When I want to make an easy dinner for my family, I always turn to these baked chicken tacos. They’re a favorite with my kids, and I love that they involve minimal clean up and are super easy. Made in less than 30 minutes, the spicy shredded chicken filling bakes up in the crispy taco shells so fast. I developed this recipe in 2015 and it’s been the ultimate recipe for serving a crowd on game day, Cinco de Mayo, or taco night ever since. Over 2400 home cooks have ranked this recipe a 5-star favorite. I’m so proud of this recipe!
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When I developed this recipe in 2015, I had no idea how many times I’d end up making it. We make it time and time again at our house, in about every flavor combination possible. I always end up coming back to this simple chicken filling, and its a favorite of my kid’s as well. This is the most popular recipe on The Cookie Rookie. It has been viewed over 6 million times and pinned over 2 million times. It’s so simple and delicious, I just know you’ll love it!
What’s in This Baked Chicken Taco Recipe?
- Shredded Chicken: Use fully cooked, shredded chicken for the taco filling. I often use rotisserie chicken for a quick and easy option.
- Taco Seasoning: This blend of spices (chili powder, paprika, garlic and onion powder, cumin, and red pepper flakes) is perfect for any taco recipe and adds so much flavor.
- Taco Shells: Use hard taco shells since they bake up nice and crispy in the oven!
- Cheese: I used Mexican blend shredded cheese, but any blend of melting cheeses will work. Freshly grated cheese gets beautifully melty!
- Green Chiles: Use a can of chopped green chiles for the chicken mixture. It adds a little bit of heat, and it’s really delicious. Just be sure to fully drain them.
- Refried Beans: The creamy texture of refried beans adds a nice layer of texture and flavor beneath the chicken. Use about half a can.
- Tomatoes: A can of diced tomatoes adds more texture to the mix. Again, be sure to fully drain these so you don’t end up with too much liquid in the chicken taco filling.
- Onion: Adds more texture and some aromatics. White, sweet, or red onions all work.
Tips for Success
- There are a few things I do to make sure the shells don’t get soggy:
- Fully drain all canned ingredients so that there isn’t extra liquid in the filling.
- Bake the shells by themselves for about 5 minutes before filling them.
- Layer the refried beans on the bottom, and place the chicken taco meat on top. This helps them hold up better.
- If you’re making these for a crowd or a party, you can keep them warm in the oven as you serve. We usually turn the oven down to about 250°F, and keep them in a baking dish covered with foil.
How to Store and Reheat
I generally recommend storing these baked chicken tacos separately rather than as whole tacos. Store the individual components in separate airtight containers in the refrigerator for up to 3 days.
If you have leftover tacos after baking everything together, wrap individual tacos in aluminum foil, and place them in a resealable bag. Keep in mind that the shells might get soggy if stored this way. To reheat, assemble tacos and bake as instructed in the recipe card, or until the chicken is fully heated through (165°F).
Serving Suggestions
These easy chicken tacos make Taco Tuesday a snap. They’re quick to prep for a Cinco de Mayo party, and they also make delicious game-day food. Pair them with Mexican grilled corn, Mexican rice, or Esquites for a rounded meal.
This is one of our family’s favorite meals to make on busy nights, or for a celebration. We hope you love it as much as we do.
5-Star Reviews
“I rarely leave reviews for recipes, but this was SO good and so simple, I had to say thank you! So thanks for the great recipe, it’s going in the regular rotation!” – Christy
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“We have made these several tomes snd they’re well loved! Sure go fast! I couldn’t even get a photo of them all!!!” – Melissa
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“I use the chicken filling for so many things other than this recipe!! It’s so good for taco salads, quesadillas, soft tacos, the list goes on. I make a double batch and eat the variations throughout the week!” – Catie
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“This is a go-to in our household. It’s so quick, simple, and delicious- and since it’s just my husband and I, we have enough for two days! :)” – Brittany
Baked Chicken Tacos Recipe
Equipment
Ingredients
- 1 tablespoon olive oil
- ½ pound shredded cooked chicken We used Rotisserie chicken
- 1 ounce taco seasoning (click for recipe!)
- ½ cup diced onion
- 14.5 ounces diced tomatoes fully drained (1 can)
- 4.5 ounces diced green chiles fully drained (1 can)
- 10 hard taco shells We used Old El Paso Stand 'N Stuff
- 8 ounces refried beans (½ can)
- 2 cups shredded Mexican blend cheese
Optional Toppings
- Sliced jalapeños
- Sour cream
- Salsa
- Shredded lettuce
- Chopped fresh cilantro
Instructions
- Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
- Heat the olive oil over medium heat in a medium skillet.1 tablespoon olive oil
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.½ cup diced onion
- Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.½ pound shredded cooked chicken, 1 ounce taco seasoning, 14.5 ounces diced tomatoes, 4.5 ounces diced green chiles
- Place the taco shells in the baking dish, standing up. We were able to fit 10 taco shells in the dish by adding 2 on each side.10 hard taco shells
- Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.8 ounces refried beans
- Sprinkle each shell generously with shredded cheese, the more the better!2 cups shredded Mexican blend cheese
- Bake for 7-10 minutes, or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapenos, sour cream, shredded lettuce, cilantro, and salsa.Sliced jalapeños, Sour cream, Salsa, Chopped fresh cilantro, Shredded lettuce
Video
Becky’s Tips
- Between the taco seasoning, green chiles, and jalapenos (my favorite topping, though it’s completely optional), this baked chicken tacos recipe is relatively spicy, but not overwhelmingly hot.
- When I want to make them less spicy, I skip the jalapeños on top. The green chiles can be quite mild, but if you or the kids are sensitive to spice, simply skip over them when making the chicken filling.
- Nutritional information does not include optional ingredients
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Tacos Step by Step
Sauté the Onion: Preheat your oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add ½ cup of diced onion to the skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
Simmer the Filling: Stir in ½ pound of shredded cooked chicken, 1 ounce of taco seasoning, 14.5 ounces (1 can) of diced tomatoes (fully drained), and 4.5 ounces (1 can) of diced green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
Bake the Taco Shells: Place 10 hard taco shells in the baking dish, standing up. We were able to fit 10 taco shells in the dish by adding 2 on each side. Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
Fill the Tacos: Spoon 1 tablespoon of refried beans into the bottom of each taco shell. Top with the chicken mixture, filling almost to the top of each shell.
Top with Cheese: Sprinkle each shell generously with 2 cups of shredded Mexican blend cheese, the more the better!
Bake and Serve: Bake for 7-10 minutes, or until the cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with your favorite items such as jalapenos, sour cream, shredded lettuce, cilantro, and salsa.
Making this later! Do you need to heat the beans on stovetop before?
Thanks
No need; they should warm up just fine in the tacos!
Loved these!! I substituted the green chili’s with “Sweeties” cubanelle peppers because that’s what I had in the fridge. I just added them to the onions towards the end. They were so tasty and easy to make! Pictured here before toppings. Thank you!
That looks so delish, Tara!
Love Love Love this recipe! I made these to eat while watching football this past weekend. They are a huge hit with us, and I will definitely make these again and again! Going to try the Baked Ground Beef Tacos next.
So happy to hear you love this recipe, Karyn!
This was a great recipe. I will definitely make this again.
We’re so happy to hear that, Laura!
I use the chicken filling for so many things other than this recipe!! It’s so good for taco salads, quesadillas, soft tacos, the list goes on. I make a double batch and eat the variations throughout the week!
Love that! It’s truly such a versatile recipe!
This is a go-to in our household. It’s so quick, simple, and delicious- and since it’s just my husband and I, we have enough for two days! :)
We’re so happy to hear you love this recipe, Brittany! Thanks so much for stopping by!
Made these for dinner tonight! Both my husband and I loved them!
We love to hear that, Erinn!
Making this tonight! Random question, if I bought a fresh rotisserie chicken (hot) that I put in the fridge, can I shred it when it’s cold or do I need to reheat in the oven prior??
You can shred it cold!
These were a hit! I made these for my moms birthday. The only differences were; I boiled chicken breast with taco seasoning and spices, sub refried black beans and used the nacho cheese stand and stuff shells! Delicious and quick!!
So happy to hear you loved them, Lakeisha!
Awesome!!! Easiest chicken tacos I’ve ever made!!! I critiqued mine a little, but this got me started!!!