Print

Crispy Baked Chicken Tacos Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 69 reviews

This recipe for Crispy Baked Chicken Tacos delivers a deliciously crunchy taco experience using shredded rotisserie chicken combined with flavorful Rotel tomatoes and taco seasoning. The tacos are assembled with refried beans, melty Monterey Jack cheese, and baked in the oven until perfectly crispy, making them an easy and satisfying meal for any taco lover.

Ingredients

Chicken Filling

  • 3 cups rotisserie chicken, shredded
  • 10 oz Rotel (diced tomatoes with green chilies)
  • 1½ tbsp taco seasoning

Other

  • 15 oz refried beans
  • 8 oz Monterey Jack cheese, shredded
  • 15 flour tortillas, 6-inch
  • 2 tbsp cooking oil

Instructions

  1. Preheat Oven: Preheat your oven to 425℉ to ensure it’s hot and ready to crisp the tacos evenly.
  2. Prepare Chicken Mixture: In a mixing bowl, thoroughly combine shredded rotisserie chicken, Rotel, and taco seasoning until the ingredients are well mixed and flavorful.
  3. Grease Tortillas: Brush one side of each flour tortilla with cooking oil. Place the tortillas on a flat surface with the oiled side down to help achieve a crispy bottom during baking.
  4. Assemble Tacos: On one half of each tortilla, spread approximately 1 tablespoon of refried beans. Add about ¼ cup of the seasoned chicken mixture on the other half. Sprinkle shredded Monterey Jack cheese over the chicken. Fold the tortilla over to form a taco shape and place it on a baking sheet.
  5. Arrange Tacos for Baking: Repeat the assembly process until all 15 tacos are prepared. Use two baking sheets if necessary to avoid overcrowding and ensure even cooking.
  6. Bake Tacos: Bake the tacos in the preheated oven for 10 minutes. Then, carefully flip each taco over to crisp the other side, and bake for an additional 10 minutes until both sides are golden and crisp.
  7. Serve: Remove the tacos from the oven and serve immediately while hot and crispy. Enjoy your delicious crispy baked chicken tacos!

Notes

  • This recipe yields 15 tacos using 6-inch flour tortillas.
  • If using corn tortillas instead of flour tortillas, reduce baking time to 6-7 minutes per side to prevent them from becoming too crispy or breaking.
  • Using rotisserie chicken makes this recipe quick and easy, but you can substitute with cooked chicken breast if preferred.

Find it online: https://flavorspath.com/crispy-baked-chicken-tacos-recipe/