Baked Chicken Tacos

Oven baked, cheesy, and packed with flavor—these 30-minute chicken tacos are made easy with rotisserie chicken, colby jack cheese, diced green chiles, and yellow corn tortillas. They'll soon be a new family favorite!

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings tacos

Calories 341kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

oil (canola or vegetable)
1/2 small white onion, very small dice
3 cloves garlic, minced
4 cups shredded chicken (I use rotisserie)
2 Tbsp. taco seasoning (use the packet for convenience)
3/4 cup water
1 lime, juiced
1, 4 oz. can diced green chiles
1/2 cup petite diced tomatoes, liquid drained
salt and pepper, to taste
8 oz. colby jack cheese, shredded, divided not bagged pre-shredded cheese
14, (6-inch) yellow corn tortillas (I use the Mission ‘super soft’ tortillas
toppings: hot sauce, salsa, guacamole, shredded lettuce, limes, pico de gallo, etc.

Get Recipe Ingredients

Instructions

Preheat and prep: Preheat the oven to 400°F. Lightly oil 2 baking sheets. I use a standard half-sheet pan, 18x13 inches. Set aside.
Sauté onion: Heat a little oil in a large sauté pan. Sauté the onion over medium heat for about 3 minutes or until softened and fragrant. Add the garlic, and stir for about 30 seconds.
oil (canola or vegetable), 1/2 small white onion, very small dice, 3 cloves garlic, minced
Add all the goodies: Add the shredded chicken, taco seasoning, water, lime juice, diced green chiles, tomatoes, salt, and pepper. Stir and cook for just a couple minutes until everything is heated through.
4 cups shredded chicken (I use rotisserie), 2 Tbsp. taco seasoning (use the packet for convenience), 3/4 cup water, 1 lime, juiced, 1, 4 oz. can diced green chiles, 1/2 cup petite diced tomatoes, liquid drained, salt and pepper, to taste
Make it cheesy: add 1 cup of the cheese and stir until melted and combined. At this point, try not to eat all the chicken filling before assembling the tacos - it’s SO GOOD! ;)
8 oz. colby jack cheese, shredded, divided
Microwave 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.
14, (6-inch) yellow corn tortillas (I use the Mission ‘super soft’ tortillas
Assemble: (I do this directly on the prepared baking sheet) Working on one half of the tortilla, spread about 3 Tbsp. of the chicken mixture down on the tortilla. Top the chicken with a little more Colby Jack cheese. Fold the tortilla over to seal and lightly brush the top of the tortilla with a little more oil. Repeat with the remaining filling and tortillas.
Bake: bake for ~12-15 minutes or until hot and crispy. No need to flip! Keep in mind if the filling is oozing out too much, you may have added too much. If the tortillas are breaking, you may have needed to warm them a little longer in the microwave.
Serve: serve them with your favorite taco toppings (hot sauce, salsa, guacamole, shredded lettuce, limes, pico de gallo, etc.).
toppings: hot sauce, salsa, guacamole, shredded lettuce, limes, pico de gallo, etc.

Video

Notes

Storage: Store in the fridge for up to 3 days, if they last that long! Reheat in the oven or toaster oven for 10 minutes or so, or in the microwave for about 1 minute.

Nutrition