My crispy baked chicken tacos have been one of my most trusted recipes over the years. They’re so easy to make in 30 minutes, and they always satisfy! Filled with shredded chicken, enchilada sauce, and plenty of cheese, these sheet pan tacos crisp up in the oven like you wouldn’t believe. I love dipping them in my cilantro lime sauce for the perfect bite!
Crispy Oven-Baked Tacos with Shredded Chicken
I’ve been making these oven-baked chicken tacos for the last decade, so I figured it’s about time I share the recipe. I’ve made them more times than I can count — for game day parties, Taco Tuesday, and everything in between. These are the perfect hybrid of hard shell and soft shell tacos. I stuff soft flour tortillas with shredded chicken and loads of cheese, but baking them in the oven turns them into crispy, crunchy tacos that rival a true hard taco. They’re so quick to throw together too. Just toss the tacos on a sheet pan and let them bake for about 15 minutes, then they’re ready to eat!
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My secret to the crispiest chicken tacos!
How do I turn flour tortillas into golden-brown taco shells that add a crunch to every bite? It’s simple! Before baking these chicken tacos, I give each tortilla a generous coating of cooking oil. The oven does the rest! I just make sure I flip the tacos over so both sides get crisp.
Baked Chicken Tacos Recipe
Equipment
- Large Skillet
- Baking Sheet
Ingredients
- 3 cups shredded cooked chicken (*)
- 8 ounces red enchilada sauce (or taco sauce**)
- 3 cups shredded cheddar cheese (***)
- 10 6-inch flour tortillas (****)
- cooking oil (or cooking spray)
Optional Toppings:
- chopped cilantro
- chopped green onion
- lime wedges
- salsa
- cilantro lime sauce (see notes for recipe)
Instructions
- Preheat oven to 400℉.
- Add the shredded chicken and enchilada sauce to a large skillet over medium heat. Stir to combine and cook until heated through.3 cups shredded cooked chicken, 8 ounces red enchilada sauce
- Place about ¼ cup each of chicken and cheese on one half of a tortilla.3 cups shredded cheddar cheese, 10 6-inch flour tortillas
- Fold the other half of the tortilla over the filling. Repeat with the remaining tortillas, chicken, and cheese.
- Place the tacos on a large sheet pan. Brush each one with oil (or spray with cooking spray).cooking oil
- Bake for 10 minutes until the tops are golden brown. Then, flip the tacos and bake for another 5 minutes.
- Top with cilantro, green onion, and squeeze of lime juice. Serve with cilantro lime sauce and salsa.chopped cilantro, chopped green onion, lime wedges, salsa, cilantro lime sauce
Notes
- Since this recipe uses cooked chicken, it only takes a few minutes to heat it up on the stovetop. Don’t let it go too long or it will dry out.
- I recommend lining the baking sheet with parchment paper to prevent sticking, and to make cleanup extra easy.
- Be sure to flip the tacos while baking so both sides get crispy. If you don’t flip, the bottom will be soft. You can brush the other side with oil before finishing as well.
- The cilantro lime sauce is my favorite quick sauce for serving. But these tacos also taste great with taco sauce, hot sauce, ranch, or salsa.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Bake Chicken Tacos in the Oven Step by Step
Prep: Gather the list of ingredients for this sheet pan chicken tacos recipe. Preheat your oven to 400℉, and line a baking sheet with parchment paper for easy cleanup.
Warm the Chicken: Add 3 cups of shredded cooked chicken and 8-10 ounces of red enchilada sauce to a large skillet over medium heat. Stir for just a few minutes, to evenly coat the chicken in the sauce and let it heat through. Since the chicken is already cooked, it just needs a few minutes to warm up.
Assemble the Tacos: Place about ¼ cup each of the chicken and cheese on one half of a tortilla. Then fold the other half of the tortilla over the filling. Repeat with the remaining tortillas, chicken, and cheese. I used a total of 3 cups of shredded cheddar cheese, and 10 fajita-size flour tortillas. Adjust the amount to your preference, but be careful not to over-stuff the tortillas.
Make them Crispy: Place the assembled chicken tacos on the prepared sheet pan. Brush each one with oil, or spray with cooking spray.
Bake the Tacos: Bake chicken tacos in a 400℉ oven for 10 minutes, until the tops are golden brown. Then flip over the tacos, coat with more oil, and bake for another 5 minutes. Serve while hot, with your favorite toppings, garnishes, or sauces.
Make the Cilantro Lime Sauce: If you want to make my favorite dipping sauce; blend together ½ cup of mayonnaise, ¼ cup of packed cilantro leaves, 1 chopped green onion, ½ clove of garlic, and the juice of 1 lime until smooth. Drizzle or dip and enjoy!
How to Store, Freeze, and Reheat
Store leftover baked chicken tacos in a resealable bag in the refrigerator for up to 3 days, or in the freezer for up to 2 months. The tortillas may turn slightly soggy or soft when stored. For best results, let them cool fully, then wrap them individually in foil or parchment to help prevent moisture accumulation. Reheat in a 400℉ oven or air fryer until warmed through.
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