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Upclose image of honey chipotle chicken taco.
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Crispy Baked Honey Chipotle Chicken Tacos

These Crispy Baked Honey Chipotle Chicken Tacos are the perfect balance of sweet and smoky. They're made using my Slow Cooker Honey Chipotle Chicken, which is combined with melty cheese and baked in crispy tortillas for an easy weeknight dinner that is guaranteed to make Taco Tuesday your favorite night of the week!
Course Main Course
Cuisine Mexican
Keyword honey chipotle chicken tacos
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 tacos
Calories 185kcal
Author Tawnie Graham of Kroll's Korner

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
US Customary - Metric

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
    Side-by-side image of warming corn tortillas in a damp paper towel.
  • 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
    Three photos showing assembling the tacos with cheese, chicken and 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
    Side-by-side image of folding taco over then brushing with oil.
  • Bake: Bake for 8-10 minutes or until golden and crispy on both sides. Start Timer
    Chipotle chicken tacos baked on baking sheet with parchment paper.
  • 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
    Side-by-side image showing tacos on baking tray and plate with toppings.

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

Serving: 1taco | Calories: 185kcal | Carbohydrates: 13g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 154mg | Fiber: 2g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 0.5mg | Calcium: 150mg | Iron: 1mg