Baked Chicken Tacos – Crispy, Cheesy & Easy Sheet Pan Recipe

Looking for a quick dinner that satisfies the whole family?

These baked chicken tacos are loaded with seasoned chicken, melty cheese, and zesty tomatoes—all baked on a sheet pan until perfectly crispy.

They’re open-face to start, folded fresh out of the oven, and ready for all your favorite toppings.

Why You’ll Love This Recipe

Super easy to prepare – ready in just 25 minutes!

Kid- and crowd-friendly – everyone loves tacos.

Great way to use rotisserie chicken – saves time.

Crispy texture without frying – baked on a sheet pan!

Customizable toppings – from salsa to sour cream.

What You’ll Need (Ingredient Highlights)

Corn or flour tortillas – 5-inch size for the perfect handheld taco.

Shredded chicken – rotisserie works great for convenience.

Rotel tomatoes with green chiles – adds zesty moisture and heat.

Taco seasoning – a quick way to flavor everything with bold spices.

Mexican shredded cheese – melts beautifully and adds creamy richness.

Fresh lime juice – brightens the filling for balance.

Pro Tips Before You Start

Brush or spray the tortillas – it helps them crisp up and stay golden.

Don’t skip the lime juice – it cuts through the richness of the cheese.

Use parchment paper – for easier cleanup and to avoid sticking.

Fold immediately out of the oven – they’re flexible while warm.

Use 2 baking sheets if needed – to avoid crowding and get even crisping.

How to Make Baked Chicken Tacos (Step-by-Step)

Step 1 – Prepare the Tortillas
Preheat your oven to 425°F (220°C).

Arrange the tortillas on a large rimmed baking sheet, brushing or spraying both sides with oil or cooking spray.

Lay them flat in a single layer—it’s okay if they overlap slightly.

Step 2 – Mix the Filling
In a medium bowl, combine the shredded chicken, drained Rotel tomatoes, taco seasoning, and fresh lime juice.

Stir until the chicken is evenly coated with the seasoning and juices.

Step 3 – Assemble the Tacos
Sprinkle half of the shredded cheese evenly over the tortillas.

Top with about ¼ cup of the chicken mixture per taco, leaving some room around the edges.

Finish with the remaining cheese on top of the filling.

Step 4 – Bake Until Crispy
Place the tacos in the oven and bake uncovered for 10–12 minutes, or until the cheese is melted and the edges of the tortillas are golden and crisp.

If you’re using two baking sheets, rotate them halfway through for even cooking.

Step 5 – Fold & Serve
As soon as the tacos come out of the oven and are still soft, use a spatula to fold them gently in half.

Transfer them to a platter and top with your favorite taco garnishes like guacamole, salsa, or sour cream.

What to Serve It With

Mexican rice or cilantro lime rice

Refried beans or black bean salad

Fresh guacamole and chips

Pickled onions or jalapeños

Taco slaw or shredded lettuce

Variations / Substitutions

Switch the protein – use ground beef, shredded pork, or black beans.

Add veggies – try corn, sautéed onions, or bell peppers in the filling.

Use different cheese – Monterey Jack or Pepper Jack work well.

Make it spicy – add diced jalapeños or hot sauce to the chicken mix.

Low-carb option – serve over lettuce as taco bowls.

Storage & Leftovers

Refrigerate: Store leftover tacos in an airtight container for up to 3 days.

Reheat: Bake in a 350°F oven or air fryer for a few minutes until crispy again.

Freeze: Assemble unbaked tacos, freeze flat, and bake straight from frozen at 400°F for 15–20 minutes.

FAQs

Can I use flour tortillas instead of corn?
Yes, just make sure they’re small (5-inch) so they crisp up well and hold shape.

What kind of chicken should I use?
Rotisserie chicken is easiest, but any cooked, shredded chicken works.

Can I make these tacos ahead of time?
You can prep the filling and tortillas ahead, but bake them right before serving for the best texture.

Do I have to use Rotel tomatoes?
You can use diced tomatoes and a little canned green chile as a substitute.

Can I skip the taco seasoning?
You can make your own with chili powder, cumin, paprika, garlic, and onion powder.

How do I make them spicier?
Add hot sauce, cayenne, or spicy cheese like Pepper Jack to the filling.

Will they stay crispy after baking?
They’re crispiest fresh out of the oven, so fold and serve immediately for best texture.

Final Thoughts

These crispy baked chicken tacos are a weeknight dinner dream—easy, flavorful, and endlessly customizable.

Whether you’re cooking for the family or prepping for a party, this sheet pan recipe keeps it simple and satisfying.

Don’t forget your favorite toppings for that perfect taco finish!

 

📋 Full Recipe Card

Ingredients

10–12 small corn tortillas (5-inch size) or flour tortillas

Cooking spray or neutral oil

2 cups shredded Mexican-style cheese

2 cups shredded chicken (rotisserie or cooked)

1 (10 oz) can Rotel tomatoes and green chiles, drained

2 Tbsp taco seasoning

• 1 Tbsp fresh lime juice

Instructions

Preheat oven to 425°F.

Arrange tortillas on baking sheet, spray or brush with oil.

Mix chicken, Rotel, taco seasoning, and lime juice in a bowl.

Top tortillas with half the cheese, then filling, then remaining cheese.

Bake 10–12 minutes until cheese melts and edges are crisp.

Remove from oven and fold each taco while warm.

Serve with your favorite toppings.