Baked chicken tacos are an ideal choice for taco night. Quick and easy, crispy hard shells are filled with seasoned, shredded chicken mixed with refried beans, salsa, and sautéed onions, then topped with shredded cheese and baked until warm, melty, and extra crunchy.
🌮 What Makes This Recipe So Good
- Baked chicken tacos combine juicy shredded chicken with refried beans, your favorite salsa, sautéed onions, and taco seasoning. The mixture goes into crunchy hard taco shells, gets topped with cheese, and is baked briefly so the cheese melts and the shells crisp up. The whole process is fast—about 30 minutes from start to finish—making it perfect for a weeknight meal.
- This version is mild, but you can easily add heat or swap ingredients to suit your preferences. Use pepper jack instead of a Mexican-style blend, choose black or pinto beans, or try a different salsa like salsa verde or mango-pineapple. You can even swap shredded chicken for ground beef, turkey, or a plant-based alternative to customize the tacos.
👩🏼🍳 Chef’s Tips
- For extra-crispy shells, place empty taco shells upright in the baking pan and bake them for 2–3 minutes before filling. Then add the filling and cheese and bake as directed.
- Choose a chunkier salsa if you’re concerned about soggy shells—some liquid will evaporate during simmering, but chunkier salsas reduce the risk of excess moisture.
- Rotisserie chicken is an easy shortcut—already cooked and ready to shred—but leftover cooked chicken works well too. If you prefer to cook chicken specifically for these tacos, use a simple poaching or roasting method and shred before mixing with the other ingredients.
🥘 More Baked Dishes We Love
- Mango Habanero Wings
- Salmon Tacos
- Seafood Baked Potato
- Whole30 Everything Bagel Chicken
- Oven-Baked Buffalo Chicken Egg Rolls
- Baked Ziti Pasta
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Baked Chicken Tacos
Prep: 15
Cook: 15
Total: 30
Crunchy taco shells stuffed with seasoned shredded chicken, refried beans, salsa, and shredded cheese, then baked until warm and melty. The easiest taco night entrée ever!
Sam Guarnieri
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10 chicken tacos
Ingredients
For the Baked Chicken Tacos
- 1 tablespoon neutral-flavored oil (avocado or olive oil)
- ½ cup diced white onion
- 2 cups cooked, shredded chicken
- 8 ounces refried beans (black or pinto; about half a can)
- 1 cup salsa
- 1 tablespoon taco seasoning
- 10 hard taco shells
- 2 cups shredded Mexican-style cheese blend
Suggested Toppings (Optional)
- diced cilantro
- sliced avocado or guacamole
- sour cream
Equipment
- Oven
- Stovetop
- Large skillet
- Wooden spoon or silicone spatula
- 9×13 baking pan
- Spoon
Instructions
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Preheat oven to 400°F (204°C).
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Heat 1 tablespoon neutral-flavored oil in a large skillet over medium heat until shimmery.
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Add ½ cup diced white onion and sauté about 3 minutes, until softened.
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Stir in 2 cups shredded cooked chicken, 8 ounces refried beans, 1 cup salsa, and 1 tablespoon taco seasoning. Mix until well combined and the seasoning is absorbed.
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Simmer over medium heat 2–3 minutes, stirring occasionally, until the filling is warmed through. Reduce heat to very low to keep warm.
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Arrange 10 hard taco shells upright in a 9×13 pan so they stay standing during baking.
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Spoon the filling evenly into each shell, taking care not to crack them.
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Top each taco with the shredded cheese, dividing 2 cups evenly among the shells.
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Bake in the preheated oven 6–10 minutes, until the cheese is melted and the shell edges are golden.
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Remove from the oven, let cool briefly, then add desired toppings and serve warm.
Notes
- Shredded Chicken: Rotisserie or leftover cooked chicken is convenient and works well. If cooking chicken specifically for this recipe, use a simple shredding method and season as desired.
- Taco Shells: Use crunchy hard taco shells for this baked method. Soft flour or corn tortillas are not suitable for this recipe unless you adapt the technique.
- Dairy-Free Option: Substitute dairy-free shredded cheese to make the recipe dairy free.
- Gluten-Free Option: Choose gluten-free hard shells and confirm other packaged ingredients are gluten free.
- Vegetarian/Vegan: Omit the chicken or replace it with a plant-based chicken substitute; use dairy-free cheese to make it vegan.
Nutrition Information
Serving: 1 baked chicken taco
| Calories: 209kcal
| Protein: 14 g
| Fat: 11 g
| Calories: 209kcal
| Protein: 14 g
| Fat: 11 g
Servings and nutrition are approximate and will vary based on portion sizes and ingredient brands.
© Author: Sam Guarnieri