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Baked Chicken Tacos Recipe

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4.2 from 7 reviews

These Baked Chicken Tacos are a delicious and easy recipe featuring shredded rotisserie chicken cooked with taco seasoning, onions, garlic, and other flavorful ingredients, then stuffed into warm corn tortillas with melted cheese and baked to crispy perfection. Perfect for a quick weeknight dinner or large gatherings, these tacos are versatile and served with your choice of favorite toppings.

Ingredients

Filling

  • Oil (canola or vegetable), as needed
  • 1/2 small white onion, very small dice
  • 3 cloves garlic, minced
  • 4 cups shredded chicken (rotisserie recommended)
  • 2 Tbsp taco seasoning (packet for convenience)
  • 3/4 cup water
  • 1 lime, juiced
  • 1 (4 oz) can diced green chiles
  • 1/2 cup petite diced tomatoes, liquid drained
  • Salt and pepper, to taste
  • 1 cup Colby Jack cheese, shredded (for filling)

Tacos

  • 8 oz Colby Jack cheese, shredded (for topping)
  • 14 (6-inch) yellow corn tortillas (Mission ‘super soft’ recommended)
  • Oil for brushing tortillas

Toppings (optional)

  • Hot sauce
  • Salsa
  • Guacamole
  • Shredded lettuce
  • Limes
  • Pico de gallo

Instructions

  1. Preheat and prep: Preheat your oven to 400°F (204°C). Lightly oil two half-sheet baking pans (18x13 inches) and set them aside to prevent sticking and for easy cleanup.
  2. Sauté onion: Heat a small amount of oil in a large sauté pan over medium heat. Add the diced onion and cook for about 3 minutes, or until the onion is softened and fragrant. Add the minced garlic and stir for another 30 seconds, taking care not to burn the garlic.
  3. Add all the goodies: Add the shredded chicken to the pan along with taco seasoning, water, fresh lime juice, diced green chiles, drained diced tomatoes, salt, and pepper. Stir everything together and cook for 2-3 minutes until the mixture is heated through and well combined.
  4. Make it cheesy: Stir in 1 cup of shredded Colby Jack cheese into the chicken mixture until melted and fully incorporated, making the filling creamy and flavorful.
  5. Microwave tortillas: Wrap the corn tortillas in a slightly damp paper towel and microwave on high for 45-60 seconds, flipping halfway through. This softens the tortillas, making them more pliable and easier to fold without cracking. If the tortillas still feel stiff or crack, microwave for an additional 10 seconds as needed.
  6. Assemble: On one half of each softened tortilla, spoon about 3 tablespoons of the chicken filling. Sprinkle a little more Colby Jack cheese over the filling. Fold the tortilla over to create a half-moon shape and place it seam-side down on the prepared baking sheets. Lightly brush the tops of the folded tortillas with oil to help them crisp up in the oven. Repeat this process until all tortillas are filled and arranged on the baking sheets.
  7. Bake: Bake the assembled tacos for 12-15 minutes, or until the tortillas are hot and crispy. There is no need to flip them while baking. If any filling oozes out, it usually means there was too much filling added. Properly warmed tortillas will hold together better and prevent cracking.
  8. Serve: Remove the tacos from the oven and serve hot with your choice of favorite taco toppings such as hot sauce, salsa, guacamole, shredded lettuce, lime wedges, and pico de gallo for a delicious and customizable meal.

Notes

  • Use fresh shredded rotisserie chicken for best flavor and convenience.
  • Microwaving tortillas before baking prevents them from cracking and makes folding easier.
  • If tortillas break, try microwaving them a little longer before assembling.
  • You can substitute taco seasoning with homemade blend if preferred.
  • Feel free to add or omit toppings based on your preference.
  • Use freshly shredded cheese instead of pre-shredded bags to avoid anti-caking agents that may affect melting.
  • These tacos can be made ahead of time and baked just before serving for convenience.

Find it online: https://dishcooks.com/baked-chicken-tacos-recipe/