Baked Tacos are the answer when you want bold flavor, minimal prep, and a dinner everyone actually gets excited about. This easy oven recipe uses mini corn tortillas filled with seasoned chicken and melty cheese, then baked until crisp on the outside and warm inside. It’s fast, reliable, and perfect for busy nights or casual gatherings, all while keeping cleanup simple.
Story
Baked Tacos became a staple in my kitchen on nights when standing over the stove felt like too much effort. Instead of flipping tacos one by one, I wanted a hands-off method that still delivered that irresistible crunch. After a few test runs, these Baked Tacos quickly earned a permanent spot in my meal rotation. They work beautifully as a sheet pan dinner, and the oven does all the heavy lifting. Whether you need Baked Tacos for a family dinner or a party tray, this method delivers consistent results every single time.
Ingredients
-
1 pound cooked shredded seasoned chicken breast (about 3–4 cups)
-
8 ounces shredded Colby Jack cheese
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20–24 street taco corn tortillas
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Olive oil or cooking spray
For serving
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Sour cream
-
Salsa
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Fresh chopped cilantro
Step-by-Step Instructions
Preparing the Ingredients
Start by preheating your oven to 425°F so it’s fully hot when the tacos go in. Arrange the corn tortillas flat on a baking sheet, leaving a little space between each one. Lightly brush or spray both sides of the tortillas with olive oil, which helps them crisp evenly in the oven.
Cooking Instructions
Add a heaping tablespoon of shredded chicken filling to each tortilla, then top with a generous sprinkle of cheese. Bake for two minutes until the cheese begins to melt, then carefully remove the pan and fold each tortilla in half. Return them to the oven and bake for another 12 to 15 minutes, until the shells turn golden and crispy. Serve immediately with your favorite toppings.
Tips for Perfect Results
Common Mistakes to Avoid
Avoid overfilling the tortillas, since too much filling can prevent them from crisping properly. Also, don’t skip brushing the tortillas with oil, as dry tortillas tend to crack instead of folding cleanly during baking.
Pro Tips for Better Flavor
For extra depth, use shredded chicken filling seasoned with taco spices or a bit of salsa. If you like heat, add a pinch of crushed red pepper or diced jalapeños before baking. These small additions make crispy tacos even more satisfying.
Serving and Storage
How to Serve
Serve these mini tacos hot from the oven with sour cream, salsa, and fresh cilantro. They pair well with simple sides like rice, beans, or a chopped salad, making them a complete and flexible meal.
How to Store Leftovers
Store leftover tacos in an airtight container in the refrigerator for up to three days. Reheat them in the oven or air fryer to bring back their crisp texture, since the microwave tends to soften the shells.
Conclusion
These Baked Tacos prove that an easy oven recipe can still deliver big flavor and satisfying crunch. With simple ingredients and minimal prep, they fit perfectly into busy schedules while still feeling special. Once you try them, they’re bound to become a repeat favorite.
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Frequently Asked Questions
Can I use rotisserie chicken instead of cooking my own?
Yes, rotisserie chicken works very well in this recipe. Simply shred it and add a bit of taco seasoning or salsa to boost the flavor before assembling the tacos.
Do regular-size corn tortillas work for baked tacos?
Regular-size corn tortillas work just fine, although you may need fewer of them. Keep an eye on baking time, since larger tortillas may need an extra minute or two to crisp fully.
How do I keep baked tacos from getting soggy?
Using enough oil on the tortillas and baking at a high temperature helps prevent sogginess. Serving them immediately also keeps the shells crisp and fresh.
Print
Baked Tacos
- Total Time: 20 minutes
- Yield: 20–24 tacos 1x
Description
These baked tacos use mini corn tortillas filled with taco-seasoned shredded chicken and cheese, then baked until crispy and golden. They come together quickly and work perfectly for weeknight dinners or feeding a crowd.
Ingredients
- 1 lb cooked shredded seasoned chicken breast
- 8 oz shredded Colby Jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
Instructions
- Preheat oven to 425°F
- Place tortillas on a baking sheet
- Brush or spray both sides of tortillas with olive oil
- Add a heaping tablespoon of shredded chicken to each tortilla
- Top each tortilla with a heaping tablespoon of shredded cheese
- Bake for 2 minutes until cheese melts
- Remove from oven and carefully fold tortillas in half
- Bake for 12–15 minutes until tortillas are crispy
- Serve with sour cream, salsa, and cilantro
Notes
- Use crock pot, instant pot, or rotisserie chicken
- Add salsa and taco seasoning if chicken is plain
- Street-size or regular corn tortillas both work
- Tacos are done when shells are crispy and filling is hot
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Saturated Fat: 2.6 g
- Unsaturated Fat: 2.0 g
- Trans Fat: 0 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg