Oven Baked Chicken Tacos

These Oven Baked Chicken Tacos are the perfect solution for when our family wants tacos, but I don’t want to deal with the hassle of frying them. I learned about this baking method from a Pinterest post years ago. I wasn’t sure if we would like them or not, but surprisingly we liked them just as much as fried ones!

We’ve been eating them both ways for a while now. So, whether you’re looking to simplify taco night or just try something new, you have to try these Oven Baked Chicken Tacos.

WHY YOU’LL LOVE THESE OVEN BAKED TACOS

Healthier Option: Baking instead of frying cuts out the oil and calories, but still has that satisfying crunch.

Less Mess: No splattering oil or messy frying pan. Just lay some parchment paper on a baking sheet and toss it after cooking. The cleanup is super easy!

Family-Friendly and Customizable: Easily adapt the filling or toppings to suit everyone’s taste – from mild to spicy or even veggie-loaded.

WHAT CHICKEN TO USE?

Slow-Cooked Chicken: My favorite chicken to use in these tacos is with one of my slow-cooked chicken recipes. Both the Salsa Verde Chicken and the Honey Chipotle Chicken make the best filling for these and give the tacos so much flavor. I’ll throw the chicken in the crock pot earlier in the day, or even make it the day ahead sometimes. Then, putting together the tacos is that much quicker since the chicken is already made.

Rotisserie Chicken: Another quick and easy option is rotisserie chicken. This also works great as the filling, but I recommend seasoning it first. (See next section.)

Chicken You Prepare: If you have some chicken you need to use and have a preferred method of cooking it, go ahead and use it! Boil it, bake it, grill it – it doesn’t really matter. Just make sure it’s fully cooked and shredded. However, I do recommend seasoning it first before filling the tacos. (See next section.)

SEASONING RECOMMENDATION

Seasoning plain chicken will give your tacos so much more flavor. All it takes is a few basic ingredients:

• ½ tsp cumin
• ½ tsp smoked paprika
• ¼ tsp garlic powder
• juice from one lime

Place the shredded chicken in a plastic bag that closes. Add the seasonings and lime juice. Close the bag and shake it until most of the chicken is coated.

INGREDIENTS

• Shredded chicken – Slow-cooked chicken, rotisserie chicken, or about one pound of chicken breast, cooked and shredded. (For more notes about what chicken to use, scroll up to the previous sections.)
• Corn tortillas – Small white or yellow corn tortillas are best.
• Shredded cheese – I love to use Mexican-style blend cheese, but use your favorite. Cheddar, Monterey jack or colby are also great options.
• Optional toppings: Finely chopped cilantro, sliced red onions, avocado, sour cream, a squeeze of lime and salsa. You could also enjoy these as is, with just chicken and cheese.

STEP-BY-STEP INSTRUCTIONS

PREP: Preheat oven to 400℉. Line a baking sheet with parchment paper.

ASSEMBLE: Lay six corn tortillas across the baking sheet. Sprinkle a generous amount of cheese on each one and spread evenly around the tortilla. Scoop a large spoonful of the shredded chicken onto one half of each tortilla. (As pictured.)

BAKE: Place baking sheet in the oven for 5 minutes. Remove tacos from the oven and carefully fold each one in half, bringing the cheesy side over to the chicken side. Lightly press to fold in half. Continue cooking for another 8-10 minutes.

COOL: Allow tacos to cool for about 5 minutes on the baking sheet. Move to a plate and repeat the above steps for the next six tacos.

ENJOY: You can enjoy these tacos, as is, like my kids do – just cheese and chicken. Or, you can add your favorite toppings, like cilantro, sliced onions, avocado, a squeeze of lime, sour cream or extra salsa verde. Enjoy!

TIPS & NOTES

Leftovers: These tacos can be stored in the fridge for up to 2 days and reheated in the oven or air fryer for a quick snack. However, they’re best enjoyed fresh for maximum crispiness.

Easy to Customize: While chicken and cheese are classic, feel free to use ground beef or turkey. You can also get creative with toppings! Add beans, sautéed onions, or peppers for extra flavor and texture. Just be cautious not to overfill, as they may not fold as easily.