Easy Baked Chicken Tacos



Delicious and super easy, my Baked Chicken Tacos recipe takes your Taco Tuesday to the next level. These crunchy tortilla shells are filled with a flavorful combination of shredded chicken, beans, and spices. Ready in under 30 minutes, these tacos are perfect for a quick weeknight meal or feeding a crowd. Spice up your dinner plans and satisfy your taco cravings with these mouthwatering Baked Chicken Tacos.



Baked Chicken Tacos

These Baked Chicken Tacos are a fantastic twist on traditional tacos. Filled with a tasty combination of shredded chicken, beans, and spices, and baked until the cheese is bubbly and golden, they are simply irresistible. Serve them with your favorite toppings for a satisfying meal that the whole family will love.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American


  • – 12 hard taco shells
  • – 250 grams cooked shredded chicken
  • – 1 medium onion
  • – 1 can of beans in chili sauce
  • – 2 tablespoons corn
  • – 100 grams shredded cheese
  • – 1 teaspoon chili powder
  • – 1 teaspoon ground cumin
  • – 1/2 teaspoon paprika
  • – 1/2 teaspoon dried oregano
  • – 1/2 teaspoon garlic powder
  • – 1/2 teaspoon salt
  • – 1/2 teaspoon freshly ground pepper
  • For the toppings:
  • – 1 chopped Romaine heart
  • – 2 large tomatoes chopped
  • – 1/2 avocado sliced
  • – Fresh cilantro
  • – Salsa and sour cream


  • Preheat your oven:
  • – Begin by preheating your oven to 180°C.
  • Prepare the filling:
  • – In a pan, sauté the shredded chicken, corn, and beans in chili sauce until well heated.
  • – Add the chili powder, ground cumin, paprika, dried oregano, garlic powder, salt, and pepper to the chicken mixture.
  • – Stir well to combine and cook for another 2-3 minutes.
  • Fill and bake the tacos:
  • – Spoon the chicken mixture into each taco shell, distributing it evenly among them.
  • – Sprinkle shredded cheese over the chicken in each shell.
  • – Bake the filled tacos in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
  • Add the toppings and serve:
  • – Remove the baking dish from the oven.
  • – Top the tacos with chopped Romaine heart, chopped tomatoes, sliced avocado, fresh cilantro, salsa, and sour cream according to your preference.
  • – These tacos are best enjoyed immediately while the shells are still crispy and the filling is warm.


– Using pre-cooked, shredded chicken saves time in this recipe. It can be leftover chicken, rotisserie chicken, or even canned chicken.
– Feel free to get creative with the toppings and add your favorites, such as diced onions, jalapeños, or a squeeze of lime juice.
– For a vegetarian version, replace the chicken with a plant-based meat alternative or extra beans and corn.
– These Baked Chicken Tacos are gluten-free and can be enjoyed by those with dietary restrictions.

Healthy Family Dinner for Winter

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