These baked chicken tacos are simple to make and can be kept warm in the oven until you are ready to sit down and enjoy them.
My husband's aunt showed me a fast and easy way to make baked tacos years ago. Today I'm sharing the recipe, but these are made with chicken instead of ground beef. However, you can use shredded or ground meat that you enjoy.
More Mexican Chicken Recipes: Mini Chicken Quesadillas.....Chicken and Black Bean Casserole.....Chicken Stuffed Peppers.....Flat Enchilads with Chicken
Easy Shredded Chicken Trick
You may have seen this trick on social media. I was a little skeptical at first, but it really works.
Open a rotisserie chicken and cut off and remove the binding string.
Place the entire chicken in a zip bag.
Massage the chicken to remove the meat from the bones. (This is surprisingly quick and easy.)
Remove the chicken from the bag and separate the meat from the skin, bones, and other pieces you don't want. Then shred the meat with your hands.
Making the Baked Chicken Tacos
Step 1. Heat jarred salsa in a large skillet. I prefer this to dry taco seasoning.
Step 2. Add in some of your favorite Mexican spices. I like cumin, coriander, and a little cayenne, but you can use whatever you like or leave them out entirely.
Step 3. Dip hard taco shells in the salsa mix and then set them upright in a baking pan.
Step 4. Add the shredded chicken to the sauce.
Note: I like the chicken and salsa filling as is however, you could also add in green chiles, black beans, and/or corn to the mix.
Step 5. Fill the tacos with the chicken filling and top each one with shredded cheese.
Step 6. Bake the tacos in a 350 degree oven for 20 minutes and serve.
You can easily leave them in the oven for a short while on warm if you need to.
Note: These tacos will end up soft when you eat them. If you want a crispier taco, do not dip the shells in the sauce.
Serve the tacos with lime wedges and your favorite toppings such as shredded lettuce, sliced avocado, hot sauce, diced tomatoes, sour cream, guacamole etc.
They remind me of chicken enchiladas, which are my favorite Mexican food to eat out. Perfect for any weeknight or taco night dinner the whole family can enjoy.
Baked Chicken Tacos Recipe
Ingredients
- 8 Hard Shell Tortillas
- 1 Rotisserie Chicken
- 2 jars Salsa (24 ounces)
- 1 teaspoon Cumin
- 1/2 teaspoon Coriander
- 1/4 teaspoon Cayenne optional
- 6 ounces Shredded Mexican Cheese Blend 1.5 cups
Instructions
- Place the rotisserie chicken in a large ziplock bag.
- Massage the chicken to remove all the meat from the bones while it's in the bag.
- Remove the chicken from the bag and separate the meat from the bones and shred it.
- Heat the salsa in a large pan.
- Add cumin, coriander, and cayenne seasonings. Mix well.
- Dip the hard shells into the sauce, then set them into a baking dish.
- Add the shredded chicken to the sauce and mix well.
- Spoon the chicken mixture into the bottom of each taco shell.
- Top with shredded cheese.
- Bake the tacos in a 350 degree oven for 20 minutes.
- Serve alone or with your favorite toppings such as shredded lettuce, chopped tomatoes, jalapeno slices, guacamole, and chopped fresh cilantro.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
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