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Baked Chicken Tacos

Featured in: Main Dishes

These baked tacos feature rotisserie chicken, melting cheese, and refried beans in crispy shells. All baked in one pan and ready in 25 minutes—perfect for a quick dinner or party.
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Twistytaste.com
Updated on Fri, 02 May 2025 18:45:15 GMT
A casserole dish holding tacos stuffed with shredded chicken, melted cheese, diced tomatoes, and a sprinkle of fresh herbs. Pin it
A casserole dish holding tacos stuffed with shredded chicken, melted cheese, diced tomatoes, and a sprinkle of fresh herbs. | twistytaste.com

Crispy Oven Tacos with chicken make the perfect dinner when you're short on time but want something tasty. This crowd-pleaser combines zesty shredded chicken, crunchy taco shells, and gooey layers of beans and melted cheese. Ready in under 30 minutes, these baked treats will quickly become a regular request in your family meals.

Beloved Mealtime Hit

I stumbled upon this idea during a hectic evening when I needed a fast dish everyone would enjoy. It's now our must-have for taco nights. There's something wonderful about the shells getting super crunchy while baking as the cheese turns into that dreamy melted goodness. What I love most is how everyone gets to pick their own toppings, making dinner both fun and personal.

Your Shopping List

  • Shredded Chicken: Already cooked and pulled apart - grab a rotisserie chicken to save time.
  • Taco Seasoning: Mix of chili, paprika, garlic, onion, cumin powders and red pepper flakes.
  • Taco Shells: Hard ones that get extra crunchy when baked.
  • Cheese: Mexican blend shreds or any cheese that melts nicely.
  • Green Chiles: For a touch of spice - use canned ones, well drained.
  • Refried Beans: Makes a smooth foundation layer.
  • Diced Tomatoes: Adds chunks of flavor - drain completely to keep things crisp.
  • Onion: Pick white, red, or sweet types for extra punch.

Step By Step Creation

Get Your Shells Ready
Warm the taco shells in a 350°F oven for 5 minutes so they stay crunchy.
Create Your Mixture
Stir together the chicken, taco spices, tomatoes, green chiles, and chopped onions.
Build Your Base
Smear some refried beans on the bottom of each shell, then pile on the chicken mix.
Sprinkle The Topping
Cover each taco with plenty of shredded cheese and line them up in a baking dish.
Into The Oven
Cook at 350°F for 15-20 minutes until the cheese bubbles and gets all melty.

Tips For Success

After many taco evenings I've picked up some handy secrets. Always get rid of extra liquid from your canned stuff - nobody wants a floppy taco! That little warm-up in the oven before filling really keeps the shells nice and crunchy. And putting beans down first works like glue that helps everything stay inside when you take a bite.

Eating And Leftovers

We like to create a topping station with fresh guac salsa and sour cream so everyone can dress up their own tacos. If we don't finish them all I keep the parts separate and put together fresh ones the next day. When we have friends over I'll keep a bunch warm under foil in a low-temp oven and it's great for feeding a crowd.

A dish of stuffed tacos loaded with chicken chunks, melted cheese, chopped tomatoes, dollops of sour cream, and sprinkled with fresh cilantro. Pin it
A dish of stuffed tacos loaded with chicken chunks, melted cheese, chopped tomatoes, dollops of sour cream, and sprinkled with fresh cilantro. | twistytaste.com

Frequently Asked Questions

→ Are these tacos very spicy?
They’re mildly spicy thanks to taco seasoning and green chiles. Leave out jalapeños and chiles to tone it down.
→ What’s the point of pre-baking the shells?
It crisps the shells and keeps them from going soggy after adding fillings.
→ How long can I store leftovers?
Keep them in the fridge inside a sealed container for up to 3 days. Shells might soften a bit, though.
→ Why do I have to drain the chiles and tomatoes?
To avoid extra liquid, which can make the taco shells too soft. Draining helps keep shells crispy.
→ Can I fit more shells in the dish?
You can fit 10 shells in a 9x13 dish by placing extras along the sides. Overcrowding can make filling them tougher.

Baked Chicken Tacos

A simple way to prep a bunch of tacos quickly with spiced chicken, cheese, and beans in crispy shells. Great for groups or parties.

Prep Time
15 Minutes
Cook Time
10 Minutes
Total Time
25 Minutes

Category: Main Dishes

Difficulty: Easy

Cuisine: Mexican

Yield: 10 Servings (10 tacos)

Dietary: ~

Ingredients

01 1/2 pound of cooked chicken, shredded.
02 1 tablespoon of olive oil.
03 A small can (4.5 oz) of diced green chiles, drained.
04 10 crunchy taco shells.
05 A packet (1 oz) of taco seasoning.
06 1/2 cup of onion, finely diced.
07 1 can of diced tomatoes (14.5 oz), drained.
08 2 cups of shredded Mexican-style cheese.
09 8 oz of refried beans.
10 Jalapeño slices (optional).
11 Cilantro leaves (optional).
12 Sour cream, if you'd like.
13 Shredded lettuce (optional).
14 Salsa, if needed.

Instructions

Step 01

Set your oven to 400°F and coat a large 9x13 pan with cooking spray.

Step 02

Heat olive oil in a skillet, toss in the onion, and cook until soft. Stir in chicken, taco mix, tomatoes, and green chiles. Let it simmer for about 5-8 minutes.

Step 03

Place taco shells upright in the pan and pop them in the oven for 5 minutes to make them crispy.

Step 04

Spread a spoonful of beans in each shell. Pile on the chicken mix and sprinkle with cheese.

Step 05

Bake for 7-10 minutes, just until the cheese melts and the shells get golden. Add any toppings you like.

Notes

  1. Pre-cooked chicken like rotisserie makes this quick.
  2. Stays good up to 3 days in the fridge.
  3. Adjust the heat level by skipping spicy stuff.

Tools You'll Need

  • Large baking dish (9x13).
  • A medium-sized frying pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • May contain dairy (cheese and sour cream optional).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 226
  • Total Fat: 12 g
  • Total Carbohydrate: 16 g
  • Protein: 13 g