These baked chicken tacos are warm, crispy, and packed with flavor. Tender shredded chicken is combined with sweet corn, juicy tomatoes, hearty black beans, and creamy cheese, then baked inside crunchy taco shells. It’s a quick and satisfying meal that brings bold flavors to your dinner table in less than 20 minutes.
Why You’ll Love This Recipe
Quick and easy to prepare in under 20 minutes
Perfect way to use leftover or rotisserie chicken
Crispy oven-baked shells with a creamy, flavorful filling
Family-friendly and customizable with your favorite toppings
Balanced with protein, vegetables, and fiber
Great for busy weeknights or casual gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups shredded cooked chicken
1 cup petite diced tomatoes, drained
3/4 cup sweet corn kernels
1 cup black beans, drained and rinsed
4 ounces cream cheese, softened and sliced
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
8 hard taco shells
Place a large skillet over medium heat. Add the shredded chicken, drained tomatoes, corn, and black beans. Stir until evenly combined and heated through, about 3 to 5 minutes.
Sprinkle the taco seasoning evenly over the mixture. Stir well to coat all the ingredients.
Add the sliced cream cheese to the skillet. Stir continuously until the cream cheese melts and the mixture becomes creamy and fully combined.
Preheat the oven to 350°F (175°C).
Arrange the taco shells upright in a 9 x 13-inch baking dish so they support each other.
Spoon the chicken filling evenly into each shell, filling them about one-third to one-half full to prevent overflowing.
Sprinkle shredded cheddar cheese evenly over the top of each taco.
Bake for 6 to 8 minutes, or until the cheese is melted and the taco shells are crispy.
Remove from the oven and serve immediately with shredded lettuce, sour cream, and sliced avocado.
Use shredded rotisserie chicken for added flavor and convenience.
Substitute cheddar cheese with a Mexican-style cheese blend.
Add finely diced red onion or chopped green chilies for extra flavor.
Mix in a few tablespoons of salsa for a slightly spicier filling.
Replace black beans with pinto beans for a different texture.
Add sliced jalapeños on top before baking for extra heat.
Storage/Reheating
Store leftover tacos in an airtight container in the refrigerator for up to 3 days. For best results, store the filling separately from the shells if possible to maintain crispness.
To reheat, place tacos in a 350°F oven for 5 to 8 minutes until warmed through and crispy. Avoid microwaving if you want to keep the shells crunchy, as they may become soft.
FAQs
Can I use canned chicken for this recipe?
Yes, canned chicken works well. Just drain it thoroughly before mixing with the other ingredients.
Can I make these tacos ahead of time?
You can prepare the filling ahead of time and refrigerate it. Assemble and bake the tacos just before serving for the best texture.
How do I prevent the taco shells from tipping over?
Arrange them snugly in a baking dish so they support each other while baking.
Can I freeze baked chicken tacos?
It’s best to freeze the filling separately. Taco shells may lose their crisp texture after freezing and reheating.
What type of chicken works best?
Any cooked, shredded chicken works well, including white meat, dark meat, or rotisserie chicken.
Can I make this recipe spicier?
Add extra taco seasoning, diced jalapeños, or a pinch of chili powder to increase the heat level.
Are soft tortillas an option?
Yes, you can use soft tortillas, but the baking time may vary and the texture will be different.
Can I add more vegetables?
Absolutely. Diced bell peppers or zucchini can be sautéed with the chicken mixture.
What cheese melts best for these tacos?
Cheddar melts beautifully, but Monterey Jack or a Mexican blend are also excellent options.
How do I keep the tacos from getting soggy?
Drain canned vegetables well and avoid overfilling the shells. Bake just until the cheese melts to maintain crispness.
Conclusion
Baked Chicken Tacos are a simple, flavorful meal that combines creamy, seasoned chicken with crisp taco shells and fresh toppings. Ready in under 20 minutes, they’re perfect for busy evenings when you want something comforting and delicious without spending hours in the kitchen. Customize them to your taste and enjoy a dinner that everyone will look forward to again and again.
Baked Chicken Tacos are crispy oven-baked hard shells filled with creamy seasoned shredded chicken, black beans, corn, tomatoes, and melted cheddar cheese for a quick and flavorful weeknight meal.
Ingredients
2 cups shredded cooked chicken
1 cup petite diced tomatoes, drained
3/4 cup sweet corn kernels
1 cup black beans, drained and rinsed
4 ounces cream cheese, softened
2 tablespoons taco seasoning
1 cup shredded cheddar cheese
8 hard taco shells
Toppings:
2 cups shredded lettuce
1/3 cup sour cream
1 ripe avocado, sliced
Instructions
In a large skillet over medium heat, combine shredded chicken, drained tomatoes, corn, and black beans. Cook 3–5 minutes until heated through.
Sprinkle taco seasoning over mixture and stir to coat evenly.
Add cream cheese and stir continuously until melted and fully incorporated.
Preheat oven to 350°F (175°C).
Arrange taco shells upright in a 9×13-inch baking dish.
Spoon filling evenly into each shell, filling about halfway.
Top with shredded cheddar cheese.
Bake 6–8 minutes until cheese is melted and shells are crisp.
Serve immediately with lettuce, sour cream, and avocado.
Notes
Drain canned vegetables thoroughly to prevent soggy shells.
Store filling separately from shells for best texture.
Use rotisserie chicken for added convenience.
Reheat in oven to maintain crispness.
Customize with extra vegetables or spice as desired.
