Baked Chicken Tacos
These easy baked chicken tacos come together in under 30 minutes using tortillas, shredded chicken, cheese, and Rotel tomatoes. They’re crispy, melty, and full of flavor—perfect for busy weeknights or game day gatherings.
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.
- See full steps with tips & photos → https://wimpysdiner.net/baked-chicken-tacos/
Notes
- Corn tortillas crisp more than flour but can break easier—use flour for softer tacos.
- Add a sprinkle of chopped cilantro or diced jalapeño for extra flavor before baking.
- Make it a meal by serving with rice, beans, or a chopped salad.
- Leftovers can be reheated in a toaster oven or skillet to restore crispiness.