Baked Chicken Tacos

You won’t find many recipes on my blog that are easier than these baked chicken tacos. You can get as creative as you’d like with the filling choices, and they only take a few minutes to assemble. That means you can make a giant batch of crispy, cheesy tacos and refrigerate or freeze for later.

And if there’s one thing we can all agree on, it’s that having crispy tacos at the ready is one of the biggest life upgrades out there.

How to Make Baked Chicken Tacos

You’ll need a wire rack and baking sheet or two baking sheets, extra thin corn tortillas, shredded cheese, and your choice of cooked chicken for filling. I’ll give you a few recipes and ideas for chicken below.

The actual process for making the baked chicken tacos is super easy. Simply microwave the corn tortillas to make them pliable, fill one half with toppings, fold and cover with the second baking sheet, and bake. That’s it!

The microwaving step or heating the tortillas in one way or another is a vital step. Good luck folding a room temperature corn tortilla without cracking or breaking. If you’re making a big batch of baked tacos, you can microwave in batches as you work and keep wrapped in a paper towel.

In case you’re wondering, placing the second baking sheet on top ensures the tacos stay closed during baking and helps seal the edges with the melted cheese. This prevents the filling from falling out during storage and reheating.

How to Make Air Fryer Tacos

You could air fry these chicken tacos, but you’ll still want to put something on top of them for the same reasons above. In my air fryer quesadillas recipe, for example, I used the wire rack that came with my air fryer. For time and temperature, 400ºF for 8-10 minutes should do the trick.

My air fryer quesadillas also call for a corn and flour hybrid tortilla, which is an awesome substitute if you have a few extra carbs to spare. You get the awesome corn tortilla flavor with the strength and pliability of a flour tortilla. If you can’t find them in store, you can make your own.

As a final tip for air fryer tacos, avoid layering the tacos inside the air fryer. Cook them in separate batches for best results.

Baked Chicken Tacos Filling

As you can see in the photos, I used some of my Fajita Chicken and Peppers recipe for the taco filling, but you could get creative with these ingredients. Here’s a handful of recipe ideas (just cook and shred or chop) I think would work great:

• Mexican Shredded Chicken Thighs
• Slow Cooker Shredded Chicken
• Crispy Chicken Carnitas
• Oven Roasted Chicken Al Pastor
• Chipotle Lime Grilled Chicken Breast
• Mexican Smoked Chicken Breast
• Chipotle BBQ Chicken Tacos

You could even use something like rotisserie chicken or even ground beef like in my beef and cheese oven baked tacos.

How to Reheat the Baked Chicken Tacos

These tacos are best reheated in an oven or air fryer. I’d reheat them using the same temperature you cooked them at for 2-4 minutes. They won’t take long to get crispy and warm throughout.

You can microwave, but the shells might get a little chewy instead of crispy.

Final Recipe Notes

The only warning I’ll give is to avoid overfilling and/or over baking your tacos. Put too much inside and the tacos may ooze out during baking. And the extra thin tortillas can be unforgiving in the oven and go from golden brown to dark brown in a heartbeat.

And that’s about it. Be sure to let me know what you think about these baked chicken tacos!

More Recipes with Extra Thin Corn Tortillas

• baked beef taquitos
• healthy chilaquiles rojas
• oven baked breakfast tacos
• pulled pork nachos
• air fryer chicken taquitos