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Baked Chicken Tacos

These Baked Chicken Tacos are crispy at the edges, cheesy in the middle, and easy to make with shredded chicken and fresh toppings.

Prep Time10

Cook Time20

Total Time28

Course: Appetizer, Dinner, Main Course

Servings:

Calories: 243kcal

Author: Davinah

2 cups Slow Cooker Mexican Shredded Chicken click for recipe, or another shredded chicken (see the blog post for tips)
10 small tortillas corn or flour
2 cups Shredded Cheese cheddar, mozzarella, or Mexican blend
3 tbsp Olive Oil for brushing on the tacos

Preheat the oven: Preheat your oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
Warm the tortillas: Warm the tortillas briefly in the microwave, in a dry skillet, or wrapped in a damp paper towel so they fold more easily without cracking.
Place the warm tortillas on a baking sheet: brush the inside lightly with oil.
Build the tacos: Add some of the shredded cheese to one half of the tortillas.
Add the chicken and fold the tortillas
Brush with oil: Lightly brush or spray both sides of the tacos with olive oil. This helps them crisp and brown in the oven.
Bake until crisp: Bake for 15 to 20 minutes, flipping halfway through, until the tortillas are golden, the cheese is melted, and the edges are crisp.
Serve: Serve hot with pico de gallo, avocado, chopped onion, cilantro, and a squeeze of lime.

Warm corn tortillas before filling so they fold without cracking.
Drain extra liquid from the shredded chicken so the tacos can crisp in the oven.
Do not overfill the tortillas. A thinner layer of filling makes them easier to fold and eat.
Add a little cheese before the chicken to help hold the filling together.
Place the tacos seam-side down so they stay closed while baking.
Add toppings after baking so the tortillas stay crisp.
Reheat leftovers in the oven or air fryer for the best texture.