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Ground chicken taco baked and set on top of tray of more baked chicken tacos.
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Baked Ground Chicken Tacos

These Baked Ground Chicken Tacos are an easy, delicious dinner that’s perfect for any weeknight. Seasoned ground chicken is tucked into corn tortillas, topped with melty cheese, and baked until perfectly crispy on the edges while staying juicy inside.
Course Main Course
Cuisine Mexican
Keyword baked ground chicken tacos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 tacos
Calories 177kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

Ground Chicken Filling

  • 1 lb. ground chicken
  • 1 Tbsp. olive oil
  • 1/4 cup yellow onion very finely diced
  • 3 cloves garlic minced
  • 1 packet taco seasoning 1 oz.
  • 1 (4 oz.) can diced green chilies
  • 1-2 Tbsp. tomato paste
  • 1/2 cup chicken broth
  • 1 lime juiced
  • 1/4 cup shredded cheese I like to add a little cheese in the taco meat to make it cheesy ground chicken filling, but it’s optional

For the Tacos

  • 12 6-inch yellow corn tortillas I use the Mission ‘super soft’ tortillas
  • 1½ cups shredded cheese Mexican blend, Colby Jack, or sharp cheddar
  • Vegetable oil or olive oil spray for brushing shells
  • Kosher salt

Optional Toppings

  • Shredded lettuce
  • Pico de gallo or salsa
  • Sour cream or crema
  • Avocado or guacamole
  • Fresh cilantro
  • Crema
  • Pickled red onions
US Customary - Metric

Instructions

  • Prep: Preheat oven to 425°F. Line 2 large baking sheets with parchment paper or silicone baking mats.
  • Cook chicken: Heat olive oil in a large skillet over medium heat. Add the onion and ground chicken. Cook, breaking chicken up with a spoon, until fully cooked and no longer pink.
    1 Tbsp. olive oil, 1/4 cup yellow onion, 1 lb. ground chicken
    Ground chicken broken up and cooked in cast-iron skillet.
  • Add seasonings: Add the garlic, stir in for 30 seconds. Then, add in the taco seasoning packet, diced green chiles, and tomato paste. Stir to combine.
    3 cloves garlic, 1 packet taco seasoning, 1 (4 oz.) can diced green chilies, 1-2 Tbsp. tomato paste
    Photo showing adding the seasonings, tomato paste and diced green chiles to the cooked ground chicken.
  • Add liquids: Add in the chicken broth and lime juice, and simmer for 3-5 minutes. Start Timer
    1/2 cup chicken broth, 1 lime
    Side-by-side image of adding the liquid to the ground chicken mixture and stirring to combine.
  • Stir in cheese: Lastly, stir in the cheese, if using. Remove from heat.
    1/4 cup shredded cheese
    Side-by-side image of adding the cheese to the chicken mixture and stirring to combine.
  • 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. I’ve found it’s best to use tortillas that haven’t been in the fridge (use room temperature).
    12 6-inch yellow corn tortillas
    Side-by-side image showing how to wrap and microwave corn tortillas to make them more pliable.
  • Assemble the tacos: Working one at a time, place a tortilla on the sheet pan and sprinkle 1 tablespoon of cheese on half of the tortilla. Add a spoonful of the ground chicken mixture & top with just a little more cheese (kind of acts as the glue to hold the tortilla down).
    1½ cups shredded cheese
    Three photos side-by-side showing how to assemble tacos with cheese and chicken mixture.
  • Fold & brush: Fold the tortilla in half to close and place on the prepared baking sheet. Lightly brush (or spray) the tops of each taco with oil. Sprinkle a tiny pinch of kosher salt over the top.
    Vegetable oil or olive oil spray, Kosher salt
    Side-by-side image of folding over taco then spraying with oil before baking.
  • Bake: Bake for 8-10 minutes or until golden and crispy on both sides. Start Timer
    Six ground chicken tacos baked on parchment-lined baking tray.
  • Serve: Serve warm with all your favorite taco toppings or dips. YUMMMM!
    Shredded lettuce, Pico de gallo or salsa, Sour cream or crema, Avocado or guacamole, Fresh cilantro, Crema, Pickled red onions
    SIde-by-side image of tray of baked ground chicken tacos on tray with toppings and picture beside it showing taco being dunked in crema.

Notes

  • Don’t overfill the tacos - this helps them stay crisp and prevents splitting.
  • 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.
  • To reheat: Reheat leftovers in the air fryer (375°F for 3–4 minutes).

Nutrition

Serving: 1taco | Calories: 177kcal | Carbohydrates: 13g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 46mg | Sodium: 190mg | Potassium: 286mg | Fiber: 2g | Sugar: 1g | Vitamin A: 141IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg