Baked Chicken Tacos: Healthy & Easy Recipe
Weeknight Favorite Main Course.
A quick, healthy, and delicious baked chicken tacos recipe perfect for weeknight dinners or meal prep.
I first made these on one of those evenings where the day just got away from me. I was tired and wanted something easy but satisfying. So, I pulled out some leftover chicken, a few spices, and a stack of tortillas. Lining them up in the baking dish, they looked like a little row of happy promises. Watching them turn golden and crisp in the oven felt like such a small, quiet victory. Now, it's our go-to for those nights that need a little extra comfort.
Why You'll Adore This Recipe
- •It’s wonderfully quick for a busy weeknight.
- •Baking gives them a perfect crunch without any frying.
- •A lighter, healthier way to enjoy a classic comfort food.
- •The filling is fantastic for meal prepping ahead of time.
- •You can personalize them with whatever toppings you have on hand.
- •It feels special but is honestly so, so simple to make.
Oh, wow. This recipe is a keeper. The chicken was so juicy and flavorful, and baking the tacos made them perfectly crispy. My family absolutely loved them, and I loved how simple the cleanup was. We'll be making these again and again.
Essential Ingredient Guide
- Shredded Chicken: A store-bought rotisserie chicken is my favorite shortcut here. It’s a lifesaver. Of course, you can always poach or bake your own chicken breasts and shred them.
- Tortillas: I love the texture of corn tortillas when they get crispy in the oven. But small flour tortillas are softer and just as lovely. Use what makes you happy.
- Salsa: Just a little bit of your favorite salsa mixed into the chicken makes all the difference. It adds moisture and a lovely layer of flavor without any extra work.
Complete Cooking Process
- First, we'll get the heart of our tacos ready. In a simple bowl, just mix your shredded chicken with all those warm spices. The smell of the chili powder and cumin together is just wonderful.
- Then, stir in a little bit of salsa. It doesn't need much, just enough to bring it all together and promise a juicy bite.
- This is the fun part. Gently warm your tortillas so they’re soft and easy to work with.
- Spoon a little filling into each one, fold them over, and line them up snugly in your baking dish. Seeing them all in a row just feels so satisfying.
- A generous sprinkle of cheese over the top is the final touch before they head into the warm oven.
- Bake them until the cheese is beautifully melted and the edges of the tortillas are crisp and golden. That’s it. Simple, right?
A Few Common Questions
→Can I use ground chicken instead?
Yes, absolutely. Just brown the ground chicken in a skillet, drain any excess fat, and then mix it with the spices and salsa as you would with the shredded chicken.
→How do I keep the bottoms from getting soggy?
The key is not to let them sit for too long after assembling. Also, using a light hand with the salsa in the filling helps. Baking them right away keeps everything nice and crisp.
→Are these good for meal prep?
The chicken filling is perfect for meal prep! You can make it ahead and store it in the fridge for up to 3 days. Then, just assemble and bake the tacos when you're ready to eat.
→What if my tacos keep falling over in the pan?
Make sure you're using a baking dish that's the right size so they can lean on each other. If you only have a larger dish, you can use balled-up foil to prop up the ends.
Baked Chicken Tacos: Healthy & Easy Recipe
Easy and delicious baked chicken tacos recipe. Great for a low calorie snack or high protein meal prep. Try this 20-minute recipe!
Timing
Prep Time
10 minutes
Cook Time
10-12 minutes
Total Time
22 minutes
Recipe Details
Ingredients
For the Chicken Filling
- 012 cups cooked, shredded chicken (about 2 boneless, skinless breasts)
- 021 tbsp olive oil
- 031 tbsp chili powder
- 041 tsp ground cumin
- 051/2 tsp smoked paprika
- 061/2 tsp garlic powder
- 071/4 tsp onion powder
- 081/4 cup salsa or tomato sauce
- 09Salt and freshly ground black pepper to taste
For Assembly
- 018-10 small corn or flour tortillas
- 021 cup shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
- 03Optional toppings: shredded lettuce, diced tomatoes, avocado, cilantro, sour cream
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, combine the shredded chicken, olive oil, chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper. Stir well to coat the chicken.
Pour in the salsa or tomato sauce and mix until the chicken is lightly coated. This keeps it nice and juicy.
Warm the tortillas for about 15-20 seconds in the microwave. This makes them pliable and prevents them from tearing when you fold them.
Spoon a few tablespoons of the chicken mixture into the center of each tortilla. Don't overfill them.
Fold each tortilla in half and arrange them standing up in the prepared baking dish. They should be snug enough to support each other.
Sprinkle the shredded cheese generously over the tops of the tacos.
Bake for 10-12 minutes, or until the tortillas are golden and crispy at the edges and the cheese is melted and bubbly.
Carefully remove from the oven and serve immediately with your favorite fresh toppings. Enjoy the quiet crunch.
Notes & Tips
- 1Feel free to add a can of drained black beans or corn to the chicken mixture to make it go further.
- 2If you like a little heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the filling.
- 3This is a wonderful recipe for getting kids involved in the kitchen; they love helping to fill and arrange the tacos.
Tools You'll Need
- •Warming the tortillas before filling is the secret to preventing them from cracking.
- •Use a rotisserie chicken to make this recipe come together in almost no time.
- •Don't overfill the tacos, or the filling will spill out while baking.
- •Choose a baking dish where the tacos fit snugly side-by-side to help them stand up.