This Easy Oven Baked Chicken Tacos Recipe is PERFECT for a quick weeknight dinner! OVEN BAKED chicken tacos have lots of flavor and none of the stress. This Easy Chicken Tacos Recipe is the most popular recipe on The Cookie Rookie and has been pinned over 2 million times. Have you tried it?
I’ve published a lot of posts on this site. Over 1000 to be exact. But these Oven Baked Spicy Chicken Tacos are the #1 recipe by a landslide. There’s something about an easy baked chicken taco recipe that people just go crazy for! These Chicken Tacos are the ultimate easy recipe for serving a crowd, taking to a potluck, chowing down on for a tailgating party, and of course, Cinco de Mayo!
Baked Tacos can be made in any flavor combination! You can make these as Baked Breakfast Tacos, BBQ Chicken Tacos, and so much more! The possibilities are endless and I love that.
It’s one of the easiest, one of the tastiest, and one that is made most often at our house. Do you see all that melty cheese? What’s not to love?? If you’re looking for a Baked Chicken Tacos Recipe…you’re in the right place.
Working with Old El Paso this year has been such a dream. It has been so fun to get creative with their amazing products; they never disappoint.
This Baked Chicken Tacos Recipe is filled with spicy flavor because due to quality ingredients from Old El Paso that are easy to use, totally accessible, and sure to please. What more can you ask for from an easy meal?!
So many people have written in about how much they love this baked tacos recipe, and there’s nothing I love hearing more. If you’ve made these baked chicken tacos be sure to tag me on Instagram and let me know! I’d be honored!!
I make these baked tacos so often at our house, and they’re one of the recipes Pat asks for the most. When he comes home and sees these babies are ready to go, he’s a happy camper. You can make them with so many different flavor combos. Be creative and enjoy! Oh and top them with a heck of a lot of cheese! That’s the only way to do them.
I’m pretty sure these are the perfect easy appetizer or meal for New Years Eve, the Super Bowl, Cinco de Mayo, Summer BBQs, and more. Why slave away in the kitchen when you can have these Chicken Tacos (for a crowd!) ready in around 30 minutes?
The biggest question I get when someone asks how to make chicken tacos is how we keep the shells from getting soggy while baking.
IT’S A GOOD QUESTION! It’s one I get often, so I’ve done my best to troubleshoot the problem. I always bake the shells for 5 minutes on their own before stuffing them with all the delicious toppings and cooking all the way. This way they have the chance to really crisp up on their own before you get started. I also make sure refried beans are the bottom layer, creating a bit of a barrier between the chicken mixture and the shell. The shells are bound to be less crispy on the bottom than they are at the top, and that’s just part of what happens when you bake them, but they SHOULD NOT break or be soggy.
What are some good side dishes to serve with chicken tacos?
Almost every time we make these baked spicy chicken tacos we serve them with my Easy Cheesy Tex Mex Rice and simple black beans with cojita cheese. If we really want to indulge, we will make some White Queso and Tequila Lime Chicken Nachos! That’s for parties like the Super Bowl where calories have been shown to actually not count. :)
I’m making this Baked Chicken Tacos Recipe for Cinco De Mayo and need some good drink pairings!
This Chicken Tacos recipe is the MOST popular recipe on The Cookie Rookie and I hope you love it as much as we do! Remember to let me know if you make it.
Watch How to Make Baked Chicken Tacos!
Baked spicy chicken tacos for the win! Enjoy!!
15 minPrep Time
10 minCook Time
25 minTotal Time
4.6 based on 36 review(s)
- 1 tablespoon olive oil
- 1/2 pound cooked chicken, shredded (I used cooked Rotisserie chicken)
- 1 (1 ounce) packet Old El Paso Hot & Spicy Taco Seasoning
- 1/2 cup onion, diced
- 1 (14.5 ounce) can diced tomato, fully drained
- 1 (4.5 ounce) can Old El Paso Chopped Green Chiles, fully drained
- 10 Old El Paso Stand and Stuff Taco Shells
- 1/2 (16 ounce) can Old El Paso Refried Beans
- 2 cups 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!
- Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray.
- Heat olive oil over medium heat in a medium skillet.
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes, and green chiles *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
- Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better!
- Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
- ***TIPS: Be sure to drain the tomatoes completely, this will help the taco shells to not get soggy while baking!
- If you prefer your tacos not spicy, just omit the green chilis and use regular Old El Paso Taco Seasoning. Just as delicious!
*The tomatoes and green chiles should be fully drained to avoid making the taco shells soggy. I always drain them, then allow them to sit over a bowl continuing to drain for at least 5 minutes. It's crazy how much liquid can still come out!
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