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Crispy baked chicken tacos brushed with smoked paprika and garlic oil on a sheet pan.

Baked Chicken Tacos Recipe

Rebecca Blumer
Enjoy restaurant-quality crunch without the mess. These baked chicken tacos feature juicy rotisserie chicken and bubbly cheese tucked inside perfectly crisp, spice-infused shells.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 320 kcal

Equipment

  • Baking Sheet
  • Mixing Bowl
  • Spatula

Ingredients
 

  • 10-12 small corn tortillas, (5-inch size) or flour tortillas
  • cooking spray, or neutral oil brushed onto tortillas
  • 2 cups Mexican-style shredded cheese
  • 2 cups shredded chicken, from rotisserie or cooked chicken
  • 10 oz can Rotel tomatoes and green chiles, drained
  • 2 Tbsp taco seasoning
  • 1 Tbsp fresh lime juice

Instructions
 

Infuse the flavor and prep the tortillas

  • Preheat your oven to 425°F (220°C) to ensure it is fully hot for maximum crispness.
  • Combine your neutral oil with a pinch of smoked paprika and garlic powder, stirring until the oil turns red and fragrant.
  • Lay the tortillas on a large rimmed baking sheet and brush both sides with a thin, even layer of the infused oil.

Mix the chicken filling

  • In a medium bowl, stir together the shredded chicken, well-drained Rotel tomatoes, taco seasoning, and fresh lime juice until the mixture is zesty and well-coated.

Assemble, bake, and fold while hot

  • Build the tacos open-faced by sprinkling half of the cheese over the tortillas, adding the chicken mixture, and topping with the remaining cheese.
  • Bake uncovered for 10-12 minutes until the cheese is bubbling and the edges of the tortillas are golden brown.
  • Remove the pan from the oven and immediately fold the tortillas using a spatula while they are still hot and pliable to prevent cracking.

Notes

Safety Tip: Always use a spatula to fold the tacos immediately after they come out of the oven, as the steam and tortillas will be very hot.
Storage Tip: Keep leftovers in a container with a bit of breathing room. For the best texture, reheat in an air fryer at 350°F for 3-5 minutes to restore the signature crunch.
Pro Tip: Thoroughly draining the canned tomatoes is the most important step for preventing soggy bottoms. Give the strainer a firm shake until all excess liquid is removed.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Keyword baked chicken tacos, crispy chicken tacos, sheet pan tacos