to the oven and bake 7 to 10 minutes, or until the cheese is fully melted and the taco shells are crisp at the edges.
Finish and serve: Add your favorite taco toppings. Serve hot, straight from the baking dish. Enjoy!
Expert Tips
Drain the canned tomatoes and green chiles really well. Press them through a strainer or pat with paper towels after draining in the can so excess liquid doesn’t soften the shells.
Warm the refried beans on low heat or in the microwave until just spreadable. Soft beans glide into the shells without cracking them.
For extra crispy shells, lightly coat the taco shells with a thin brush or mist of oil before the quick pre-bake. It gives them extra crunch and helps keep them from getting soggy.
Keep the filling warm while you assemble the tacos. Warm filling jump-starts the cheese melt and shortens bake time.
Pack the shells snugly in the baking dish so they stay upright. A strip of foil along the sides helps keep the end shells from tipping.
Layer a pinch of cheese first under the filling, then add more on top. The bottom layer works like edible glue to hold the filling in place.
Let the tacos rest briefly for 2 minutes after baking. The cheese sets up just enough to keep the shells crisp and easy to lift.
Ways To Customize
Swap shredded beef or ground turkey for the chicken to change up the protein.
Stir black beans or pinto beans into the filling for extra heartiness.
Replace the Mexican blend cheese with sharp cheddar, Monterey Jack, or even pepper jack for a spicier option.
Add sautéed bell peppers and corn to the filling to sneak in more vegetables.
Layer a little queso or nacho cheese sauce under the chicken for a creamy, melty version.
Use chipotle powder in the seasoning for a smoky flavor.
Swap refried beans for mashed black beans or Spanish rice at the bottom of each shell for a different base.
Baked Taco Topping Ideas
Shredded lettuce
Diced tomatoes
Chopped onions (raw or pickled)
Sliced jalapeños (fresh or pickled)
Sour cream
Guacamole
Salsa (mild, medium, or hot)
Pico de gallo
Fresh cilantro
Lime wedges for squeezing
Shredded cheddar cheese
Queso fresco or cotija cheese
Pickled red onions
Roasted corn or corn salsa
Black olives, sliced
Hot sauce or taco sauce
Avocado slices
Diced mango or pineapple salsa
Radishes, thinly sliced
Crumbled tortilla chips for crunch
Fresh green onions or scallions
Refried beans as a topping layer
Shredded red or green cabbage
Jalapeño crema or chipotle crema
Chopped roasted peppers (poblano, bell, or Anaheim)
Storage Instructions
Leftover baked chicken tacos are best stored in an airtight container in the refrigerator for up to 2 days. The taco shells will soften the longer they stay in the fridge. For the best results, store the filling and shells separately if you know you’ll have extras. Reheating can be a little tricky since the shells don’t stay crisp, but warming them in the oven at 350°F for about 10 minutes works better than the microwave. If you want a fresher texture, spoon the leftover filling into new taco shells just before reheating and topping. Freezing is not recommended.
FAQ
Can I use other types of taco shells?
You can, but the stand up ones are the easiest as they have a flat bottom that will stay put in a baking dish. If you want to use other types of hard shells, consider purchasing an oven safe taco holder that looks like a squiggly piece of metal.
Can I make these baked chicken tacos ahead of time?
You can prep the filling up to 2 days in advance and keep it in the fridge. Wait to assemble and bake the tacos until right before serving so the shells stay crispy.
What’s the best way to keep taco shells from cracking when filling them?
Warm the shells in the oven for a few minutes before adding the beans and filling. A quick pre-bake softens them slightly so they don’t split as you spoon in the ingredients.
How do I serve these for a crowd without them getting cold?
Bake the tacos in batches and keep the first pan warm in the oven at 200°F until ready to serve. Set out toppings buffet-style so guests can dress them up fresh.
What if I don’t have refried beans on hand?
You can spread a thin layer of mashed black beans or even Spanish rice at the bottom of each shell. The idea is to create a barrier that keeps the shells from getting soggy.
Can I bake these on a sheet pan instead of a casserole dish?
Yes, as long as the shells have side support so they don’t fall over. Use a rimmed sheet pan and pack the shells tightly, or use a taco holder if you have one.
More Taco Dinner Recipes
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Baked Chicken Tacos
We love these Baked Chicken Tacos in our house! Super easy dinner idea for those busy nights. Simple ingredients, quick to make and so yummy! Homemade taco seasoning, chicken taco shells and lots of cheese!
Ingredients
1 Tablespoon olive oil
1/2 cup onion, diced
1/2 pound (1 1/2 cups) cooked chicken, shredded (Rotisserie chicken for the win)
2 Tablespoons Taco Seasoning (Recipe below)
1 can diced tomatoes (14.5 ounce can), drained
1 can (4.5 ounce) chopped Green Chiles, drained
10 Stand and Stuff Taco Shells
8 ounces (1/2 can) Refried Beans
2 cups Mexican Blend Cheese
Your choice of toppings: Sour Cream, Salsa, Shredded lettuce, jalepenos, guacamole, etc.
Taco Seasoning
3 Tablespoons chili powder
2 Tablespoons ground cumin
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon dried oregano
2 teaspoons paprika
1 teaspoon kosher salt
1 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees. Spray a 9×13 baking dish with nonstick spray.
- Taco Seasoning: Mix all ingredients together in a small bowl until combined. Place in an airtight container or ziploc bag until ready to use. This makes a lot, so you will not use all of it for this recipe.
- In a large skillet, heat one Tablespoon of olive oil over medium heat. Add onion to the skillet and cook for a few minutes until soft.
- Add the shredded chicken, 2 Tablespoons taco seasoning, tomatoes and green chiles. Stir and reduce heat to a simmer. Cook for about 5-6 minutes.
- Place the taco shells in the baking dish standing up. You will have two on each side as well. Bake the shells for 5 minutes then remove.
- Add 1 Tablespoon Refried Beans to the bottom of each taco shell and spread out along the bottom. Spoon the chicken mixture over the refried beans and fill to the top.
- Sprinkle cheese over top each taco, don’t be shy. Bake for 7-10 minutes until the cheese is melted.
- Remove from the oven and serve with your favorite toppings!
Notes
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