Description
These Baked Chicken Tacos are crispy, cheesy, and packed with juicy shredded chicken! Made with seasoned chicken, melty cheese, and crunchy taco shells, this easy weeknight dinner is ready in just 30 minutes. Perfect for Taco Tuesday or any time you’re craving a flavorful, baked taco!
Ingredients
Units
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For the Chicken Filling:
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1/2 cup salsa (or diced tomatoes)
- 1 tbsp taco seasoning
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 cup black beans or corn (optional)
- 1 cup shredded Mexican cheese blend
For the Tacos:
- 10 hard taco shells
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 jalapeño, sliced (optional)
Instructions
Step 1: Preheat & Prepare the Chicken
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded chicken, salsa, taco seasoning, garlic powder, cumin, and black beans (if using).
Step 2: Assemble the Tacos
- Arrange taco shells upright in a 9×13-inch baking dish.
- Fill each shell with chicken mixture, then top with shredded cheese.
Step 3: Bake the Tacos
- Bake uncovered for 10–12 minutes, until the cheese is melted and shells are crispy.
Step 4: Add Toppings & Serve
- Remove from oven and top with lettuce, tomatoes, sour cream, cilantro, and jalapeños.
- Serve warm and enjoy!
Notes
- Make It Spicy: Add ½ tsp chili powder to the chicken or drizzle with hot sauce.
- Soft Shell Option: Use small flour tortillas and bake them flat on a baking sheet.
- Meal Prep: Store baked tacos (without toppings) in the fridge for up to 3 days.
- Cheesy Upgrade: Add queso or extra cheese before baking.