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
- Smoked Pulled Chicken
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!
Baked Chicken Tacos
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
- 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.)
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.
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.
I don’t know why I never thought to bake tacos like this, but it has become a game changer. The first time I made them I didn’t get all the tacos to fold properly before baking so I had some funny looking ones with some chicken and cheese stuck to the pan I laid on top. They were still tasty. By the second time I had figured out how much filling I could put in the tortilla to allow them to still close properly. I’ve added some roasted onion and bell pepper on a couple occasions, but it’s good even without. I often meal prep for work and these aren’t as crispy reheated (duh) but are still worth it!
So addicted to these!!!! Have made with chicken,ground beef and pork…So easy and kids love!!
I could eat this every Tuesday with no complaints! In our house we like to add a can of tomatoes and green chiles for some extra flavor. Put some queso on top and a little Taco Bell mild sauce and you’re set for an awesome meal!
These tacos have become a staple in our house! We don’t go more than a couple weeks without having these. They are my mom’s favorite so she’s always requesting them.
I usually throw some chicken breast in the crockpot with some taco seasonings and a can of rotel. Super easy to assemble and tastes so delicious! Thanks so much for such a great recipe!
This is such a quick , easy, and good tasting recipe!!
We’ve made these a lot at my house and they are delicious and crispy. We got a little tired of dirtying 2 baking sheets to make them so we recently decided to try it on our panini press and that works great too. Some cheese melts out of the taco but then it crisps up and crunchy cheese is my favorite thing so I’d recommend trying the panini press if you love that too.
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.
How are these cold?
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.