Baked Chicken Tacos (with Video)
These Baked Chicken Tacos are quick, simple, and explode with flavor from juicy shredded chicken, Rotel tomatoes, zesty taco seasoning, and melty cheese all wrapped in a crispy tortilla shell. Perfect for a weeknight dinner or game day gathering.
Equipment
- 1 Mixing bowl Medium
Ingredients
Main ingredients
- 10-12 small corn tortillas 5-inch size; or flour tortillas
- as needed cooking spray or neutral oil brushed onto tortillas
- 2 cups Mexican-style shredded cheese
- 2 cups shredded chicken from rotisserie or cooked chicken
- 1 can (10 oz) Rotel tomatoes and green chiles drained
- 2 tablespoon taco seasoning
- 1 tablespoon fresh lime juice
Instructions
Instructions
- Preheat the oven to 425°F (220°C).
- Spray or brush both sides of tortillas with oil and arrange in a single layer on baking sheet.
- Microwave tortillas for 30 seconds to make them pliable.
- In a bowl, mix shredded chicken, drained Rotel, taco seasoning, and lime juice until coated.
- Divide half the cheese among tortillas, then add about ¼ cup filling on each. Top with remaining cheese.
- Bake uncovered for 10-12 minutes until cheese melts and tortillas are golden and crisp on edges.
- Immediately fold baked tortillas in half while warm using a spatula.
- Serve warm with your favorite toppings like sour cream, salsa, or cilantro.
Notes
Optional Taco Toppings: shredded lettuce, avocado, salsa, cilantro, sour cream. Leftovers keep 3-4 days refrigerated. Reheat in oven or air fryer. For freezer: wrap and freeze individually, thaw overnight before reheating.