Description
How to make cheesy baked chicken tacos with tender shredded chicken and melted cheese that satisfy every comfort food craving in one crispy bite.
Ingredients
Scale
Chicken Filling
- 2 cups cooked chicken breast, shredded
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
Taco Assembly
- 12 small flour tortillas
- 2 cups Mexican cheese blend, shredded
- 1/2 cup sour cream
- 1/4 cup fresh cilantro, chopped
Toppings
- 1 large tomato, diced
- 1/2 red onion, finely diced
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Prep Oven: Preheat your oven to 425°F and line a large baking sheet with parchment paper. This prevents sticking and makes cleanup so much easier later.
- Cook Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened and fragrant, then add garlic for another minute.
- Season Chicken: Add shredded chicken, cumin, chili powder, paprika, and salt to the skillet. Stir everything together and cook for 2-3 minutes until heated through and well combined.
- Assemble Tacos: Place about 2 tablespoons of chicken filling in each tortilla, add a sprinkle of cheese, then fold in half. Don’t overstuff or they’ll burst open.
- Arrange Sheet: Place folded tacos seam-side down on the prepared baking sheet. Brush tops lightly with oil and sprinkle remaining cheese over the tops for extra golden crispiness.
- Bake Golden: Bake for 12-15 minutes until tortillas are golden brown and crispy, and cheese is melted and bubbly. Watch closely during the last few minutes to prevent burning.
- Serve Hot: Let cool for 2-3 minutes, then serve immediately with fresh toppings like diced tomatoes, red onion, avocado, cilantro, and lime wedges on the side.
Notes
- Don’t overstuff tortillas or they’ll burst open during baking – use about 2 tablespoons filling per taco.
- Store leftover filling separately from tortillas in airtight containers for up to 3 days in refrigerator.
- Substitute rotisserie chicken for convenience, or use leftover turkey during holiday season for variety.
- Serve immediately after baking while tortillas are crispy and cheese is melted for best texture experience.
- Brush tops with oil before baking to achieve that perfect golden brown color and extra crispiness.
- Freeze assembled unbaked tacos for quick weeknight meals – just add extra baking time when cooking from frozen.
Allergy Information: Dairy, Gluten
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 28g
- Protein: 18g