When I want to make an easy dinner for my family, I always turn to these baked chicken tacos. They’re a favorite with my kids, and I love that they involve minimal clean up and are super easy. Made in less than 30 minutes, the spicy shredded chicken filling bakes up in the crispy taco shells so fast. I developed this recipe in 2015 and it’s been the ultimate recipe for serving a crowd on game day, Cinco de Mayo, or taco night ever since. Over 2400 home cooks have ranked this recipe a 5-star favorite. I’m so proud of this recipe!

baked chicken tacos in baking dish

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When I developed this recipe in 2015, I had no idea how many times I’d end up making it. We make it time and time again at our house, in about every flavor combination possible. I always end up coming back to this simple chicken filling, and its a favorite of my kid’s as well. This is the most popular recipe on The Cookie Rookie. It has been viewed over 6 million times and pinned over 2 million times. It’s so simple and delicious, I just know you’ll love it!

What’s in This Baked Chicken Taco Recipe?

  • Shredded Chicken: Use fully cooked, shredded chicken for the taco filling. I often use rotisserie chicken for a quick and easy option.
  • Taco Seasoning: This blend of spices (chili powder, paprika, garlic and onion powder, cumin, and red pepper flakes) is perfect for any taco recipe and adds so much flavor.
  • Taco Shells: Use hard taco shells since they bake up nice and crispy in the oven!
  • Cheese: I used Mexican blend shredded cheese, but any blend of melting cheeses will work. Freshly grated cheese gets beautifully melty!
  • Green Chiles: Use a can of chopped green chiles for the chicken mixture. It adds a little bit of heat, and it’s really delicious. Just be sure to fully drain them.
  • Refried Beans: The creamy texture of refried beans adds a nice layer of texture and flavor beneath the chicken. Use about half a can.
  • Tomatoes: A can of diced tomatoes adds more texture to the mix. Again, be sure to fully drain these so you don’t end up with too much liquid in the chicken taco filling.
  • Onion: Adds more texture and some aromatics. White, sweet, or red onions all work.
Cheesy chicken tacos baked in a dish.
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Tips for Success

  • There are a few things I do to make sure the shells don’t get soggy:
    • Fully drain all canned ingredients so that there isn’t extra liquid in the filling.
    • Bake the shells by themselves for about 5 minutes before filling them.
    • Layer the refried beans on the bottom, and place the chicken taco meat on top. This helps them hold up better.
  • If you’re making these for a crowd or a party, you can keep them warm in the oven as you serve. We usually turn the oven down to about 250°F, and keep them in a baking dish covered with foil.
side view of baked chicken tacos

How to Store and Reheat

I generally recommend storing these baked chicken tacos separately rather than as whole tacos. Store the individual components in separate airtight containers in the refrigerator for up to 3 days.

If you have leftover tacos after baking everything together, wrap individual tacos in aluminum foil, and place them in a resealable bag. Keep in mind that the shells might get soggy if stored this way. To reheat, assemble tacos and bake as instructed in the recipe card, or until the chicken is fully heated through (165°F).

Delicious chicken tacos on a rustic cutting board.

Serving Suggestions

These easy chicken tacos make Taco Tuesday a snap. They’re quick to prep for a Cinco de Mayo party, and they also make delicious game-day food. Pair them with Mexican grilled corn, Mexican rice, or Esquites for a rounded meal.

This is one of our family’s favorite meals to make on busy nights, or for a celebration. We hope you love it as much as we do.

5-Star Reviews

“I rarely leave reviews for recipes, but this was SO good and so simple, I had to say thank you! So thanks for the great recipe, it’s going in the regular rotation!” – Christy

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“We have made these several tomes snd they’re well loved! Sure go fast! I couldn’t even get a photo of them all!!!” – Melissa

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“I use the chicken filling for so many things other than this recipe!! It’s so good for taco salads, quesadillas, soft tacos, the list goes on. I make a double batch and eat the variations throughout the week!” – Catie

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“This is a go-to in our household. It’s so quick, simple, and delicious- and since it’s just my husband and I, we have enough for two days! :)” – Brittany

Recipe Card

Baked Chicken Tacos Recipe

4.52 from 2461 votes
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 10
Author: Becky Hardin
baked chicken tacos in baking dish
How to make the best baked chicken tacos for a crowd! Lots of tacos made in one baking dish for family dinners, Cinco de Mayo, and more.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 1 tablespoon olive oil
  • ½ pound shredded cooked chicken We used Rotisserie chicken
  • 1 ounce taco seasoning (click for recipe!)
  • ½ cup diced onion
  • 14.5 ounces diced tomatoes fully drained (1 can)
  • 4.5 ounces diced green chiles fully drained (1 can)
  • 10 hard taco shells We used Old El Paso Stand 'N Stuff
  • 8 ounces refried beans (½ can)
  • 2 cups shredded Mexican blend cheese

Optional Toppings

  • Sliced jalapeños
  • Sour cream
  • Salsa
  • Shredded lettuce
  • Chopped fresh cilantro

Instructions 

  • Preheat oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray.
  • Heat the olive oil over medium heat in a medium skillet.
    1 tablespoon olive oil
  • Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
    ½ cup diced onion
  • Stir in the chicken, taco seasoning, tomatoes (fully drained), and green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
    ½ pound shredded cooked chicken, 1 ounce taco seasoning, 14.5 ounces diced tomatoes, 4.5 ounces diced green chiles
    Shredded chicken tacos in a skillet with tomatoes and onions.
  • Place the taco shells in the baking dish, standing up. We were able to fit 10 taco shells in the dish by adding 2 on each side.
    10 hard taco shells
  • 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.
    8 ounces refried beans
    Baked chicken tacos in a white baking dish.
  • Sprinkle each shell generously with shredded cheese, the more the better!
    2 cups shredded Mexican blend cheese
    Baked chicken tacos in a white dish.
  • 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, shredded lettuce, cilantro, and salsa.
    Sliced jalapeños, Sour cream, Salsa, Chopped fresh cilantro, Shredded lettuce

Video

Becky’s Tips

  • Between the taco seasoning, green chiles, and jalapenos (my favorite topping, though it’s completely optional), this baked chicken tacos recipe is relatively spicy, but not overwhelmingly hot.
  • When I want to make them less spicy, I skip the jalapeños on top. The green chiles can be quite mild, but if you or the kids are sensitive to spice, simply skip over them when making the chicken filling.
  • Nutritional information does not include optional ingredients
Storage: Store baked chicken tacos in an airtight container in the refrigerator for up to 3 days.
Serving: 1tacoCalories: 226kcalCarbohydrates: 16gProtein: 13gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 38mgSodium: 607mgPotassium: 224mgFiber: 3gSugar: 3gVitamin A: 803IUVitamin C: 12mgCalcium: 181mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Tacos Step by Step

Sauté the Onion: Preheat your oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray and set aside. Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add ½ cup of diced onion to the skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.

Simmer the Filling: Stir in ½ pound of shredded cooked chicken, 1 ounce of taco seasoning, 14.5 ounces (1 can) of diced tomatoes (fully drained), and 4.5 ounces (1 can) of diced green chiles (fully drained). Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.

Shredded chicken tacos in a skillet with tomatoes and onions.

Bake the Taco Shells: Place 10 hard taco shells in the baking dish, standing up. We were 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.

Fill the Tacos: Spoon 1 tablespoon of refried beans into the bottom of each taco shell. Top with the chicken mixture, filling almost to the top of each shell.

Baked chicken tacos in a white baking dish.

Top with Cheese: Sprinkle each shell generously with 2 cups of shredded Mexican blend cheese, the more the better!

Baked chicken tacos in a white dish.

Bake and Serve: Bake for 7-10 minutes, or until the 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, shredded lettuce, cilantro, and salsa.

More Taco Recipes To Try

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.52 from 2461 votes (2,066 ratings without comment)
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923 Comments
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Mary
Mary
April 14, 2024 4:53 pm

Can you make the filling ahead and freeze it for later use?5 stars

Samantha Marceau
April 15, 2024 9:16 am
Reply to  Mary

Sure!

Barb
Barb
March 21, 2024 12:22 pm

Q: can I prepare all of the steps except the actual baking of completed tacos ahead of time and store in the refrigerator until evening? Or would that cause the shells to be less crispy?

Samantha Marceau
March 21, 2024 3:14 pm
Reply to  Barb

The longer the moist ingredients sit in the shells, the more likely they will end up with soggy bottoms, so we don’t recommend it!

Carla
Carla
March 3, 2024 5:09 pm

Can I use soft shells

Samantha Marceau
March 4, 2024 8:08 am
Reply to  Carla

You certainly can, but they will be trickier to keep upright in the pan!

Felicia
Felicia
January 30, 2024 4:52 pm

What would be a good replacement for the diced tomatoes? I’m making these for someone with a tomato allergy5 stars

Samantha Marceau
January 31, 2024 8:35 am
Reply to  Felicia

Roasted red peppers or beets are good substitutes!

P rdf
P rdf
January 25, 2024 12:51 pm

Very gd
So easy5 stars

Melissa Yetter
Melissa Yetter
January 18, 2024 6:56 pm

Tonight, I used this recipe to make a sheet pan of nachos. I doubled everything and used blue corn tortillas chips instead of standing tacos. Very delicious!!5 stars

IMG_6695
Rachel
Rachel
January 15, 2024 7:32 pm

How can I do the chicken in The crockpot?

Samantha Marceau
January 16, 2024 8:29 am
Reply to  Rachel

Hi Rachel, you can use our recipe for crockpot shredded chicken (click here!).

Melissa Yetter
Melissa Yetter
January 8, 2024 4:54 pm

We have made these several tomes snd they’re well loved! Sure go fast! I couldn’t even get a photo of them all!!!5 stars

IMG_6401
Heidi
Heidi
January 2, 2024 7:36 am

Made these before, super easy & good. Making them again tonight for dinner.

I marked 5 stars, and only 4 posted. But ⭐️⭐️⭐️⭐️⭐️4 stars

Last edited 10 months ago by Heidi
Marzy
Marzy
December 17, 2023 1:53 am

Love these will add to the dinner rotation for sure – thank you ❤️5 stars

IMG_1131