This recipe for Baked Chicken Tacos will be your new favorite way to enjoy taco Tuesday! Made with savory shredded chicken, and topped with all of your favorites, these tacos will become an instant favorite.
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Baked Chicken Tacos – your new Taco Tuesday favorite!
This recipe for Baked Chicken Tacos will quickly become a family favorite! Made with my Slow Cooker Mexican Shredded Chicken, this simple chicken taco recipe comes together in minutes. It’s fantastic for a busy weeknight meal, and perfect for enjoying on Taco Tuesday.
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If there is a single dinner that my family consistently asks for, it’s tacos. My guys always love crunchy or soft-shell tacos loaded up with all the favorites. I’ve made the realization that if I have my Slow Cooker Mexican Shredded Chicken already made and prepped in advance, then taco night is super easy to pull together.
If I know that we’re having tacos, I’ll also be sure to add ingredients for my Classic Pico de Gallo Salsa, Tropical Pineapple Mango Salsa, Loaded Guacamole and Homemade Taco Sauce to my grocery list.
These are not only great for keeping on hand for taco night, but I love using the salsa for scrambled eggs, and the guac for making some spicy avocado toast!
But, okay….back to the tacos….
Here are the simple steps to making these savory, delicious Baked Chicken Tacos
Step 1: Add the Mexican Shredded Chicken to your preference of taco shell or tortilla
In a baking dish or pan, add your preference of taco shells or tortillas. To these, add about 2 oz. or 1/4 cup of the shredded chicken. This may not seem like much, but keep in mind that more stuff is going into the tacos. For the recipe for my Crock Pot Mexican Shredded Chicken, be sure to hop over to the link below. This recipe is incredibly simple to make. There is maybe 5 minutes of prep and your crock pot or slow cooker does the rest.
Step 2: Add black beans to the tacos
For a little extra protein, I like added black beans to the tacos. If you’re not a fan, feel free to substitute pinto or your preference of re-fried beans. You can also omit entirely as well.
Step 3: Top the baked chicken tacos with cheese to melt
It’s simply not a taco without cheese, right? I like to use a shredded Mexican blend, but cheddar or jack is also a great choice. You don’t need much – maybe 1-2 tablespoons per taco.
Bake at 375 degrees for 15-20 minutes or until the cheese is completely melted.
Step 4: Remove from oven, then top with all of your favorite toppings
While still hot, top the tacos with all of your favorite toppings. Here are a few ideas:
As soon as the tacos are topped with all of your favorites, enjoy while still warm.
These are fantastic to enjoy for dinner just about any night of the week. Having the Mexican Shredded Chicken pre-made helps tremendously. Many times I will set the chicken to cook earlier in the day, so by the time I get home the chicken is ready to be shredded and turned into tacos.
I hope this recipe inspires you to enjoy tacos in a new way. Happy Taco Tuesday! ~Erin
Want some delicious drink ideas to go with your Chicken Tacos? Check out my recipes for Margaritas!
How to Make Skinny Margaritas
If you loved this delicious chicken taco recipe, then be sure to check out some of my other Tex-Mex dinner ideas & recipes:
Shredded Chicken Enchiladas with Sour Cream Sauce
Le Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch, Cerise Red (Amazon link): I absolutely love this LeCreuset Baking Dish. It’s fantastic for tacos, and just about anything else that can go into the oven. It looks beautiful going from the oven to the table as well.
Cuisinart 3-In-1 Cook Central 6-Quart Slow Cooker (Amazon link): This slow cooker is one of the hardest working small appliances in my kitchen! I’ve had it for years and it’s perfect for making the Mexican Shredded Chicken and many other recipes!
Here’s the recipe for my delicious Baked Chicken Tacos:
- 8 tortillas or crispy taco shells
- 2 c. Mexican Shredded Chicken (recipe below)
- 1/2 c. black beans
- 1/2 c. Mexican-blend shredded cheese
- Pico de Gallo Salsa
- Sour Cream
- Preheat oven to 375 degrees.
- Fill each individual tortilla or taco shell with approximately 1/4 c. of the shredded chicken. Place each filled taco into a baking dish. Add 1 Tbsp. of black beans on each taco, then top with 1 Tbsp. of shredded cheese on each taco.
- Bake tacos for 14-18 minutes or until the cheese is completely melted. Remove from oven and top with additional optional toppings. Enjoy right away while still warm.
To ensure the taco shells or tortillas don't get soggy on the bottom while baking, make sure to drain the chicken of any excess liquid prior to placing it into the tortilla or shell.
Nutrition Information:Serving Size: 2 tacos
Amount Per Serving: Calories: 187Total Fat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 617mgCarbohydrates: 11gProtein: 15g
Get the recipe for the Crock Pot Mexican Shredded Chicken