Baked Chicken Tacos

Name: Baked Chicken Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Ingredients: 1 pound shredded chicken {about 3 cups}; 1 - 10 ounce jar of salsa {try to find a thicker salsa as it helps to ensure the tacos don't get soggy}; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 8 tortillas (flour or corn tortillas, warmed); 2 cups shredded sharp cheddar cheese; 2 tablespoons vegetable oil; Garnish with fresh cilantro

Crispy and cheesy Baked Chicken Tacos are so easy to put together with only 5 ingredients and less than 20 minutes.

Prep5 min
Cook15 min
Total20 min
Makes6 servings
Calories459

Ingredients

6 servings

1 pound shredded chicken {about 3 cups}
1 - 10 ounce jar of salsa {try to find a thicker salsa as it helps to ensure the tacos don't get soggy}
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
8 tortillas (flour or corn tortillas, warmed)
2 cups shredded sharp cheddar cheese
2 tablespoons vegetable oil
Garnish with fresh cilantro

Method

1
Preheat the oven to 425 F. Lightly grease a baking sheet.
2
In a medium bowl, combine chicken, salsa, chili powder, cumin and smoked paprika.
3
Lay 8 tortillas on your working surface. Divide chicken mixture into 8 portions.
4
Spread chicken on half of one tortilla and repeat with the others. Top with 2-3 tablespoons of shredded cheese. Fold over to seal. Place tacos in a single layer onto the baking sheet. Brush tacos with oil.
5
Bake in the middle of the oven until toasted and crispy. About 12-15 minutes. Serve immediately with fresh cilantro and your favorite garnishes.

Notes

Leftovers: Store in the refrigerator in an airtight container for up to 3 days. Freeze: Allow to cool down and freeze in an airtight container for 1 month. Reheat: Reheat the leftover tacos in the microwave or the air fryer until heated through.

Per serving

Carbs24 g
Protein32 g
Fat26 g
Fiber2 g

Also filed under

Chicken

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