These baked chicken tacos are the perfect EASY weeknight dinner. These Easy Oven-Baked Spicy Chicken Tacos are easy to make even the result is very impressive. These OVEN BAKED chicken tacos have lots of flavors and none of the stress. They’re also perfect for a crowd.
This is the most popular recipe on Simply Whole Moms, being pinned by many people. Crispy taco shells filled with refried beans, and flavorful shredded taco chicken (spicy or not), topped with melted cheese.
What You’ll Need
Here’s what you’ll need to make baked chicken tacos. Chances you already have these ingredients in your kitchen, so making these tacos will be a breeze!
220 Calories, 11g Total Fat, 16g Protein, 16g Total Carbohydrate, 0g Sugars.
Easy Oven-Baked Chicken Tacos Recipe
These baked chicken tacos are the perfect EASY weeknight dinner. These Easy Oven-Baked Spicy Chicken Tacos aren’t just easy to make even the result is very impressive. These OVEN BAKED chicken tacos have lots of flavors and none of the stress. They’re also perfect for a crowd.
- Preheat the oven to 400°F. Spray a 9×13 baking dish with nonstick spray.
- Heat olive oil over medium heat in a medium skillet.
- Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant.
- Stir in the chicken, taco seasoning, tomatoes (FULLY DRAINED), and green chiles (FULLY DRAINED) *see note. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
- Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.
- Bake the taco shells for 5 minutes by themselves to allow them to crisp up. Remove from the oven.
- Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
- Sprinkle each shell generously with shredded cheese, the more the better!
- Bake for 7-10 minutes or until cheese is fully melted and the edges of the shells are browned.
- Remove from the oven and top with your favorite items such as jalapenos, sour cream, cilantro, and salsa.
- To avoid the taco shells from getting soggy, it’s important to pre-bake the shells prior to filling them for 5 minutes.
- To separate the taco shells from the juicy chicken mixture, I add refried beans. This will help your taco shells stay crispy. You can also add some cheese if you like.
- If you would like to make these baked chicken tacos ahead of time, I don’t recommend assembling them until just before you’re ready to bake them and serve as the taco shells can get pretty soggy. So prepare the chicken mixture and store in an airtight container in the fridge until you’re ready to assemble.