Crispy Baked Chicken Tacos

This quick baked chicken taco recipe transforms leftover chicken into a crispy, cheesy dinner that's ready in just 20 minutes. I created this method when I needed fast weeknight meals that didn't sacrifice texture or flavor, and it's become my go-to solution for using up rotisserie chicken.

I first developed these when I was working late nights and needed something quick that my kids would actually eat. Now they request these crispy tacos weekly, even preferring them to restaurant versions!

Ingredients

• Extra Thin Corn Tortillas: makes these tacos extra crispy while keeping them authentic, look for ones that feel pliable
• Cooked Chicken Breast: provides lean protein and works perfectly for using leftovers or rotisserie chicken
• Shredded Cheddar: creates that essential melty seal and adds rich flavor, freshly shredded melts better than pre-packaged

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 400°F. This temperature is perfect for creating crispy tortillas without burning them, giving you that satisfying crunch.

Soften the Tortillas:

Wrap tortillas in a slightly damp paper towel and microwave for 45-60 seconds, flipping halfway. This critical step ensures the tortillas become pliable enough to fold without cracking or breaking when you form the tacos.

Fill and Fold:

Add chicken to one half of each tortilla, followed by cheese. The cheese acts as both flavor and glue, so be sure to sprinkle some along the edge where the tortilla will fold. Gently fold over and press down lightly to create a half-moon shape.

Press Before Baking:

Place a second baking sheet with a bit of weight on top of the assembled tacos. This genius technique prevents them from opening during baking and helps the cheese fully seal the edges, ensuring everything stays together.

Bake to Perfection:

Bake for 8-12 minutes until golden brown. Watch carefully in the last few minutes as they can go from perfectly crisp to burnt quickly. The tortillas should be firm and crispy with lightly browned edges.

The corn tortillas are truly the secret hero of this recipe. I discovered the extra-thin variety after trying countless brands, and they crisp up perfectly without getting tough or chewy like flour tortillas often do when baked.

Customizing Your Fillings

While chicken is our family favorite, these baked tacos work beautifully with nearly any protein. Ground beef seasoned with taco spice creates a more traditional flavor. Black beans mixed with corn makes an excellent vegetarian option with added fiber. For seafood lovers, try using cooked shrimp chopped into small pieces combined with a sprinkle of cajun seasoning.

Storage and Reheating

These tacos maintain their quality surprisingly well after being refrigerated. Store them in an airtight container in the refrigerator for up to 4 days. For freezing, wrap each taco individually in parchment paper then place in a freezer bag for up to 3 months. The best part about these tacos is how they crisp back up when reheated. Simply bake frozen tacos at 400°F for 10-12 minutes or refrigerated ones for 5-7 minutes until heated through and crispy again.

Serving Suggestions

Turn these simple tacos into a complete meal by serving alongside fresh accompaniments. A simple cabbage slaw dressed with lime juice and salt adds crunch and brightness. Sliced avocado provides creamy richness that balances the crispy shells perfectly. For a family-style presentation, arrange tacos on a platter surrounded by small bowls of salsa, sour cream, and chopped cilantro, allowing everyone to customize their plate.

Save

Recipe FAQs

→ Can I use different fillings for these tacos?

Absolutely! While the base recipe uses chicken, you can substitute with ground beef, shredded pork, beans, or roasted vegetables. Just ensure your filling isn't too wet to prevent soggy tortillas. This versatile technique works with many flavor combinations.

→ Why do I need to microwave the tortillas first?

Microwaving the corn tortillas in a damp paper towel makes them more pliable and prevents cracking when folded. This step is crucial for properly sealing the tacos and ensuring they stay together during baking.

→ How do I store and reheat these tacos?

Store cooled tacos in an airtight container in the refrigerator for up to 3-4 days. To reheat, place them in a 400°F oven or air fryer for 2-4 minutes until warm throughout and crispy again. Avoid microwaving as this will make them soggy.

→ Why do I need to press the tacos while baking?

Placing a baking sheet with weight on top of the tacos serves two purposes: it prevents them from opening during baking, and it helps the melted cheese seal the edges so they stay closed after cooking. This technique creates the perfect crispy pocket.

→ What sides go well with these tacos?

These crispy tacos pair perfectly with Mexican rice, black beans, a simple salad, or corn. For toppings, consider serving with guacamole, pico de gallo, sour cream, or hot sauce on the side for dipping.

→ Can I use flour tortillas instead of corn?

While corn tortillas create the best crispy texture, you can substitute flour tortillas. Keep in mind that flour tortillas will create a different texture and flavor profile. If using flour tortillas, you may need to adjust the baking time slightly.