These oven-baked chicken tacos are a flavor-packed twist on a classic, ready in just 20 minutes! Crispy tortillas cradle tender, spiced chicken, melty cheese, and vibrant toppings for a satisfying crunch in every bite. Perfect for busy weeknights, this recipe delivers bold Mexican flavors without the fuss.
Each taco is a harmony of textures—golden, oven-toasted shells, juicy chicken, and creamy avocado—balanced with zesty lime and fresh cilantro. With 16g of protein and 7g of fiber, they’re as nourishing as they are delicious. Warm, cheesy, and irresistibly crispy, these tacos will become your new go-to comfort food.
What You’ll Need for Oven Baked Chicken Tacos
- 2 1/2 cups shredded cooked chicken (rotisserie chicken works great!)
- 1 cup salsa (mild, medium, or hot—your choice!)
- 1 ounce taco seasoning (homemade or store-bought)
- 12 hard taco shells (stand-and-stuff shells work best)
- 1 1/2 cups Mexican blend cheese (shredded)
- 1 cup sour cream (for topping)
- Optional toppings:
- 2 avocados, diced
- 2 tomatoes, diced
- 15 ounces black beans, drained and rinsed
- 2.25 ounces sliced black olives
- 2 cups shredded lettuce
How to Make Oven Baked Chicken Tacos
- Preheat your oven to 400°F (200°C).
- Arrange the taco shells in a 9 x 13 inch baking pan, standing them upright and ensuring they touch each other to stay in place.
- In a bowl, combine the shredded chicken, salsa, and taco seasoning. Mix well until evenly coated.
- Spoon the chicken mixture evenly into each taco shell, filling them generously.
- Sprinkle the Mexican blend cheese on top of the chicken mixture in each shell.
- Bake for 10 minutes, or until the cheese is fully melted and the chicken is heated through.
- Remove from the oven and let cool slightly. Top with sour cream and your favorite optional toppings, such as avocado, tomatoes, black beans, olives, or shredded lettuce.
- Serve immediately and enjoy your delicious, oven-baked chicken tacos!
Creative Topping Ideas to Elevate Your Tacos
While the recipe suggests classic toppings like avocado, tomatoes, and black beans, don’t be afraid to get creative! Try adding pickled jalapeños for a tangy kick, crumbled cotija cheese for a salty bite, or cilantro-lime crema for a fresh, zesty finish. For a smoky twist, drizzle with chipotle sauce or sprinkle with roasted corn. The possibilities are endless!
Perfect Pairings: What to Serve with Your Tacos
These oven-baked chicken tacos pair beautifully with a variety of sides. Serve them with cilantro-lime rice, refried beans, or a simple corn and black bean salad. For a lighter option, try a crisp green salad with a tangy vinaigrette. Don’t forget a side of guacamole and tortilla chips for dipping!
Storage and Reheating Tips for Leftover Tacos
If you have leftovers, store the chicken mixture and toppings separately in airtight containers in the fridge for up to 3 days. To reheat, place the chicken mixture in a microwave-safe dish and warm for 1-2 minutes. For the taco shells, pop them back in the oven at 350°F for 5 minutes to restore their crunch. Assemble fresh for the best texture!
Time-Saving Hacks for Busy Cooks
Short on time? Use pre-cooked rotisserie chicken to skip the shredding step. You can also prepare the chicken mixture a day ahead and store it in the fridge. For even faster assembly, set up a taco bar with all the toppings pre-chopped and ready to go. This recipe is perfect for quick weeknight dinners!
Common Questions Answered
Can I use soft tortillas instead of hard shells? Absolutely! Soft tortillas work well, but bake them for only 5-7 minutes to avoid drying out. Can I make this recipe vegetarian? Yes! Swap the chicken for black beans or roasted veggies for a meatless version. How do I prevent the shells from getting soggy? Avoid overfilling them and bake them just until the cheese melts—no longer!
Oven Baked Chicken Tacos Recipe
Ingredients
- 2 1/2 cups shredded cooked chicken
- 1 cup salsa
- 1 ounce taco seasoning
- 12 hard taco shells
- 1 1/2 cups Mexican blend cheese
- 1 cup sour cream
- 2 avocados, diced optional topping
- 2 tomatoes, diced optional topping
- 15 ounces black beans optional topping
- 2.25 ounce sliced black olives optional topping
- 2 cups shredded lettuce optional topping
Instructions
- Preheat oven to 400 degrees.
- In a large 9 x 13 inch baking pan, line up all of the hard taco shells so they are touching without falling over.
- Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here.
- Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese.
- Bake for 10 minutes or until cheese has completely melted and chicken is heated through.
- Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and shredded lettuce.