Baked Chicken Tacos
These baked chicken tacos are crispy, cheesy, and packed with flavor. Perfect for an easy weeknight dinner or taco night!
Servings 10 tacos
Calories 232kcal
Ingredients
- 1 tablespoon olive oil
- 3 cups cooked chicken shredded. rotisserie chicken works well!
- 1 tablespoon taco seasoning
- 1 cup salsa mild, medium, or spicy – your call!
- 10 hard taco shells like Old El Paso Stand 'N Stuff
- 2 cups shredded Monterey Jack cheese shredded. Or a Mexican cheese blend
Toppings
- Shredded lettuce
- Diced tomatoes
- Chopped green onion
- Cilantro
Instructions
- Get prepped. Preheat your oven to 375°F (190°C). Grab a 9x13-inch baking dish and stand the taco shells upright.
- Make the filling. In a large skillet, heat the 1 tablespoon olive oil over medium heat. Toss in the 3 cups cooked chicken, 1 tablespoon taco seasoning, and 1 cup salsa. Stir everything together until the chicken is nicely coated. Let it cook for 3-4 minutes to heat through. Remove from heat.
- Assemble the tacos. Divide the chicken mixture evenly among the 10 hard taco shells in the baking dish. Sprinkle the 2 cups shredded Monterey Jack cheese over the top of each taco.
- Bake the tacos: Pop the dish in the oven and bake for 10-12 minutes, or until the cheese is melted and the shells are golden and crispy.
- Add the toppings. Carefully take the tacos out of the oven. Top them with shredded lettuce, diced tomatoes, chopped green onion, and cilantro. Serve warm and enjoy the deliciousness!Shredded lettuce, Diced tomatoes, Chopped green onion, Cilantro
Notes
Nutrition was calculated excluding toppings.
Use a thicker salsa. Chunky salsa adds flavor without making the shells soggy.
Don’t overfill the shells. Too much filling makes them harder to eat and can cause tipping.
Add cheese to the bottom first. A small sprinkle of cheese helps anchor the filling and adds extra melty goodness.
Check early. Taco shells brown quickly, so start checking around the 10 minute mark.
How to Store Leftovers
Refrigerator: Store leftover tacos in an airtight container for up to 3 days. If possible, keep the filling and shells separate to prevent sogginess.
Reheating: For crispy shells, reheat tacos in the oven at 350°F (175°C) for 8-10 minutes. For a quicker option, use the microwave for 1-2 minutes (note that the shells may soften).
Freezer: The chicken filling freezes well for up to 3 months. Thaw overnight in the fridge and assemble tacos fresh when ready to eat.
Nutrition
Calories: 232kcal | Carbohydrates: 10g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 52mg | Sodium: 397mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 341IU | Vitamin C: 1mg | Calcium: 193mg | Iron: 1mg
