Crispy Baked Honey Chipotle Chicken Tacos
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These Honey Chipotle Chicken Tacos are the perfect recipe to kick off my new taco series! They’re made using this delicious (and ridiculously easy!!) Slow Cooker Honey Chipotle Chicken recipe and are baked to crispy, cheesy perfection!!
One of the reasons I love using my Honey Chipotle Chicken in this recipe is that the moisture from the saucy chicken helps to flavor the entire taco and keeps the inside tender as it crisps. It’s also why you don’t need to add a ton of other ingredients. Just toss some chicken, cheese, and onion in there, and you’re good to go!
And since these tacos are so simple, they’re perfect for adding your favorite toppings like sour cream, chipotle crema, pico de gallo, guacamole, pickled jalapenos, or shredded lettuce!! Feel free to get creative and be sure to share your favorite creations!!
For more Mexican-inspired recipes, check out my Green Chicken Enchiladas, 30 Minute Taco Skillet, Homemade Mexican Pizza, Homemade Crunchwrap Supreme, or Instant Pot Chicken Burrito Bowl.
Table Talk with Tawnie
I’m not going to lie, these baked tacos are always on repeat for us!! I love that I can make a big batch of this honey chipotle chicken in the beginning of the week then quickly whip up these tacos for an easy meal that I know the whole family will love! And trust me… these tacos might take take minimal time but are SO flavorful. Plus, once we enjoy these tacos I just throw the chicken on some Hawaiian rolls for sliders or with some rice for burrito bowls and we have several more meals to enjoy all week!
- Honey chipotle chicken: These tacos use my Slow Cooker Honey Chipotle Chicken for a flavorful, saucy filling. This chicken can also be used for burrito bowls, salads, sliders, or pile it on your favorite nachos!
- White onion: Make sure to dice it very finely!
- Shredded cheese: Monterey Jack is my favorite for these tacos, but you can also use a Mexican blend, cheddar cheese, Colby Jack, or pepper jack cheese. I recommend not buying the pre-shredded cheese because it usually doesn’t melt as well as grating it fresh.
- Tortillas: You can use 6-inch flour or corn tortillas. I like to make these with corn tortillas for an authentic flavor, but use your preference! Also, be sure to warm them, wrapped in a damp paper towel, in the microwave prior to adding the chicken mixture so the tortillas don’t break.
- Neutral oil: Use any neutral oil (avocado, canola, or vegetable) to lightly coat the assembled tacos before baking. This helps to achieve a crispy exterior and golden brown color.
Step-by-Step Directions
(For the full recipe, scroll down to the recipe card below)
Warm the tortillas
Wrap the tortillas in a damp paper towel and microwave for 45-60 seconds, flipping them halfway through. This step helps prevent the tortillas from breaking and makes them more pliable and easier to fold!
Assemble tacos
Assemble your tacos by adding the chicken, cheese, and onion. P.S. Don’t skimp on the cheese! This helps “glue” to taco together and creates those delicious crispy edges!!
Fold & brush
Fold the tortilla in half and place it on the prepared baking sheet. Lightly brush the tops with oil and sprinkle a little salt.
Bake
Bake for 8-10 minutes.
Serve & enjoy!
Serve warm with all your favorite taco toppings and ENJOY!!
Expert Tips
- Don’t skimp on cheese: Sprinkling a layer of shredded cheese on top of the filling before baking helps to create a “glue” to hold the tacos shut and also gives them those tasty crispy edges.
- Warm tortillas = fewer tears. Especially if using corn tortillas! Warming them up helps to make them pliable so they don’t rip apart when folding them over.
- Use saucy chicken: One of the reasons I love using my Honey Chipotle Chicken recipe is that the moisture from the sauce helps to flavor the entire taco and keeps the inside tender as it crisps.
- Don’t overfill: Avoid overfilling these baked chicken tacos, as this can make them difficult to handle and prone to falling apart. Aim for a moderate filling that allows the tacos to be folded easily.
- Monitor baking time: Watch the tacos while baking to prevent them from becoming too crispy or burning. Baking times may vary depending on your oven and the size of your tacos, so check them periodically.
- Add toppings after baking: After the tacos are baked, add fresh toppings such as sour cream, chipotle crema, pico de gallo, guacamole, pickled jalapenos, shredded lettuce, etc. This preserves the freshness and texture of the toppings and allows you to customize each taco to your liking.
Storage / Freezing
- Store in the fridge for up to 3 days, if they last that long!
- Leftovers reheat best in the air fryer (375°F for 3–4 minutes). Or, you can reheat in the oven or toaster oven for 10 minutes, or in the microwave for about 1 minute.
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Crispy Baked Honey Chipotle Chicken Tacos
Ingredients
For the tacos:
- ~3 cups Slow Cooker Honey Chipotle Chicken (shredded)
- 12 small flour or corn tortillas (I use 6 inch)
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1/2 cup white onion (very finely diced)
- Neutral oil for brushing (avocado, canola, or vegetable)
- Kosher salt (to finish)
For serving (optional):
- Lime wedges
- Sour cream or chipotle crema
- Pico de gallo
- Guacamole
- Pickled jalapeños
- Shredded lettuce
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Prep: Preheat oven to 425°F. Line a large baking sheet with parchment paper or a silicone baking mat.
- Warm the tortillas: Wrap the tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping them halfway through. This step helps prevent the tortillas from breaking and makes them more pliable and easier to fold. If the tortillas don’t feel pliable or are still breaking, microwave tortillas again for about 10 seconds.12 small flour or corn tortillas
- Assemble the tacos: Working one at a time, place a tortilla on the sheet pan and sprinkle 1-2 tablespoons of cheese on half of the tortilla. Add a spoonful of the warm Honey Chipotle Chicken (about 2–3 tablespoons) & a little diced onion. Top with just a little more cheese (kind of acts as the glue to hold the tortilla down).~3 cups Slow Cooker Honey Chipotle Chicken, 2 cups shredded Monterey Jack or Mexican blend cheese, 1/2 cup white onion
- Fold & brush: Fold the tortilla in half to close and place on the prepared baking sheet. Lightly brush the tops of each taco with oil. Sprinkle a tiny pinch of salt over the top.Neutral oil for brushing, Kosher salt
- Bake: Bake for 8-10 minutes or until golden and crispy on both sides. Start Timer
- Serve: Serve warm with all your favorite taco toppings or dips.Lime wedges, Sour cream or chipotle crema, Pico de gallo, Guacamole, Pickled jalapeños, Shredded lettuce
Notes
- Don’t skimp on cheese! It creates the “glue” that seals the tacos shut and gives those tasty crispy edges.
- Warm tortillas = fewer tears. Especially if using corn tortillas. The warmth makes them pliable.
- Use saucy chicken. The moisture helps flavor the entire taco and keeps the inside tender as it crisps.
- To reheat: Reheat leftovers in the air fryer (375°F for 3–4 minutes).
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
📸 Photos by Megan McKeehan of The Broke Girl Table
