Description
Crispy-on-the-edges, cheesy, and loaded with seasoned chicken—these baked tacos are a crowd-pleasing, oven-baked twist on a classic!
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie works well)
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chilies (drained)
- 1 packet taco seasoning (or homemade blend)
- ½ cup chicken broth
- 8–10 flour or corn tortillas
- 2 cups shredded Mexican blend cheese (or cheddar + mozzarella mix)
- ½ cup red onion, diced (optional)
- ½ cup fresh cilantro, chopped
- Sour cream, salsa, or guacamole (for serving)
Instructions
- Heat olive oil in a skillet. Sauté onion and garlic until softened.
- Stir in shredded chicken, tomatoes, taco seasoning, and broth. Cook 5–6 minutes until thickened.
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
- Fill each tortilla with chicken mixture and a little cheese, then roll and place seam-side down in dish.
- Sprinkle remaining cheese generously over the tacos.
- Add diced red onion and cilantro if desired.
- Bake uncovered for 15–20 minutes until cheese is golden and bubbly.
- Garnish with fresh cilantro and serve with sour cream, salsa, or guacamole.
Notes
- Rotisserie chicken saves time and adds flavor.
- Feel free to customize toppings based on preference.
- For a spicier kick, add jalapeños to the filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg