Can I make these tacos less spicy for kids?

Absolutely! Skip the green chiles and jalapeño toppings for a milder version. The taco seasoning provides flavor without overwhelming heat, but you can also use a mild version or reduce the amount.

How do I keep the taco shells from getting soggy?

The refried bean layer is your best defense against sogginess. Also, make sure to thoroughly drain the tomatoes and green chiles before adding them to your filling, and pre-bake the empty shells for that initial crispiness.

Can I prepare the filling ahead of time?

Yes! The chicken filling can be made up to 2 days ahead and stored in the refrigerator. When you're ready to serve, just reheat the filling, assemble the tacos, and bake as directed.

What can I use instead of rotisserie chicken?

Any cooked, shredded chicken works well. You can quickly poach chicken breasts, use leftover grilled chicken, or even canned chicken in a pinch. For a different flavor, try pulled pork or shredded beef.

Baked Chicken Tacos Recipe

Description

A quick, flavorful, and delicious recipe for baked chicken tacos that comes together in no time! Packed with seasoned chicken, refried beans, cheesy goodness, and your choice of toppings, these tacos are crispy, comforting, and customizable—a perfect centerpiece for busy weeknights or casual parties. Oven-baked for a satisfying crunch, these tacos will become your new go-to favorite.

Ingredients

Units Scale

For the Tacos

1 tablespoon olive oil
1/2 pound shredded cooked chicken (e.g., Rotisserie chicken)
1 ounce taco seasoning
1/2 cup diced onion
14.5 ounces diced tomatoes, fully drained (1 can)
4.5 ounces diced green chiles, fully drained (1 can)
10 hard taco shells (e.g., Old El Paso Stand ‘N Stuff)
8 ounces refried beans (1/2 can)
2 cups shredded Mexican blend cheese

Optional Toppings

Sliced jalapeños
Sour cream
Salsa
Shredded lettuce
Chopped fresh cilantro

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Instructions

Preheat the Oven
Preheat your oven to 400°F and spray a 9×13-inch baking dish with nonstick spray.
Sauté the Onion
Heat the olive oil over medium heat in a skillet. Add the diced onion and cook for 2-3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Prepare the Chicken Mixture
Add the shredded chicken, taco seasoning, drained diced tomatoes, and drained green chiles to the skillet. Stir everything together to fully combine the flavors. Reduce the heat to a simmer and allow the mixture to cook for 5-8 minutes.
Crisp the Taco Shells
Arrange the taco shells in the prepared baking dish, standing upright. You may fit approximately 10 shells using 2 placed on each side. Place the dish in the oven and bake the taco shells for 5 minutes to allow them to crisp up. Remove them from the oven.
Assemble the Tacos
Spoon about 1 tablespoon of refried beans into the bottom of each taco shell, followed by the chicken mixture, filling the shells almost to the top.
Add the Cheese
Generously sprinkle shredded Mexican blend cheese over each taco.
Bake the Tacos
Return the baking dish to the oven and bake the tacos for 7-10 minutes or until the cheese is fully melted and the edges of the shells turn slightly browned.
Add Toppings and Serve
Remove the tacos from the oven and top them with your favorite additions like sliced jalapeños, sour cream, salsa, shredded lettuce, or cilantro. Serve immediately for the best taste.

Notes

This recipe has a mild spiciness level. For less heat, skip the jalapeños and green chiles.
The taco seasoning and refried beans already add great flavor, so adjust the seasoning if needed.
Leftover baked chicken tacos can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to retain some crispness.

Nutrition

Serving Size: 1 taco
Calories: 200
Sugar: 2g
Sodium: 450mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 12g
Cholesterol: 35mg