Baked Chicken Tacos Recipe
These Baked Chicken Tacos are a quick and delicious meal featuring corn or flour tortillas loaded with a flavorful mixture of shredded chicken, Rotel tomatoes with green chiles, and taco seasoning. Topped with melted Mexican-style cheese and baked to crispy perfection, these tacos are ideal for an easy weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 10-12 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Tortillas
- 10–12 small corn tortillas (5-inch size) or flour tortillas
- Cooking spray or neutral oil for brushing
Filling
- 2 cups shredded chicken (from rotisserie or cooked chicken)
- 10 oz can Rotel tomatoes and green chiles, drained
- 2 Tbsp taco seasoning
- 1 Tbsp fresh lime juice
Cheese
- 2 cups Mexican-style shredded cheese
Instructions
- Prep Tortillas: Preheat your oven to 425°F (220°C). Lay the tortillas evenly on a large rimmed baking sheet; it’s okay if they slightly overlap. Spray or brush both sides of each tortilla with cooking spray or neutral oil to help them crisp up in the oven. Using two baking sheets or a large sheet pan is recommended for better layering.
- Mix the Filling: In a medium bowl, combine the shredded chicken, drained Rotel tomatoes and green chiles, taco seasoning, and fresh lime juice. Stir thoroughly until the chicken is evenly coated with the seasoning and lime juice, creating a flavorful filling.
- Assemble Open-Face Tacos: Evenly distribute half of the shredded Mexican cheese atop the tortillas laid on the baking sheet. Spoon approximately 1/4 cup of the chicken mixture onto each tortilla, leaving a small border around the edges. Then, sprinkle the remaining cheese over the top of the filling.
- Bake the Tacos: Place the baking sheet in the preheated oven and bake uncovered for 10-12 minutes, or until the cheese has melted and the tortilla edges turn crisp and golden. If using two baking sheets, swap their positions halfway through baking for even cooking. Once baked, carefully use a spatula to fold each taco in half while they are still warm and pliable.
- Garnish & Serve: Transfer the folded tacos to a serving platter. Garnish with your preferred taco toppings, such as sour cream, guacamole, salsa, chopped cilantro, or diced onions, and serve immediately for the best taste and texture.
Notes
- Using small (5-inch) corn tortillas helps them hold their shape and crisp nicely when baked.
- Brushing or spraying the tortillas with oil before baking ensures a crispy, golden result.
- Rotel tomatoes add a mild spicy and tangy flavor; you can substitute with diced tomatoes and green chiles if preferred.
- Feel free to customize toppings to suit your taste—avocado, sour cream, jalapeños, or shredded lettuce all work great.
- If you want a spicier taco, increase the amount of taco seasoning or add a pinch of cayenne pepper to the filling.
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Find it online: https://yumwithmia.com/baked-chicken-tacos-recipe/
