These 20-minute baked chicken tacos are a quick and tasty meal everyone will love! With juicy chicken, zesty seasonings, and crispy taco shells, they’re simply delightful!
Perfect for busy weeknights, I whip these up in no time. Plus, who doesn’t love a meal that basically assembles itself? Just pile on your favorite toppings, and enjoy!
Key Ingredients & Substitutions
Shredded Chicken: Rotisserie chicken is my go-to for this recipe because it’s pre-cooked and saves time. If you have leftover chicken from another meal, that works too!
Spices: The mix of chili powder, cumin, and smoked paprika gives great flavor. Feel free to adjust the spices based on your taste. For a kick, add some cayenne pepper or omit the cumin if you aren’t a fan.
Tortillas: I recommend corn tortillas for that classic taco taste. If you prefer, you can use flour tortillas, but keep in mind they might not get as crispy. If you’re gluten-free, look for corn tortillas that suit your needs.
Cheese: Cheddar cheese is fantastic for melting, but you can also swap in pepper jack for some heat, or use a dairy-free cheese if you’re lactose intolerant.
How Do I Get the Tortillas Crispy Without Breaking?
Warming the tortillas before filling them is key to keeping them flexible. Here’s how to properly prep them:
- Heat them in the microwave for about 10-15 seconds or on a dry skillet for 30 seconds on each side.
- After warming, lightly brush each side with oil or cooking spray. This helps them crisp up nicely in the oven.
- Arrange them with the fold side down for stability. This helps prevent them from opening during baking.
- Don’t overstuff your tortillas; a little chicken and cheese go a long way! This helps them stay together and crisp up well.
Follow these tips, and you’ll have perfectly crispy tacos that hold their filling without any hassle!
20 Minute Easy Baked Chicken Tacos
Ingredients You’ll Need:
- 2 cups cooked shredded chicken (rotisserie chicken works great)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (or Mexican blend)
- 8-10 small corn tortillas
- Cooking spray or a little oil for brushing tortillas
- Optional toppings: sour cream, diced tomatoes, chopped cilantro, guacamole
How Much Time Will You Need?
This recipe takes about 20 minutes in total. You’ll spend around 5-10 minutes on prep work and then about 12-15 minutes baking the tacos. It’s perfect for a quick weeknight dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 400°F (200°C). This ensures your tacos will bake evenly and get nice and crispy.
2. Season the Chicken:
In a mixing bowl, combine the cooked shredded chicken with chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix everything together until the chicken is evenly coated with the spices. This step adds so much flavor!
3. Prepare the Tortillas:
Warm the tortillas slightly in the microwave for about 10-15 seconds, or on a skillet for 30 seconds on each side. This makes them soft and easy to fold without breaking.
4. Assemble the Tacos:
Lightly spray or brush both sides of each tortilla with cooking spray or a little oil. Fold each tortilla in half and place them on a baking sheet with the fold side down. You want them to stay upright!
5. Fill with Chicken and Cheese:
Using a spoon, fill each tortilla with the seasoned chicken, pressing down slightly. Then generously sprinkle shredded cheese over the chicken in each taco.
6. Bake Away!
Place the baking sheet in the oven and let the tacos bake for about 12-15 minutes, or until the tortillas are crispy and the cheese is melted and bubbly. Keep an eye on them to avoid burning!
7. Final Touches:
Once baked, remove the tacos from the oven and let cool for a minute. Use a spatula to carefully keep them upright.
8. Add Your Favorite Toppings:
Top your tacos with sour cream, diced tomatoes, chopped cilantro, or guacamole—any toppings you love!
9. Serve and Enjoy!
Serve your crispy baked chicken tacos immediately while they’re warm and delicious. Enjoy your meal with family and friends!
This recipe yields tasty, crispy tacos that are perfect for a quick dinner option.
FAQ for 20 Minute Easy Baked Chicken Tacos
Can I Use Frozen Chicken for This Recipe?
Yes, you can, but make sure to thaw and cook it first. To simplify, you can cook boneless chicken breasts or thighs in a pressure cooker for shredded chicken in under 15 minutes. Just ensure it’s fully cooked and shredded before following the recipe!
What Can I Substitute for Corn Tortillas?
If you prefer, you can use flour tortillas, but keep in mind they won’t be as crispy. If you’re looking for a gluten-free option, gluten-free tortillas are available at most grocery stores, but check the package for specifications!
How Do I Store Leftover Tacos?
Store any leftover tacos in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven at 350°F (175°C) for about 10 minutes, or until heated through, to retain their crispiness.
What Toppings Work Best with These Tacos?
Feel free to get creative with the toppings! Aside from sour cream, diced tomatoes, cilantro, and guacamole, you can also try adding sliced jalapeños, avocado, shredded lettuce, or even salsa for an extra kick!
