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.


  • 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


  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.)


  • 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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42 thoughts on “Baked Chicken Tacos”

  • Made these for meal prep lunches, came out amazing! I added shredded chicken, fat free refried beans, chunky salsa, and fat free cheddar, so delicious and will definitely be making them again.

  • How well do these hold up if freezing and reheating? I would love to make this in bulk and freeze for quick meals!

  • These were great and surprisingly crispy! I would spray the tacos with cooking spray before the second baking sheet goes on and use Monterey jack next time. I cooked them for 12 minutes. Delicious!

  • Any more tips for making them crispy? I tried removing the tray a few minutes before taking them out of the oven and they were still soggy/soft. I’m not sure if my chicken was too juicy or if I didn’t cook long enough – or both. The tortillas also didn’t tear when I microwaved and made the tacos, but they tore while cooking. The taste was amazing, but I’d love to girlie out how to get that cripiness!

    • It could be the filling (either too much moisture or too much), but you can usually just extend the bake time until they’re crispy. If you have an air fryer, you can always pop them in for a few minutes as you’re reheating for crispy tacos every time.

  • These tacos were perfect for my travel meal prep! I took these along to visit some family a couple states away, and my family is southern through and through, I knew I’d need to bring some healthy and macro friendly snacks to stay semi on track! These were perfect! I also made some for my boyfriend to take on a work trip where he’s in the middle of the woods for hours, he said they were even good cold! I reheated them both using the oven and microwave, both were good but you will lose the crispyness via microwave.

  • Absolutely loved these, I try to find new but simple things to make that are healthier than our usual meals and these were top notch! I mixed a bit of salsa into my meat before scooping it onto the tortillas and 😍 i can’t wait to try more recipes especially comfort type foods!

  • These tacos are AMAZINGGGGG! I’m not much of a cook so it’s ways easier to support my husband making these 🤣 We did have to adjust the microwave times for our tortillas so they didn’t break. The tacos are a hit for the whole family too, including my picky son.
    They keep well and can be brought for lunch if your family doesn’t devour them first.

  • I really like these! I find the portioning a bit difficult (because I try to make as many as I can) but that’s my only issue. I always reheat them in my airfrier and they are so delicious

  • These were a success and right up my alley! It takes a few minutes to put together but the reward is huge as you get so many servings. They freeze beautifully and are so easy to reheat. If I remember I throw the foil pack in the fridge the night before but I have also put them foil wrapped and frozen straight in the oven. These lend themselves to all kinds of modifications so I can’t wait to try different versions. Thanks!

  • I make these weekly as a grab and go lunch option. I really like mixing up and playing with the cheese selections, and tend to favor a mozz/mexican cheese blend. If you have a toaster oven at work, pop two in there while you prep your salad and you’ve got a healthy lunch in minutes. I usually make a side of pico each week as part of my meal prep and bring it along, topping the tacos with sour cream and homemade pico.

    My pico is super simple: 3 plum tomatoes, one red onion, one large jalapeno, splash lime, salt, and a tiny bit of ground coriander.

  • My go-to when I need easy food to bring to work! You can easily spice it up (or down if that’s your thing), add diced up veggies, change the protein for what works for you… plus it’s tacos!! Who says no to tacos?!

  • These are so good and so easy to make. I did add refried beans to mine and since its the first time making them some of the tortillas did break in half. I think next time I am going to keep the tortilla flat and add the toppings then when they are done I can add lettuce and sauce. Thanks for the recipe.

  • I love these because my husband usually grills or smokes a big batch of chicken breast on sundays and this recipe is so easy with that chicken! I just chop up the grilled chicken or throw it in the kitchen aid and shred it. As a macro counter these are a great staple for when people come over and you want to have “”normal” food but not break your macro count. Thanks Mason!

  • I made these for a friends game night and they were amazing. Everyone loved them. Super easy to make. I’ve been asked to make them for the Super Bowl.


    I’ve made them multiple times, and recommend them to everyone I know. They’re crispy and tasty and I love how I can dip them into salsa and sour cream (or pile both on top) and just nosh.

    A few people I’ve sent this link to didn’t pay attention to the extra thin corn tortilla recc. It’s SUPER important for making tacos that don’t break. Regular corn tortillas are too brittle (IMO) even when warmed. Go out of your way to get the Mission Extra Thin.

  • Both these and the beef version of the baked tacos are really really good. I like to add black refried beans to mine!

  • I made these last week for my meal prep with corn tortillas. I don’t have an air-fryer and I thought the oven worked great. I think I baked mine a bit too long so next time I would add an ingredient like refried beans or a bit of fat free sour cream, even greek yogurt to help keep them from drying out.

  • I just made these tacos with a white cheddar and green enchilada sauce. So Easy and so good. Thanks 🙏🏽

  • Mason’s baked chicken taco recipes are my favorites. As your basic white girl who loves taco Tuesday, this is my go to recipient any day of the week.
    I have made these in many different varieties, buffalo chicken with mozzarella cheese, bbq chicken, ground turkey, and ground beef. I love that they are so customizable! When I want a smaller batch I put mine in the air fryer at 400 degrees for 6 minutes.
    They are also great to dip in salsa, plain Greek yogurt, or salsa.

  • So addicted to these!!!! Have made with chicken,ground beef and pork…So easy and kids love!!

  • 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!

    • 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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