Crispy Baked Chicken Tacos
These Crispy Baked Chicken Tacos are a weeknight win—simple, crunchy, and full of flavor. Juicy shredded chicken is tossed with salsa and taco seasoning, folded into corn tortillas with cheese, and baked until golden and crisp. They’re oven-ready in just minutes and taste like a cross between classic tacos and cheesy quesadillas.
Servings: 4
Ingredients
- 2 cups precooked shredded chicken
- 2 tbsp olive oil divided
- ¼ tsp salt
- ¼ tsp black pepper
- 1 medium white onion chopped
- 1 16 oz jar salsa
- 1 1 oz packet taco seasoning
- 10-12 corn tortillas
- 1 ½ cups shredded Colby Jack cheese
- Juice of 1 lime
Instructions
- Preheat oven to 425°F. Line a 9x13-inch (or larger) baking sheet with parchment paper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3 minutes.
- Stir in the chicken, salsa, taco seasoning, salt, and pepper. Cook for 2-3 minutes, then remove from heat and stir in the lime juice.
- Wrap tortillas in a damp paper towel and microwave for 30 seconds to make them pliable. (This helps prevent cracking when folding.)
- Spoon the chicken mixture onto one half of each tortilla. Sprinkle with cheese, fold over, and arrange on the prepared baking sheet(s).
- Lightly brush the tops of the tortillas with the remaining olive oil.
- Bake for 12-15 minutes, or until golden brown and crispy.
- Serve warm with your favorite toppings (e.g., sour cream, cilantro, shredded lettuce, extra salsa)
Notes
- Keep Tortillas Warm – Work in batches to keep them soft and easy to fold.
- Even Crisping – Flip tacos halfway through baking if you prefer an extra-crispy shell.
- Make-Ahead Option – Cook the chicken filling up to 2 days ahead; assemble and bake when ready to serve.