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I always make a ton of shredded chicken and chicken tinga for tacos, so I often have shredded chicken on hand, and needed a great comfort food dinner to make when I needed to use up shredded chicken – these Baked Chicken Tacos are now on repeat in our house. These cheesy baked chicken tacos, loaded with shredded boiled chicken or chicken tinga, chopped onion, cream cheese, and tons of melted shredded cheese are the ultimate family gringo style chicken taco dinner!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Bake Chicken Tacos
These chicken tacos are so simple anyone can make them – fast! We’re using shredded chicken (rotisserie works, or make chicken tinga – which can also be made with shredded rotisserie chicken!) to save time and pack these tacos full of simple, delicious flavor!
Cheesy Baked Chicken Taco Ingredients
- Mini crunchy taco shells: Provide the crisp, toasty vessel — a satisfying crunch that contrasts with the soft, savory filling. Perfect for bite-sized, party-friendly servings.
- Shredded chicken tinga: Smoky, spicy, saucy shredded chicken (typically cooked with chipotle peppers, tomatoes, and onions). It’s the main protein and flavor driver with bold Mexican-style seasoning.
- Diced red onion: Adds crunch and sharpness, balancing the richness of the chicken and cream-based ingredients. Brings a pop of color and a bit of bite.
- Sour cream: Creamy and tangy, it cools the spice from the tinga and adds smooth texture. Also helps balance heat and richness.
- Shredded cheese: Melts slightly in warm tacos, adding savory, salty creaminess and pulling all the fillings together. A mild Mexican blend or cheddar works well.
- Ro-Tel (optional): Adds spicy diced tomatoes with green chiles — boosts moisture, heat, and flavor depth. Works especially well if mixed into the chicken or cream cheese filling.
- Cream cheese, softened (optional): Makes the filling ultra creamy, rich, and slightly tangy. Especially good for stuffing the tacos ahead of time or baking them until bubbly.
Baked Chicken Taco Method
Once you’ve gathered your ingredients, we will use the following process:
Preheat the Oven (Optional Bake Method):
Preheat oven to 375°F (190°C) if you want to warm or bake the assembled tacos.
Prepare the Filling:
In a bowl, mix together the shredded chicken tinga, sour cream, and optional cream cheese for a creamy version.
Stir in diced red onion and optional Ro-Tel if using.
Add half of the shredded cheese and mix until evenly combined.
Assemble the Tacos:
Spoon the chicken mixture into each mini crunchy taco shell, filling them generously.
Top with the remaining shredded cheese.
Warm Them (Optional):
Place tacos upright in a baking dish or on a lined sheet pan.
Bake for 8–10 minutes until the cheese is melted and the filling is warmed through.
(Skip this step if you prefer a cold or room-temp taco bite!)
Serve & Garnish:
Top each taco with a small dollop of sour cream, a few extra diced onions or herbs, and optional chopped cilantro or avocado.
Prep Filling
In a bowl, mix together the shredded chicken tinga, sour cream, and optional cream cheese for a creamy version.
Stir in diced red onion and optional Ro-Tel if using.
Add half of the shredded cheese and mix until evenly combined.
Fill Tacos
Add shredded chicken mix to tacos carefully so you fill taco about 3/4 way to the top, without breaking the shell.
Bake
Top with cheese and diced red onions. I like to add the onions under the cheese.
Serve
Top with sour cream, hot sauce, or cilantro and enjoy!
Tips and Tricks to Perfect Baked Chicken Tacos
Pre-crisp the shells: To avoid soggy bottoms, bake the empty taco shells at 375°F (190°C) for 4–5 minutes before filling. This keeps them crunchy even after baking with the filling.
Use cooked, well-seasoned chicken: Use shredded chicken tinga, rotisserie chicken, or leftover roast chicken mixed with taco seasoning or salsa. Warm it slightly before filling so it heats evenly in the oven.
Add cheese under AND over the filling: Sprinkle a little cheese in the shell before adding the chicken — this creates a barrier to help keep shells crisp. Add more cheese on top for melt and flavor.
Don’t overfill: Use about 2–3 tablespoons of filling per taco to avoid overflow and soggy shells. Packed tacos can fall apart or bake unevenly.
Use a snug baking dish: Nest the tacos upright in a baking dish (like a lasagna pan). This keeps them from tipping and helps them crisp on the sides while staying upright.
Bake uncovered: Bake at 375–400°F (190–200°C) for 10–15 minutes, uncovered. This crisps the edges and melts the cheese without steaming the shells.
Serve immediately: Baked tacos are best served right away while the shells are crisp and the cheese is gooey. If they sit too long, they soften from steam.
Offer fresh toppings on the side: Let everyone top their tacos with sour cream, guacamole, salsa, cilantro, jalapeños, or lime wedges after baking for texture and contrast.
What to Serve With Baked Chicken Tacos
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Cheesy Baked Chicken Tacos
Ingredients
- 12 mini crunchy taco shells, store-bought or homemade with mini tortillas
- 2 cups shredded chicken tinga, see note below
- ¼ cup diced red onion
- ½ cup sour cream
- ½ cup shredded cheese, Mexican blend, cheddar, or Monterey Jack
- ½ cup Ro-Tel, drained, optional
- 4 oz cream cheese, softened (for a creamy filling), optional
- Extra sour cream and chopped fresh cilantro for topping, optional
Instructions
- Preheat the Oven:
- Preheat oven to 375°F (190°C) if you want to warm or bake the assembled tacos.
- Prepare the Filling:
- In a bowl, mix together the shredded chicken tinga and optional cream cheese for a creamy version.
- Stir in optional Ro-Tel if using.
- Assemble the Tacos:
- Spoon the chicken mixture into each mini crunchy taco shell, filling them generously.
- Top with the diced onions and shredded cheese.
- Place tacos upright in a baking dish or on a lined sheet pan.
- Bake for 8–10 minutes until the cheese is melted and the filling is warmed through.
- Serve & Garnish:
- Top each taco with a small dollop of sour cream, a few extra diced onions or herbs, and optional chopped cilantro or avocado.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
