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Baked chicken tacos
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Baked Chicken Tacos Recipe

Made with just 5 ingredients, these crispy and cheesy baked chicken tacos are so quick and easy to make in the oven for game day or weeknight meals!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Mexican
Servings: 6
Calories: 516kcal
Author: Becky Hardin

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
    Cooking shredded chicken with taco seasoning.
  • 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
    Assembling chicken taco with cheese on a flour tortilla.
  • Fold the other half of the tortilla over the filling. Repeat with the remaining tortillas, chicken, and cheese.
    Folded flour chicken taco.
  • Place the tacos on a large sheet pan. Brush each one with oil (or spray with cooking spray).
    cooking oil
    Brushing chicken tacos with oil.
    • Coating the tacos with cooking oil is what makes them super crispy.
  • Bake for 10 minutes until the tops are golden brown. Then, flip the tacos and bake for another 5 minutes.
    Crispy oven-baked chicken tacos on a sheet pan.
  • 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
    Cheesy baked chicken tacos served with salsa and cilantro lime sauce.

Notes

*Use any shredded, cooked, or leftover chicken. Grabbing a rotisserie chicken from the store works great!
**Use about 8-10 oz. of the enchilada sauce -- it's up to your taste. You can use red or green enchilada sauce, or a taco sauce.
***You can swap in Colby jack or a Mexican blend cheese.
****I recommend using 6-inch (fajita-size) flour tortillas for this recipe. You can easily swap in any tortillas you prefer, but it may affect the portion sizes and timing.
Cilantro lime sauce: Blend together 1/2 cup mayonnaise, 1/4 cup packed cilantro leaves, 1 chopped green onion, 1/2 clove garlic, and juice of 1 lime until smooth.
Becky's Top Tips:
  • 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.
Storage: Store baked chicken tacos in a resealable bag in the fridge for up to 3 days, or in the freezer for up to 3 months.

Nutrition

Calories: 516kcal | Carbohydrates: 29g | Protein: 35g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 109mg | Sodium: 1118mg | Potassium: 266mg | Fiber: 2g | Sugar: 5g | Vitamin A: 847IU | Vitamin C: 1mg | Calcium: 481mg | Iron: 3mg