Go Back
–+ servings
undefined

Baked Chicken Tacos in 30 Minutes That Everyone Will Love

Quick, delicious Baked Chicken Tacos made with rotisserie chicken and zesty flavors, ready in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Chicken
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tacos
  • 12 small corn tortillas or flour tortillas if preferred
  • 2 seconds cooking spray or a neutral oil substitute
For the Filling
  • 2 cups Mexican-style shredded cheese cheddar or cheese blend works well
  • 2 cups shredded rotisserie chicken can substitute with ground beef or turkey
  • 1 can Rotel tomatoes and green chiles substitute with diced tomatoes and jalapeños for custom heat
  • 1 packet taco seasoning can be homemade with cumin, paprika, and chili powder
  • 1 tablespoon fresh lime juice can substitute with lemon juice

Equipment

  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220 °C). Lay out the small corn tortillas on a baking sheet and spray both sides with cooking spray.
  2. In a large mixing bowl, combine the shredded rotisserie chicken, drained Rotel tomatoes and green chiles, taco seasoning, and fresh lime juice. Mix until the chicken is well coated.
  3. Distribute half of the shredded cheese evenly across the tortillas. Spoon the chicken mixture onto each tortilla, then top with the remaining cheese.
  4. Bake the tacos for 10-12 minutes until the cheese is melty and the tortillas are crispy and golden brown.
  5. Fold baked tacos in half and serve with your favorite toppings.

Nutrition

Serving: 1tacoCalories: 250kcalCarbohydrates: 30gProtein: 15gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in the refrigerator for up to 3 days. For freezing, flash freeze on a baking sheet and transfer to airtight bags; they can last up to 2 months.

Tried this recipe?

Let us know how it was!