Crispy Oven-Baked Chicken Tacos
These Crispy Oven-Baked Chicken Tacos are loaded with shredded chicken, melty cheese, and green chiles, all tucked into crunchy corn tortillas. They're easy to make and always a hit for dinner or a quick appetizer.
When you need a quick and easy dinner that everyone will love, these Crispy Oven-Baked Chicken Tacos are always a winning choice. They're filled with seasoned shredded chicken, green chiles, and melty cheese, then baked in corn tortillas until golden, crunchy, and irresistible.
This recipe started as a simple family dinner a few years back, and since my family loved them so much, I wanted to share them here for everyone to enjoy and revisit anytime.
Love tacos? Make sure to try my Easy Ranch Chicken Tacos and Oven Baked Crunchy Beef Tacos, both fun to make and even easier to eat.
Traditional crispy tacos are usually pan-fried in oil until golden and crunchy, which can be messy, time-consuming, and require cooking in batches. These baked chicken tacos make things so much easier - just stuff, fold, and bake until perfectly crisp.
Watch Me Make It
Ingredients
- Chicken- You'll want to use shredded chicken for this recipe. Leftover chicken works great or grab a rotiserie from the grocery store.
- Green chiles offer a subtle smoky taste and help keep the chicken moist and tender.
- Taco seasoning- Homemade taco seasoning or store-bought
- Cheese- Cheddar and Jack cheese are a great combo and melt nicely but any good melting cheese will work.
- Corn tortillas for that authentic flavor.
- Olive oil to help crisp the tortillas.
Step by Step Instructions
See the full details of each step in the printable recipe card below.
- Step 1. Preheat oven to 450℉.
- Step 2. Combine chicken, green chiles, and seasonings in a bowl.
- Step 3. Place a stack of corn tortillas in wet paper towels and microwave until softened.
- Step 4. Brush both sides of one tortilla with olive oil, then layer one side with cheese, chicken mixture, and more cheese. Fold in half and repeat with remaining tacos.
- Step 5. Bake in the oven 10-minutes on the first side then flip and bake another 8-10 minutes or until deep golden brown. Remove from the oven and allow them to cool slightly.
Serving Chicken Tacos
Aside from these tacos being delicious on their own, they are even better with fun toppings. Try serving with any or all of these suggestions for a fun taco night experience.
- Salsa and sour cream (a classic and a must in my books)
- Classic Pico de Gallo
- Green onions or fresh cilantro
- Guacamole or avocado slices
- Ranch dip
- Hot sauce
- Fresh tomatoes and shredded lettuce
Ang's Helpful Tips
- Don't overfill the tacos: Too much filling can make the tortillas split open while baking and prevent them from crisping properly.
- Cheese helps hold them together: Adding shredded cheese near the edges helps seal the tacos while baking and creates that irresistible crispy texture.
- Allow the tacos to rest after baking: Cooling the tacos for 1-2 minutes from the oven will help set and crisp up even more.
Can I Make These Tacos Ahead Of Time?
These tacos can be assembled ahead of time and baked when ready to enjoy. Assemble tacos several hours in advance and store them covered in the refrigerator until ready to bake.
If meal prepping, you can also prepare the chicken filling ahead of time and refrigerate it for up to 2-3 days before assembling the tacos.
Sides To Serve With Tacos
- Avocado Corn and Tomato Salad
- Zesty Roasted Corn Salad
- Mexican Rice
- Cilantro Lime Rice
- Cilantro Pesto Cauliflower Rice
Crispy Oven-Baked Chicken Tacos
Equipment
- Large sheet pan
- medium bowl
Ingredients
- 2 cups cooked shredded chicken
- 4 ounce can mild green chiles
- ½ teaspoon each chili powder, paprika, and dried oregano
- 1 teaspoon ground cumin
- ¼ teaspoon each garlic powder, onion powder
- salt and pepper to taste
- 2 ½ cups shredded Colby Jack cheese
- 8-9 yellow corn tortillas regular size
- olive oil for brushing tortillas, about 2 tablespoons
Instructions
Preheat oven to 450℉.
- In a medium bowl combine chicken, green chiles, and seasonings.
- Stack corn tortillas and place them in a wet paper towel and fold to cover all the tortillas. Heat in the microwave for 30 seconds to 1-minute, until softened and pliable.
- Place one corn tortilla on your sheet pan and brush both sides lightly with olive oil. On one side of the tortilla add about 2 tablespoons of cheese, followed by ¼ cup chicken mixture, then top with another 1-2 tablespoons of cheese. Fold over to create a taco and lightly press down. Repeat with the remaining tortillas, cheese, and chicken until you have between 8-9 assembled tacos.
- Bake in the oven for 10-minutes on the first side. Carefully flip, and bake another 8-10 minutes or until deep golden brown and crisp. Allow to cool a few minutes on the sheet pan - this will crisp the tortillas even more. Enjoy with your favorite taco toppings.
Notes
Nutrition
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