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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. 

two photos of baked chicken tacos

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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. 

photos showing how to assemble the chicken tacos before baking

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! 

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. 

photos showing how to bake and store the chicken tacos

Can I Air Fry Instead of Bake?

You could air fry these chicken tacos, but you’ll still want to put something on top of them for the same reasons above. And since every air fryer is different, you might want to reduce the temperature from the recipe’s suggestion (400F in the oven vs maybe 360F in the air fryer) to prevent burning.

And if you’re prepping a larger batch, try to avoid layering the tacos inside the air fryer. Cook them in separate batches for best results. 

The Inside of the Baked Chicken Tacos

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 and pork tenderloin carnitas

Mexican Shredded Chicken Thighs and Crispy Pork Tenderloin Carnitas

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. 

baked chicken tacos

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! Take a photo of your creation and tag me on Instagram @mason_woodruff or join my free Facebook group and share it with the gang.

baked chicken tacos

Baked Chicken Tacos

Yield: 6 tacos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Cooked chicken and other fillings stuffed inside corn tortillas and baked until crispy. Perfect for a quick meal or prepping in bulk.

Ingredients

  • 6 Extra Thin Corn Tortillas, I used Mission
  • 6 oz Cooked Chicken Breast, chopped or shredded (or your choice of filling)
  • 1/2 C (56g) Shredded Cheddar , or your choice of cheese

Instructions

  1. Preheat the oven to 400F.
  2. Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway through. (This will make the tortillas easier to fold.)
  3. Add the chicken and peppers (or your choice of filling) to one half of each tortilla. Top with cheese before folding over. Gently press down to seal each taco. (If you notice any tearing in the tortillas, you need to microwave the tortillas for another 15-30 seconds.)
  4. Place a baking sheet or flat surface with a bit of weight on top of the tacos to press them down. This prevents the tacos from opening during baking and helps the cheese fully seal the tacos so they stick together after baking.
  5. Bake for 8-12 minutes or until the tortillas are golden brown. Be careful not to burn. (If you’re having trouble getting them crisp, remove the second baking sheet towards the end of cooking since the tacos will be sealed by then. And using a baking sheet instead of a wire rack on the bottom will take a bit longer.)

Notes

  • Each baked chicken taco has 3 Smart Points. 
  • Nutrition facts may vary based on your filling selection. These nutrition facts are with plain, cooked chicken breast. 
  • To reheat prepped tacos, bake or air fry at the same temperature you cooked the tacos for 2-4 minutes or until warm throughout and crispy again. 
Nutrition Information:
Yield: 6 tacos Serving Size: 1 taco
Amount Per Serving: Calories: 110Total Fat: 3gCarbohydrates: 8gProtein: 12g

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Kristen

Saturday 15th of May 2021

No seasoning whatsoever?! 😬🤔

Hannah

Thursday 6th of May 2021

I don’t know why mine didn’t work out. The tortillas crumbled and never became crispy. Tasted fine, because it’s all the same ingredients. But the tortillas were a bust.

Mason Woodruff

Friday 7th of May 2021

Sorry for the taco woes. Usually a crumbly tortilla is a result of not being warm enough before filling and folding. And if you try baked tacos again and have trouble getting the tortillas crispy, a little cooking spray or oil helps speed things up.

Ali Randall

Saturday 17th of April 2021

The chicken tacos are great for a quick dinner or easy meal prep! I’ve also used ground beef/ground turkey and can confirm it’s still 10/10. I love how simple it is to make the tacos! I’ve also made a ton at once and froze them and they were still delicious weeks later. If you only have a little bit of time- try this one!

katrina

Friday 19th of March 2021

How are these cold?

Mason Woodruff

Sunday 21st of March 2021

Not something I'd want to eat regularly. They are best reheated in an oven/air fryer if possible. Even the microwave doesn't do them justice.

Lisa

Friday 23rd of October 2020

I really wanted to like these. The flavor was great - I mixed the chicken with homemade salsa and cheese and used the same corn tortillas you suggested you used, put them in the oven with another sheet pan on top, it took FOREVER for them to crisp up, I think I had them in the oven for 30+ minutes at 400 degrees. I was wanting something quick and easy for dinner. Made refried beans, queso, salsa, Mexican rice sour cream for dipping. We waited and waited and waited. I don't know what I did wrong!

Mason Woodruff

Saturday 24th of October 2020

Oh no, sorry about that! Maybe there was a little too much moisture in the chicken, salsa, and cheese mixture? These can be fickle, unfortunately. If I have a filling with more moisture I like using flour tortillas and grilling in a pan like my ground turkey tacos recipe.

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