Baked Chicken Tacos
Effortless Baked Chicken Tacos with flavorful shredded chicken, cheese, and crispy shells – perfect for weeknight dinners.
Equipment
- oven
- baking sheet
- Mixing bowl
Ingredients
- 10-12 small corn or flour tortillas (5-inch size)
- spray cooking spray or neutral oil for brushing tortillas
- 2 cups Mexican-style shredded cheese
- 2 cups shredded chicken from rotisserie or cooked chicken
- 10 oz can Rotel tomatoes and green chiles drained
- 2 tablespoon taco seasoning
- 1 tablespoon fresh lime juice
Instructions
Instructions
- Preheat to 425°F (220 °C). Lay tortillas on a large rimmed baking sheet, spray or brush both sides, and arrange in a single layer.
- In a bowl, combine shredded chicken, drained Rotel tomatoes, taco seasoning, and lime juice. Stir until chicken is fully coated.
- Divide half of your cheese among the tortillas, then divide the filling among the tortillas, leaving a border. Sprinkle the tops with remaining cheese.
- Bake uncovered for 10-12 minutes or until cheese is melted and edges turn crisp-golden. Fold the tacos in half while pliable.
- Transfer folded tacos to a platter and top with your favorite taco toppings as desired.
Notes
Optional toppings include shredded lettuce, diced fresh tomato, fresh cilantro, lime wedges, sour cream, and hot sauce. Filling can be made ahead and refrigerated up to 24 hours. Leftover tacos can be refrigerated for 2-3 days or frozen for up to 2 months.
Nutrition
Serving: 1tacoCalories: 201kcal
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