Baked Chicken Tacos
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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!
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.
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:
- Cilantro Lime Chicken Thighs
- Naked Chicken Tenders
- Bean and Cheese like my Air Fryer Taquitos
- Crispy Pineapple Chipotle Crockpot Chicken
- Crispy Carnitas
You could even use something like rotisserie chicken or even ground beef like in my beef and cheese oven baked tacos. And at the risk of giving you analysis paralysis, the beef from my sweet potato nachos would be fire in these 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 overbaking 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.
- 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
- Preheat the oven to 400F.
- 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.)
- 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.)
- 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.
- 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: 110 Total Fat: 3g Carbohydrates: 8g Protein: 12g