Easy Baked Chicken Tacos

I’m gonna show you how to make the easiest chicken tacos.

These are baked, so there’s hardly any cooking required.

And best of all, you can use leftover rotisserie chicken or just buy one if you don’t wanna cook your chicken.

Why You’ll Love This

The kids love these.

They’re so quick and easy to make.

One of the best 30 minute meals.

This is such a satisfying taco experience with like very minimal effort.

You guys are gonna love it.

My kids loved it, which surprised me.

No need to buy the crispy taco shells.

It crisps up in the oven just fine.

Ingredients

For the chicken filling:

• about two cups of shredded chicken (from two small chicken breasts or one very large one, light meat or dark meat)
• one can of roll-tailed tomatoes with green chilies
• two tablespoons of taco seasoning
• one tablespoon of fresh lime juice

For the tacos:

• 10 to 12 small corn tortillas
• oil
• Mexican shredded cheese

For serving:

• lettuce
• diced tomato
• pico de gallo
• fresh cilantro
• sour cream
• hot sauce
• fresh squeeze of lime juice

Instructions

1. Remove any skin and bones on your chicken, then transfer to a large mixing bowl and shred it with your hands or use two forks.
2. Make sure you drain off the extra liquid, then add it to the chicken.
3. Now add two tablespoons of taco seasoning.
4. Next, add one tablespoon of fresh lime juice.
5. Now stir all of that together and set it aside for the flavors to meld.
6. Spray both sides of the tortilla with oil and be generous because this does help the shell crisp up.
7. Now sprinkle half of your Mexican shredded cheese over your tortillas.
8. Next, divide the chicken filling evenly over the tortillas and finally top with the rest of your cheese.
9. Finally, we’re gonna bake uncovered for about 10 to 12 minutes in the oven at 425 degrees Fahrenheit or until the cheese is melted and the edges are crisp and golden.
10. As soon as they come out of the oven while they’re still soft and pliable, use a spatula to quickly fold each one over.

Cooking Tips

If you’re shredding a lot of chicken and making a bigger batch, the easiest way to do it is to put it into the bowl of your stand mixer, then shred it up with the paddle attachment.

You can use homemade, which I have a great recipe for this or store bodice fine.

I found it’s easier to get the most juice out of it if you roll it on the counter before cutting and juicing it.

If you don’t have an oil sprayer, you can also brush with oil.

Folding them while they’re still hot like this also helps prevent the shell from breaking.

You can totally substitute what’s inside with like cooked ground beef, like taco meat, cooked ground turkey with taco seasoning, ground chicken.

You can totally mix beans with taco seasoning.

I’ve done that for like a vegetarian version of tacos.

Serving Suggestions

I’m just using some lettuce.

I’ve got some diced tomato.

You can also use pico de gallo, which I have a really amazing authentic pico de gallo on my blog.

And then some fresh cilantro, of course.

I do like a little sour cream on my taco to add a little bit of creaminess and hot sauce.

Whatever your favorite hot sauce is, go for it.

A little fresh squeeze of lime juice is really nice.

You can just serve them like this.

Totally do it buffet style.

Everybody can build their own taco.

The way that they love it.

I hope you guys totally love it.

Let me know if you change it up in your kitchen and try a different protein or even the beans.

Seriously, it works well.