These crispy baked chicken tacos are packed with a flavorful mixture of spices, black beans, shredded chicken, and melted cheese. They're a perfect meal for a crowd and the leftovers are delicious reheated the next day.
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Why You’ll Love This Chicken Tacos Recipe
- The chicken mixture is packed with protein and the perfect use for any leftover chicken
- You can mix it up with your favorite toppings and dipping sauces for the tacos
- It's an easy weeknight dinner or a fun appetizer to bring to a party
- They reheat well the next day for a quick meal
- The gooey cheese and crispy taco shells work perfectly together
Ingredient Notes
- Shredded chicken - for this recipe, use any leftover chicken you have or use rotisserie chicken or crockpot chicken. We love to buy rotisserie chicken from the store in a pinch. Another of our favorite ways to prepare chicken is in the crockpot. For this method, place 3 medium chicken breasts in a crockpot with salt and pepper and 2 cups of chicken broth. Let the chicken cook on high for 4 hours. Once the chicken is completely cooked through, remove it from the slow cooker and discard the broth. Shred the chicken with two forks or a hand mixer. You could also use chicken thighs if you prefer.
- Black beans - we prefer to add black beans for an additional source of fiber and protein. You could also add a thin layer of refried beans to the tacos before adding the chicken mixture instead.
- Chipotle salsa - you can find this salsa at most grocery stores. It is made with chipotle peppers and a little spicier than normal salsa. We love the flavor it adds. You can also use normal salsa.
- Cumin, chili powder, garlic powder, and salt - we will use these spices to make our own homemade taco seasoning. Don't skip any of these, they are what give the tacos the flavor!
- Mexican cheese - measure with your heart! If you're a cheese fan, feel free to add more. Fresh shredded cheese is always best! Omit for a dairy-free option.
- Corn tortillas - ensure that you heat the corn tortillas by wrapping them in a damp towel or paper towel and microwaving in 30 second increments until warm to prevent any breakage. You can also swap these for Siete almond flour tortillas or flour tortillas. Hard taco shells won't work for this recipe.
See the recipe card below for a complete list of ingredients and measurements.
Equipment You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Baking sheet
Step by Step Directions
For the full recipe instructions, scroll down to the recipe card at the bottom of the page.
Step 1: Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Spray it lightly with olive or avocado oil spray.
Step 2: In a large bowl, add the shredded chicken, black beans, salsa, and spices and mix well.
Step 3: Wrap the tortilla shells in a damp paper towel and microwave them for 30 second intervals until they are hot and pliable.
Step 4: Add ¼-1/3 cup of the chicken filling to one half of the corn tortilla and about 1 tbsp of shredded cheese on top of the chicken. Fold each tortilla in half so it is a taco shape. Lightly spray the top of the tortillas with olive or avocado oil spray. Sprinkle lightly with sea salt. Depending on the size of your sheet pan you may have to bake two separate batches. If this is the case, wait to warm up all the tortillas until you are ready to make the tacos and put them in the oven.
Step 5: Bake tacos for 13-15 min. Check them halfway and if they are popping open you can gently press down with a spatula. Remove them from the oven when they are golden brown and crispy.
Tips & Variations
- If your corn tortillas cool down at any point, warm them up again in a damp towel in the microwave.
- Don't overstuff the corn tortillas or else they will pop open in the oven.
- After the tacos have been in the oven for 5 minutes, check to see if they are popping open. If they are, use a spatula to gently push them back down. The melted cheese will help the tortilla stick.
- Add a little fresh lime juice to the taco filling if desired.
- Serve the oven baked chicken tacos with your favorite taco toppings like guacamole, sour cream, red onions, cilantro, and mango or pineapple salsa. Dip the tacos in guacamole, salsa, sour cream, or our personal favorite dipping sauce—Bitchin' Sauce.
- You can also pair the crispy chicken tacos with our brown jasmine rice, cilantro lime rice, beans, or a side salad.
FAQ
Store any leftovers in an airtight container in the fridge. Reheat the leftover tacos in the oven or air fryer to bring the crisp back. The air fryer is our favorite quick way to reheat!
These crispy tacos are gluten-free with the use of corn tortillas. For a dairy-free option, omit the cheese or use a dairy free cheese.
If you like these easy baked chicken tacos, check out a few of our other easy weeknight meals:
If you make this chicken taco recipe, please let us know how it turns out in the comments below and/or rate the recipe! Don’t forget to tag us on Instagram to show us your finished product—it makes our day every time we see you trying the recipes we love!
Crispy Oven-Baked Chicken Tacos
Ingredients
- 4 cups shredded chicken (see blog post for our preferred methods)
- ½ cup black beans, drained and rinsed
- 1- 1 ½ cups chipotle salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¾ teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 cup shredded Mexican cheese (can add more depending on preference, or omit/swap for dairy-free cheese if needed)
- 16 corn tortillas (you can use flour tortillas if you prefer)
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. Spray it lightly with olive or avocado oil spray.
- In a large bowl, add the shredded chicken, black beans, salsa, and spices and mix well.
- Wrap the tortillas in a damp paper towel and microwave them for 30 second intervals until they are hot and pliable.
- Add ¼-1/3 cup of the chicken filling to one half of the corn tortilla and about 1 tbsp of shredded cheese on top of the chicken. Fold each tortilla in half so it is a taco shape. Lightly spray the top of the tortillas with olive or avocado oil spray. Sprinkle lightly with sea salt. Depending on the size of your baking sheet, you may have to bake two separate batches. If this is the case, wait to warm up all the tortillas until you are ready to make the tacos and put them in the oven.
- Bake for 13-15 min. Check them halfway and if they are popping open you can gently press down with a spatula. If the tacos are not quite as crispy as you would like them to be after 15 minutes, turn on the broil feature of the oven and broil for 1-2 minutes. Remove them from the oven when they are golden brown and crispy.
Notes
- If your corn tortillas cool down at any point, warm them up again in a damp towel in the microwave.
- Don't overstuff the corn tortillas or else they will pop open in the oven.
- Make it dairy-free: simply omit the cheese or use a dairy-free cheese instead.
NUTRITION
The recipe can be found on My Fitness Pal by searching "BWB Baked Chicken Tacos."
The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
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