Baked Chicken Tacos

These Baked Chicken Tacos are quick, simple, and explode with flavor from juicy shredded chicken, Rotel tomatoes, zesty taco seasoning, and melty cheese all wrapped in a crispy tortilla shell.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 10 tacos

Course: Dinner, Main Course

Cuisine: American, Mexican

Calories: 201

Ingredients Equipment Method Notes

Ingredients

10-12 small corn tortillas 5-inch size; or flour tortillas
Cooking spray or neutral oil as needed, brushed onto tortillas
2 cups Mexican-style shredded cheese
2 cups shredded chicken from rotisserie or cooked chicken
1 can Rotel tomatoes and green chiles 10 oz, drained
2 tablespoons taco seasoning
1 tablespoon fresh lime juice

Equipment

baking sheet
mixing bowl
Microwave

Method

Preheat the oven to 425 degrees F (220 degrees C).
Spray or brush both sides of tortillas with oil and arrange in a single layer on a baking sheet.
Microwave tortillas for 30 seconds to make them pliable.
In a bowl, mix shredded chicken, drained Rotel, taco seasoning, and lime juice until coated.
Divide half the cheese among tortillas, then add about 1/4 cup filling on each. Top with the remaining cheese.
Bake uncovered for 10-12 minutes until cheese melts and tortillas are golden and crisp on the edges.
Immediately fold baked tortillas in half while warm using a spatula.
Serve warm with your favorite toppings.

Notes

Optional Taco Toppings: shredded lettuce, avocado, salsa, cilantro, sour cream. Leftovers keep 3-4 days refrigerated. Reheat in oven or air fryer. For freezer: wrap and freeze individually, thaw overnight before reheating.