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These Baked Chicken Tacos are an easy weeknight dinner ready in 30 minutes! Fill crispy taco shells with seasoned chicken mixture, top with shredded cheese, and bake until golden. Perfect for busy families!
Quick Recipe Overview
WHAT: Oven-baked chicken tacos filled with seasoned chicken, black beans, tomatoes, and melted cheddar cheese in crispy taco shells.
WHY: This hands-off baking method feeds the whole family in 30 minutes with minimal cleanup and maximum flavor.
HOW: Fill taco shells with seasoned chicken mixture, top with cheese, and bake at 400°F until crispy and bubbly.
Table of Contents
- Quick Recipe Overview
- Why I Love Making Baked Chicken Tacos
- Ingredient Notes
- Baked Chicken Tacos Recipe Recipe
- How To Make Baked Chicken Tacos
- Substitutions & Variations
- FAQs for Baked Chicken Tacos
- My Best Tips for Making Baked Chicken Tacos
- What to Serve With Baked Chicken Tacos
- Storage & Reheating Tips
- Similar Recipes to Try
- More Easy Dinners Recipes To Try
Why I Love Making Baked Chicken Tacos
Tuesday nights used to stress me out. Between soccer practice pickups and homework battles, dinner felt like an impossible puzzle. Then I started making these baked chicken tacos, and everything changed.
Instead of standing over the stove flipping individual tacos, you fill all the taco shells at once, pop them in the oven, and walk away. The shells get crispy, the cheese melts perfectly, and the chicken mixture heats through evenly. It’s the kind of recipe that makes you look like you spent hours cooking when you actually spent 15 minutes prepping.
My kids love the DIY toppings bar we set up on taco night. While the tacos bake, they arrange bowls of sour cream, lettuce, cilantro, and salsa on the counter. Everyone customizes their own, which means less complaining and more eating. I use rotisserie chicken or leftovers from Sunday dinner, so there’s no extra cooking required. This recipe has become our weeknight lifesaver for busy nights and family dinners, and I hope it becomes yours too.
🩷 Melissa
Always drain your tomatoes well before mixing them into the filling – those seeds and excess liquid will turn your shells soggy fast. Just give them a quick press with paper towels to remove the moisture, and your shells will stay perfectly crispy.
If your taco shells have been sitting in the pantry for a while, warm them empty in the oven for 2-3 minutes before filling. This simple trick refreshes stale shells and gives them that just-opened crunch!
Ingredient Notes
Taco Seasoning: Store-bought works perfectly, but homemade taco seasoning gives you more control over salt and spice levels. If you’re watching sodium, look for low-sodium versions or make your own blend with cumin, paprika, garlic, and onion powder.
Sharp Cheddar Cheese: Sharp cheddar adds more flavor than mild, but any cheese you love works here. Monterey Jack melts beautifully, pepper jack adds heat, or try a Mexican blend cheese for authentic flavor.
Hard Taco Shells: The stand-and-stuff variety are easiest to work with, but traditional hard shells work fine too. Just nestle them against each other in the baking dish so they stay upright. Make sure they’re fresh – stale shells crack easily.
See the recipe card below for full information on ingredients and quantities.
Baked Chicken Tacos Recipe
Ingredients
- 2 cups cooked chicken
- 1 cup black beans
- 1 cup diced tomatoes
- 2 tablespoons taco seasoning
- 12 hard taco shells
- 6 ounces sharp cheddar cheese, shredded (about 1.5 cups)
- Cilantro, lettuce, salsa, olives, sour cream, hot sauce, etc. for serving, optional
Instructions
- Preheat the oven to 400 degrees F., line a baking dish with foil or parchment paper, and spray the foil or parchment with a bit of cooking spray.
- In a medium bowl, combine the chicken, black beans, tomatoes, and taco seasoning, and stir to combine well.2 cups cooked chicken, 1 cup black beans, 1 cup diced tomatoes, 2 tablespoons taco seasoning
- Place the taco shells in the prepared pan.12 hard taco shells
- Fill each taco shell with the chicken mixture, distributing it evenly between the shells.
- Top the filled taco shells with the grated cheese.6 ounces sharp cheddar cheese
- Bake the tacos for 12 to 15 minutes, or until the cheese is melted and the filling is hot.
- Serve hot with optional cilantro, lettuce, olives, sour cream, hot sauce, etc.Cilantro, lettuce, salsa, olives, sour cream, hot sauce, etc. for serving, optional
Notes
Nutrition
How To Make Baked Chicken Tacos
Step 1: Preheat your oven to 400°F. Line a 9×13-inch baking dish with foil or parchment paper and spray it generously with cooking spray to prevent sticking.
Step 2: Combine cooked chicken, drained black beans, diced tomatoes (excess liquid removed), and taco seasoning in a medium bowl. Stir until everything is evenly coated with seasoning.
Step 3: Arrange taco shells upright in the prepared pan, packing them close together so they support each other. Divide the taco filling evenly among the shells, filling each about three-quarters full.
Step 4: Sprinkle shredded cheddar cheese generously over each filled taco. Bake for 12-15 minutes until the cheese is melted and bubbly and the filling is heated through.
Step 5: Remove from the oven and let cool for 2-3 minutes. Serve immediately with your favorite toppings like shredded lettuce, cilantro, sour cream, salsa, olives, or hot sauce.
Substitutions & Variations
Protein Swaps
Ground beef, ground turkey, or shredded pork all work wonderfully. For ground beef, brown it with the taco seasoning first, then mix with beans and tomatoes. Carnitas or pulled pork make these tacos feel extra special for weekend dinners.
Cheese Variations
Try a Mexican cheese blend, queso fresco crumbled on top, or pepper jack for heat. For dairy-free, use your favorite non-dairy shredded cheese – just note it may not melt quite as smoothly.
Bean Alternatives
Not a fan of black beans? Swap in pinto beans, kidney beans, or refried beans. You can also skip beans entirely and add more chicken or extra vegetables like corn and bell peppers.
Vegetarian Version
Skip the chicken and double the beans, or use a plant-based chicken substitute. Add extra vegetables like sautéed mushrooms, zucchini, or sweet potato for bulk and nutrition.
Make it Spicy
Add diced green chiles, chipotle peppers in adobo, or extra cayenne to the chicken mixture. Top with hot sauce and jalapeños.
Soft Taco Version
Use flour tortillas, fill them, fold in half, and bake seam-side down for a softer option that’s easier for kids.
FAQs for Baked Chicken Tacos
Yes, soft flour tortillas work great. Just fill them, fold them over, and place seam-side down on the baking sheet. They’ll get slightly crispy on the edges while staying soft in the middle.
Remove excess liquid from the diced tomatoes before mixing them with the chicken. Drain the black beans well, too. The cooking spray on the pan also helps keep the shells crisp.
Pack them tightly together in the baking dish – they’ll support each other. You can also prop them against the sides of the pan or use a taco holder rack if you have one.
My Best Tips for Making Baked Chicken Tacos
☞Don’t Skip the Cooking Spray: The cheese melts and acts like glue, making the shells stick to the pan without it. A light spray makes cleanup infinitely easier.
☞Layer the Cheese Strategically: Put a little cheese on the bottom of each shell before adding the filling, then top with more. This creates a barrier that keeps shells crispy.
☞Watch the Baking Time Closely: Check at 10 minutes. The tacos are done when the cheese is fully melted and bubbly. Overbaking can make the shells too brittle.
☞Don’t Overfill: It’s tempting to pack these tacos full, but restraint pays off. Fill each shell about three-quarters full so the filling doesn’t spill out during baking. This also ensures the cheese can melt down into the filling instead of sliding off.
☞Use a Spoon for Even Distribution: I use a large spoon to portion the chicken mixture evenly among all the taco shells before adding cheese. This prevents the frustrating situation where the first tacos are overflowing and the last ones are barely filled.
What to Serve With Baked Chicken Tacos
These tacos pair beautifully with classic Mexican sides. Cilantro lime rice and easy black beans make a complete, satisfying meal. Mexican street corn (elote) or a simple corn salad adds sweetness that balances the savory tacos.
For lighter options, serve alongside a crisp romaine salad with lime vinaigrette or fresh pico de gallo. Chips and guacamole or queso are always crowd-pleasers as starters. Don’t forget the margaritas or agua fresca to round out your Tex-Mex dinner!
Storage & Reheating Tips
Refrigerator Storage
Store leftover baked tacos in an airtight container for up to 3 days. Note that the shells will soften as they sit, but they’re still delicious.
Reheating
For best results, reheat in a 350°F oven for 8-10 minutes to help re-crisp the shells. Microwave works in a pinch (1-2 minutes), but shells will stay soft.
Freezer Storage
Not recommended for assembled tacos as the shells become soggy when thawed. However, you can freeze the chicken filling separately for up to 3 months, then thaw and use in fresh shells.
Make Ahead
Prepare the chicken mixture up to 2 days in advance and refrigerate. Fill and bake the shells just before serving for optimal texture and crispiness.
Similar Recipes to Try
- Beef Enchiladas – Another baked Mexican favorite with similar flavors
- Instant Pot Chicken Tacos – It’s both yummy and delicious
- Shredded Chicken Tacos – They have custom spice blend fills that shredded chicken with flavor
- Sheet Pan Chicken Fajitas – Easy oven-baked with peppers and onions
- Walking Tacos – Fun twist using individual chip bags
- Taco Casserole – Layered taco flavors in one dish
More Easy Dinners Recipes To Try
Chicken Recipes
How to Make Simple Chicken Curry with Chicken Thighs
Chicken Recipes
Making Chicken Fried Rice
Soups, Stews & Chowders
70+ Cozy Soup Recipes for the Best Winter Soups
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Melissa, these baked tacos look fantastic! Love the melty cheese you get when baking them. My kids would devour them!