You’ll love these baked chicken tacos in a crispy shell and juicy chicken seasoned with Mexican spices that you can whip together in no time.
When taco Tuesday hits and you want to make them at home instead of a resturant, why not have something easy to add to the flavor you’re looking for.
Baked chicken tacos are great for this because the taco filling is made on the stove and you baked them to the perfect crispiness.
Over the years I have learned a trick or two for the perfect crispy taco and I’ll share them with you here.
Let’s get started on the recipe.
How To Make Baked Chicken Tacos
Ingredients needed
- Stand and stuff taco shells (must be able to stand)
- Chicken (rotisserie is the easiest choice here)
- Taco seasoning packets
- Onion
- Rotel tomatoes and green chilis
- Black beans
- Cheese
- Cilantro (optional)
- Water
Important tip before cooking the recipe
You need to pre-bake the taco shells first. I know it seems like it’s not important but it is. I am not sure why but if you don’t bake them first when you bake them the second time the insides will fall through the bottom.
Making the baked chicken tacos recipe
- First if using rotisserie chicken, shred and chop the chicken. If you have raw chicken, cook and make shredded chicken but be sure to chop it into pieces. Preheat the oven and pre-bake the taco shells according to the package.
- In a pot on medium high heat with a little oil add in the diced onion and the can of Rotel tomatoes. Cook until the onions become translucent then toss in the beans and chicken.
- Now, add in both taco seasoning packs then water. Allow the pot to come to a boil then lower to a simmer for 10 minutes. This allows time for the seasoning packet to do its job.
- Now, the taco shells should be finished. Place them standing up in a baking dish. The baking dish is a lot more secure than a sheet pan without sides. Stuff the shells with the filling then top with cheese.
- Place in preheated oven for about 10 minutes or until you’ve noticed the cheese has melted.
- Finish the baked chicken tacos with chopped cilantro and a squeeze of lime.
Frequently Asked Questions (FAQs)
Can I use ground chicken instead of shredded?
Yes you can and you do not need to change any of the measurements. The only change you’ll need to make is cooking the ground chicken before you cook everything else. You can even use the same pan and just removed the cook chicken then continue the recipe.
Why are my taco shells soggy?
This is why you have to pre-bake the taco shells. Even the package says it. Another tip is to avoid dripping a ton of the juices in the bottom of the baking dish before putting the chicken tacos in the oven. If every taco is surround by liquid they won’t have a choice but to become soggy. Keep things as dry as possible around the bottom of the shells.
Easy dinner recipes to try next…
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Baked Chicken Tacos
Ingredients
- 1 pack stand and stuff taco shells (10 shells)
- 1 pound shredded chicken, chopped
- 1/2 medium yellow onion, diced
- 10 ounce can of Rotel tomatoes and green chilies, drained & rinsed
- 1/2 15oz can of black beans
- 2 packets taco seasoning
- 2 cups water
- cheese for topping
- cilantro & lime for garnish
Instructions
- First if using rotisserie chicken, shred and chop the chicken. If you have raw chicken, cook and make shredded chicken but be sure to chop it into pieces. Preheat the oven and pre-bake the taco shells according to the package.
- In a pot on medium high heat with a little oil add in the diced onion and the can of Rotel tomatoes. Cook until the onions become translucent then toss in the beans and chicken.
- Now, add in both taco seasoning packs then water. Allow the pot to come to a boil then lower to a simmer for 10 minutes. This allows time for the seasoning packet to do its job.
- Now, the taco shells should be finished. Place them standing up in a baking dish. The baking dish is a lot more secure than a sheet pan without sides. Stuff the shells with the filling then top with cheese.
- Place in preheated oven for about 10 minutes or until you've noticed the cheese has melted.
- Finish the baked chicken tacos with chopped cilantro and a squeeze of lime.