These Baked Chicken Tacos are loaded with shredded chicken, refried beans, diced tomatoes, green chilies, and melted cheese, baked until crispy perfection.
You ever have one of those nights where you’re this close to calling for takeout? Yeah, that was me last Tuesday.
It had been a day. The kind where the laundry was half-folded on the couch, my kids were debating over who got the last juice box, and I realized I had absolutely nothing planned for dinner.
I opened the fridge, hoping for some kind of miracle—and there it was: leftover rotisserie chicken, taco shells, and half a can of refried beans. Tacos? Sure. But instead of the usual build-your-own-taco mess where everyone fights over toppings (and I end up eating cold tacos), I decided to bake them all together.
And, wow. The shells turned perfectly crispy, the cheese was bubbly, and dinner was ready in under 30 minutes. The best part? Everyone actually ate at the same time. Total win.
Now, these Baked Chicken Tacos are on my permanent “mom’s tired, but we still need to eat” rotation. And honestly? I think they just taste better baked.
Why You’ll Love This Baked Chicken Tacos Recipe?
- Crispy & Cheesy: That golden, bubbly cheese on top? Yeah, it’s the best part.
- Perfect for a Crowd: Make 10 tacos all at once—no assembly line stress.
- Quick & Easy: Rotisserie chicken + pre-made shells = dinner done fast.
- Customizable: Load them up with your favorite toppings!
- Minimal Cleanup: One baking dish, one skillet. That’s it.
Ingredient Notes:
Every ingredient here is doing serious work. Let’s break it down:
- Shredded Chicken: I love using rotisserie chicken because it’s already cooked and seasoned. But hey, leftover grilled chicken? Works too.
- Taco Seasoning: Store-bought is great, but if you’re feeling fancy, mix chili powder, cumin, garlic powder, and paprika together.
- Diced Tomatoes & Green Chilies: They add tang and just the right touch of heat. Drain them well, though—soggy tacos aren’t the vibe.
- Refried Beans: Creamy, filling, and honestly underrated in tacos. Plus, they help hold everything together!
- Taco Shells: Stand-and-stuff shells are a game-changer. No more tipping tacos!
- Mexican Blend Cheese: Cheddar, Monterey Jack, and a bit of Colby all melt beautifully together.
- Toppings: Jalapeños, sour cream, salsa—pile ‘em on!
Pro Tip: Want an extra crunch? Brush the shells lightly with oil before baking. It’s worth it!
How To Make Baked Chicken Tacos?
This recipe’s so easy, you’ll feel like a kitchen rockstar without even trying.
Step 1. Preheat the Oven:
Set your oven to 400°F and lightly spray a 9×13-inch baking dish with nonstick spray.
Step 2. Sauté the Onion:
In a skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until soft and fragrant.
Step 3. Make the Chicken Filling:
Toss in the shredded chicken, taco seasoning, drained tomatoes, and green chilies. Stir it all together and let it simmer for 5-7 minutes to blend those flavors beautifully.
Step 4. Crisp the Taco Shells:
Arrange the taco shells standing up in your prepared baking dish. Bake them empty for 5 minutes. Trust me—this makes them way crispier in the end.
Step 5. Assemble the Tacos:
Spoon 1 tablespoon of refried beans into the bottom of each shell. Follow with the chicken mixture, filling them generously but not overstuffing.
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Step 6. Load Up the Cheese:
Top each taco with a generous sprinkle of Mexican blend cheese—because melty cheese is everything.
Step 7. Bake to Perfection:
Pop the dish back into the oven for 7-10 minutes, until the cheese is golden and bubbly and the shells are perfectly crispy.
Step 8. Toppings Time:
Remove from the oven and pile on your toppings. I love sliced jalapeños, sour cream, salsa, and fresh cilantro.
Storage Options:
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended since the shells will get soggy.
- Reheating: Pop them back in the oven at 350°F for about 10 minutes to get that crunch back.
Variations and Substitutions:
Feeling creative? Try these swaps:
- Protein: Ground turkey, beef, or even black beans if you want to go meatless.
- Spicy Kick: Add extra cayenne or a splash of hot sauce to the filling.
- Cheese Lover’s Edition: Mix in some pepper jack for a spicy twist.
- Low-Carb: Use lettuce wraps instead of taco shells.
- Veggie Packed: Add corn, mushrooms, or zucchini to the filling.
What to Serve with Baked Chicken Tacos?
Tacos are basically perfect on their own, but if you want to really go all out for taco night:
- Mexican Rice: Classic and flavorful.
- Corn Salsa: Bright and refreshing with a bit of sweetness.
- Chips & Guac: Because, honestly, guacamole deserves a spot at every taco party.
- Elote (Mexican Street Corn): Creamy, tangy, and totally addictive.
Frequently Asked Questions:
Can I make these tacos ahead of time?
Yep! You can prep the chicken filling and store it in the fridge. Assemble and bake when you’re ready.
Are these tacos gluten-free?
As long as you use gluten-free taco shells and seasoning, you’re good to go.
Can I use soft tortillas instead of crunchy shells?
Of course! They won’t be as crispy, but they’ll still taste amazing.
If you’re craving something cheesy, crispy, and downright satisfying—these Baked Chicken Tacos are calling your name. Perfect for weeknights, family dinners, or even that one friend who always shows up unannounced.
Give them a try this week—I can’t wait to hear how they turn out! Got a fun topping twist? Share it in the comments below—I’m always up for new taco night ideas!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Baked Chicken Tacos
Ingredients
- 1/2 lb. cooked chicken shredded (I used cooked Rotisserie chicken)
- 1 oz. Taco Seasoning
- 1/2 c diced onion
- 1 can diced tomato 14.5 oz., fully drained
- 1 can Chopped Green Chiles 4.5 oz., fully drained
- 10 Stand and Stuff Taco Shells I used Old El Paso
- 8 oz. Refried Beans 1/2 can
- 2 c Mexican Blend Cheese shredded
- Toppings such as Old El Paso sliced Jalapenos sour cream, salsa, chopped cilantro, shredded lettuce, or any of your favorite taco toppings!
Instructions
- Preheat your oven to 400°F. Coat a 9×13 baking dish, with nonstick spray.
- Heat up some olive oil in a skillet over medium heat.
- Add the onion. Cook it for about 2 to 3 minutes until it becomes translucent and releases an enticing aroma.
- Mix in the chicken taco seasoning, diced tomatoes ( drained) and chopped green chiles (fully drained). Allow it to simmer for 5 to 8 minutes.
- Arrange the taco shells in the baking dish standing upright. You can easily fit around 10 taco shells by placing 2 on each side.
- Place the taco shells in the preheated oven for 5 minutes to make them nice and crispy then take them out.
- Scoop out a tablespoon of refried beans into the bottom of each taco shell followed by the chicken mixture filling them to the brim.
- Generously sprinkle cheese on top of each shell.
- Bake for 7 to 10 minutes until the cheese is completely melted and you notice a golden brown color on the edges of the shells.
- Take it out of the oven. Garnish with your preferred taco toppings, like jalapenos, sour cream, cilantro and salsa. Enjoy this meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
Tried this tonight using a leftover pork chop and it was delicious. Thinking of using chicken some time as well.