These baked crispy shredded chicken tacos are everything I want on a busy weeknight—crunchy, cheesy, and loaded with juicy flavor. They come together fast, make very little mess, and bake all at once on a single tray. Trust me: one bite, and you’ll see why they’re on permanent rotation in our house.
Why We Love These Baked Chicken Tacos
Tacos are a no-brainer, but this version? Total game changer. Here’s what makes these a staple:
- Crispy & Cheesy: The oven crisps up the taco shells and melts the cheese into gooey perfection.
- Use Up Leftovers: Got rotisserie chicken or leftovers from another meal? Perfect.
- Easy Cleanup: No frying pans or stovetop splatters—just a sheet pan.
- Customizable: Everyone adds their own toppings at the table. It’s fun and fuss-free.
- Always a Hit: Whether it’s dinner with the kids or having friends over, these never fail.
Key Ingredients
Here’s what you’ll need to bring these tacos to life. Scroll to the recipe card below for exact measurements!
- Shredded Chicken – Leftover chicken, store-bought rotisserie, or homemade—it all works.
- Taco Seasoning – Adds that zesty, Tex-Mex flavor.
- Salsa – Keeps the chicken juicy while adding a punch of flavor.
- Cheese – Use what you love: cheddar, pepper jack, or a Mexican blend.
- Taco Shells – Crunchy shells that hold up in the oven. Stand-and-stuff makes life easier.
- Oil Spray – Optional, but helps the shells crisp up even more.
How to Make Baked Crispy Chicken Tacos
Just a few steps stand between you and taco bliss:
- Prep the Filling: In a large bowl, stir together the shredded chicken, taco seasoning, and salsa.
- Assemble the Tacos: Line up your taco shells on a baking tray. Spoon the chicken mixture into each, then top generously with cheese.
- Bake: Lightly spritz with oil spray (if using), then bake at 400°F (200°C) for 10–12 minutes. Look for bubbly cheese and crisp shells.
- Serve: Bring them to the table hot, and let everyone top their own with sour cream, guacamole, lettuce, or whatever you love.
Chef’s Tips and Variations
- Don’t Overfill: A big spoonful is enough. Too much filling and the shells might break.
- Turn Up the Heat: Add chopped jalapeños or use a spicy salsa.
- Bulk It Up: Toss in black beans, corn, or finely chopped peppers with the chicken.
- Go Soft: Use small flour tortillas and bake in a muffin tin or folded in foil for a softer bite.
What to Serve With These Baked Crispy Chicken Tacos
Toppings
Create a DIY taco bar with chopped tomatoes, shredded lettuce, sour cream, guac, and lime wedges.
Sides
Spanish rice, cilantro-lime rice, or beans (refried or black) all pair beautifully.
Veggies
Balance the richness with a cucumber-tomato salad or grilled corn on the cob.
Something Fun
Try a zesty corn salsa or creamy avocado dip with chips for scooping on the side.
Baked Crispy Shredded Chicken Tacos
These Baked Crispy Shredded Chicken Tacos are a quick and delicious way to enjoy taco night with minimal fuss. Made with seasoned shredded chicken, salsa, and melted cheese tucked inside crunchy taco shells, they’re baked to perfection for a crispy, cheesy, crowd-pleasing dinner in just over 20 minutes.
Ingredients:
- 2 cups shredded cooked chicken (leftover or rotisserie)
- 1 packet taco seasoning (or 2 tbsp homemade taco seasoning)
- 1/2 cup salsa (mild or spicy, to taste)
- 1 cup shredded cheese (cheddar, Mexican blend, or pepper jack)
- 6 crunchy taco shells (stand-and-stuff style recommended)
- Cooking oil spray (optional, for extra crispiness)
Instructions:
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or foil for easy cleanup.
- Mix the filling: In a medium bowl, stir together the shredded chicken, taco seasoning, and salsa until well combined.
- Assemble tacos: Arrange the taco shells upright on the prepared tray. Evenly divide the chicken mixture among the shells, then top each with shredded cheese.
- Bake: Lightly spray the tops of the tacos with cooking oil (optional). Bake for 10–12 minutes, or until the cheese is melted and the shells are golden and crisp.
- Serve: Let cool slightly, then serve warm with your favorite toppings like sour cream, diced tomatoes, avocado, or cilantro.
Preparation Time:
10 minutes
Cooking Time:
12 minutes
Total Time:
22 minutes
Serving Size:
1 taco
Yield:
6 tacos
Cuisine:
Mexican-Inspired
Course:
Main Course
Nutrition Information:
Per taco (approximate values depending on cheese and toppings used)
Calories: 230
Fat: 10g
Carbohydrates: 16g
Protein: 18g
Additional Notes:
- Add black beans or corn to the filling for extra flavor and texture.
- These tacos reheat well in a toaster oven or air fryer for added crispiness.
- Great option for using up leftover chicken from previous meals.
