Taco Tuesday is often celebrated at our house. And sometimes taco Monday, Wednesday, and Thursday. We can’t get enough of them, including these Oven Baked Chicken Tacos.
My family has always loved our Oven Baked Beef Tacos and I love how easy it is to make! We decided to substitute the beef for chicken, and a brand new delicious baked taco was born.
Rotisserie Chicken Shortcut
In a pinch to throw this together? Save yourself tons of time by using a rotisserie chicken instead of cooking and chopping your own!
Most grocery store delis will sell freshly packaged rotisserie chicken pulled off the bone.
If you’re local deli does not sell pulled rotisserie chicken, you can also buy a whole chicken and freeze what you don’t use for another time.
We use this shortcut in a ton of our shredded chicken recipes.
Want even more recipe ideas that use already made chicken ?! Try these 45 Cold Chicken Recipes (Best Leftover Chicken Ideas)!
How to Make Oven Baked Chicken Tacos
- Preheat oven to 400 degrees.
- In a large 9×13” baking pan, line up all of the hard taco shells so they are touching without falling over.
- Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here.
- Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese.
- Bake for 10 minutes or until cheese has completely melted and chicken is heated through.
- Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and cilantro!
Tips when making Oven Baked Chicken Tacos
Feeding a crowd? This recipe can easily be doubled OR tripled. Just make sure to use a 9×13” rather than a cookie sheet to keep your tacos upright.
We’d recommend not prepping these too far ahead of time however, because the juice from the salsa sitting too long on the shells could result in a soggy shell.
Prep your chicken before hand and have your shells ready and then fill them up and pop them in the oven just before you’re ready to serve.
BAKED CHICKEN BACON RANCH TAQUITOS have quickly become a family favorite! Bake these in the oven for a crispy crunch in every bite, without the extra calories from frying.
More delicious Taco Recipes on Six Sisters stuff:
- Oven Baked Beef Tacos
- 3 Ingredient Slow cooker Chicken Tacos
- Salsa Verde Lime Tacos
- Potato Tacos
- Chicken Taco Casserole Recipe
- 20 Minute Taco Salad Casserole
- Family Favorite Taco Salad
- Black Bean and Corn Chicken
- 20 Minute 7 Layer Chicken Tacos
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Oven Baked Chicken Tacos Recipe
Ingredients
- 2 1/2 cup shredded cooked chicken
- 1 cup salsa
- 1 ounce taco seasoning
- 12 hard taco shells
- 1 1/2 cup Mexican blend cheese
- 1 cup sour cream
- 2 avocado, diced, optional topping
- 2 tomatoes, diced, optional topping
- 15 ounces black beans, optional topping
- 2.25 ounce sliced black olives, optional topping
- 2 cup shredded lettuce, optional topping
Equipment
Instructions
- Preheat oven to 400 degrees.
- In a large 9 x 13 inch baking pan, line up all of the hard taco shells so they are touching without falling over.
- Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here.
- Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese.
- Bake for 10 minutes or until cheese has completely melted and chicken is heated through.
- Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and shredded lettuce.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Be sure to not miss another recipe!
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Can you please also repost the soft taco version? Those were our favorite way to cook those. I know it takes longer, but yum!!
These tacos are perfectly crispy on the outside and loaded with cheesy goodness!