These Baked chicken tacos They are the recipe for the easiest dinner for the Taco Night and a great way to use the spin to the turntost to cut the cooking time while it gives surprising flavor. Cooking tacos creates a crunchy shell and a juicy and cheese center (deep frying is not necessary). In less than 30 minutes, you will enjoy the best chicken tacos pitched with condiments. It’s the last pleasant dinner for the crowd!
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Easy oven -cooked chicken chicken video tacos
I will show you how to easily reuse the chicken with the turrosto left with a little Taco seasoning and a quick 10 minutes in the oven. It is such a delicious way to have dinner on the table!
Baked chicken taco recipe
This baked chicken taco recipe is one of my favorite recipes to use the remaining roast chicken. I season the chicken and mix it together with the Rotel tomatoes to make the Taco filling, and then afterwards a lot of cuisine is needed – only 10 minutes in the oven to cut the taco shells. These are fantastic alone, but I love to build a taco bar so that everyone can add their favorite Taco condiments.
With this recipe, you will do quite crispy tacos for a family dinner in less than 30 minutes, and moreover, everyone is satisfied with this meal! It is also easy to double to nourish a crowd.
Mexican food is one of our meals for the week since my children have devoted everything from Fish tacos and pork carnitas to my beef and Mexican rice pan. These easy baked chicken tacos are definitely one of our favorites!
Ingredients and replacements
Take only 5 ingredients to make my baked chicken taco recipe. I included simple substitutions so that you can use everything you have at hand to create a delicious favorite taco for the crowd!
- Tortillas -The small 5 -inch corn tortillas are more authentic, but flour tortillas also work well. If your tortillas are larger, you will get less tacos.
- Grated cheese – We use the Mexican mixture, but you can use Colby Jack, Pepper Jack or Cheddar.
- Girrrosto chicken O Chicken with remaining drops: chuster or dark chicken meat or chicken breast in the oven and shreds to make 2 cups. You can also use cooked minced meat or ground turkey. I also exchanged the meat with a 15 ounces of pinto beans rinsed and drained for vegetarian tacos, but jump the wheel.
- Root tomatoes and green chillies -It a 10 -ounces of Drenato 10 ounces or use a 4.5 ounces of green peppers with diced peppers with juices.
- Taco space -It the Taco dressing purchased in the store or create your Taco dressing with positive points.
- Lime juice – Use fresh 1 lime juice or you can sub with lemon juice.
How to prepare baked chicken tacos
You will like it that my easy baked chicken tacos make almost no effort, and end up with a fresh toasted shell and a melted cheese without frying or using too much oil.
- Prepare the Tortillas – Set the oven on 425 ° F, arrange the tortillas on a large 3/4 pan or 2 normal pans and then slightly stuck with oil. This Oil sprayer It’s my new favorite kitchen tool (also excellent for grilling!).
- Mix the filling – Mix the grated chicken, the Drenato Rotel, the Taco dressing and the lime juice in a bowl.
- Assemble tacos open face to face – Sprinkle half of the cheese above the Tortillas, spoon about 1/4 cup of the chicken mixture in the center of each, then sprinkle the rest of the cheese above.
- Baking -The pan in the oven for 10-12 minutes. If you use 2 trays, rotate halfway, then remove the trays and use a spatula to immediately bend the hot tacos.
For the tip:
Fold immediately, or the shell will cool too much and break. You can try the pan with a sheet for 30 seconds to give yourself a little more time and keep the shells flexible for a few seconds longer.
Credit condiments of baked chicken tacos
I like to serve the condiments in separate bowls or a service dish divided by ease, so that everyone can dress their tacos. Here are some of our favorites. Let me know in the comments if you have a touch you love!
Make-ahead and storage tips
These baked chicken tacos create excellent food for parties since you can cook many at once!
- Make-ahead: Fill in advance, cover it and then keep it in the fridge for a maximum of 24 hours or until it is ready for assembly.
- To refrigerate the remaining tacos: cool at room temperature and keep without cold/fresh condiments. Cover and refrigerate for 2-3 days.
- Freezing tacos: Once the cooked tacos have cooled at room temperature, you can make them freeze on a pan for 1 hour, then keep in a bag with freezer safety zip-top for a maximum of 2 months. Thaw during the night in the refrigerator before heating.
- Heat: Since the Tortilla can become humid with storage, you can warm them and reconstruct them in the oven at 375 ° F for 8-10 minutes or 5-6 minutes in the fryer.
What to serve with baked chicken tacos
Baked chicken tacos make a perfect main dish. To feed more people, add these delicious sides for a real Fiesta, so don’t forget to finish the meal with my popular Flan or Tres Leches cake recipe!
My baked chicken tacos are the easiest and best way to give new life to the chicken to the remaining turrosto. You will love the authentic Mexican flavors of this 30 -minute meal. It is a simple and simple recipe that is perfect for a week or a casual meal for parties!
Baked chicken tacos
Prevent the screen from becoming dark
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Prepare the Tortillas – Preheat to 425 ° F (220 ° C). Place the tortillas on a baking tray with circled lateration (it is fine if slightly superimposed), spray or brush both sides of the tortillas and arrange in a single layer. You can use 2 Tenatri or one Great sheet 3/4 If you have one.
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Mix the filling – In a bowl, add: 2 cups of grated chicken, drainage root tomatoes, 2 tablespoons of taco dressing and 1 tablespoon of lime juice and mix until the chicken is completely covered.
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Assemble tacos open face- Divide half of the cheese between the Tortillas, then divide the filling (about 1/4 cup by Taco), leaving a border. Sprinkle the peaks with the remaining cheese.
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Baking Discovered 10-12 minutes or until the cheese melted and the edges become crunchy. If you use 2 trays, rotate in half. Immediately out of the oven, use a spatula to bend tacos in half while they are still flexible.
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Garnish and serve – Transfer the tacos bent to a plate and top with your favorite Taco condiments as desired.
- Vegetables: Lettuce or grated cabbage, sliced avocado or guacamole
- Tomatoes: Fresh diced, sauce or Pico de Gallo
- Gunrishes: Fresh coriander, lime wedges, sour cream, spicy sauce
–Make the filling in advance: Cover and refrigerate up to 24 hours.
-The remaining tacos tacos: cool at room temperature and keep separately from cold/fresh condiments. Cover and refrigerate for 2-3 days.
-Freezing Tacos: Cool at room temperature, flash freezing them on a pan for 1 hour, then keep in a bag with freezer safety zip-top for a maximum of 2 months. Thaw during the night in the refrigerator.
-Liiluti Tacos: Set on a pan and bake at 375 ° F for 8-10 minutes or 5-6 minutes in the fryer.
201Kcal Calories14G Carbohydrates14G Protein10G Fat
Nutritional facts
Baked chicken tacos
Amount for portion
% Daily value*
* Daily values percent are based on a 2000 caloric diet.
More Mexican recipes
I love how easy it is to prepare these baked chicken tacos, so once you try them, you will want to try these other delicious Mexican inspiration recipes:
