Crispy Baked Chicken Tacos with juicy shredded chicken and oozing cheese are the easier cousin to chicken birria!

These Baked Chicken Tacos are mouthwatering flavor fireworks in each cheesy, saucy, crispy bite. They’re the easier cousin to chicken birria in more accessible weeknight dinner form! This taco recipe is made with shredded chicken smothered in rich, bold, smoky, earthy homemade enchilada sauce, stuffed into tortillas along with ooey gooey cheese then baked to crispy, crunchy perfection. Finish them off with cool and creamy cilantro lime ranch and pico de gallo or your favorite toppings like guacamole and corn salsa. These chicken tacos are an easy dinner or crowd pleaser, and great for meal prep because the chicken and toppings can be made ahead of time. Serve the handheld heroes along with a side of Cilantro Lime Rice and finish them off with Tres Leches Cake!

Chicken tacos are a favorite weeknight dinner around here and a company crowd pleaser! Don’t miss Honey Chipotle Chicken Tacos, 15 Minute Shredded Chicken Tacos, Buffalo Chicken Tacos, Chili Lime Chicken Tacos, Thai Chicken Tacos, Teriyaki Chicken Tacos or Jerk Chicken Tacos.

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WATCH How To Make Crispy Chicken Tacos

baked chicken tacos lined on a platter to serve

Why You’ll Love These Oven Baked Chicken Tacos

They’re easier to make than chicken birria tacos. While quesabirria tacos are worth the effort, sometimes you just don’t have the time, patience or ingredients to make chili sauce from scratch with fresh chilies and pan fry each taco. Instead, this Baked Chicken Taco recipe requires a fraction of the time by utilizing flavor packed shortcuts like easy homemade enchilada sauce made with chili powder.

The homemade enchilada sauce has TONS of rave reviews. Its rich, smoky, enticing complexity of flavor makes this recipe, so please don’t let the term “homemade” scare you! The sauce is EASY and takes less than 15 minutes to make! As one reader said: “This sauce has changed my life! Seriously the best red enchilada sauce I’ve ever had.”

You will be blown away at how crispy these BAKED tacos become! The tortillas are lightly coated in olive oil, folded over the shredded chicken then baked to crispy gloriousness, without the extra fat. This technique is SO easy and you’ll love that all the tacos emerge from the oven at once.

up close of baked chicken tacos showing how crispy the taco shells are and how juicy the chicken is

Crispy Chicken Taco Ingredients

This chicken taco recipe is easy to make thanks to store-bought rotisserie and a handful of pantry friendly ingredients to whip up the sauce. Here’s what you’ll need (full recipe in the printable recipe card at the bottom of the post):

For the chicken

This recipe will work with any of your favorite Mexican chicken recipes (outlined under variations), but I highly recommend trying this version as pictured. It’s rich, bold, smoky, saucy, earthy and fabulous.

Chicken: Use store-bought rotisserie chicken or make your own shredded chicken using this recipe. It’s so easy, juicy and flavorful and only requires chicken breasts, broth and a drizzle of oil, so you don’t have to make a special trip to the store! The homemade shredded chicken recipe yields about 6-7 cups, which is the perfect amount for the enchilada sauce (if you want extra tacos).
Enchilada sauce: I highly recommend my homemade enchilada sauce with rave reviews – no store bought version will compare! It’s exploding with flavor and made with simple pantry ingredients in less than 15 minutes. You can also make it ahead of time and freeze for later.

For the tortillas:

We love corn tortillas in this recipe for their robust, nutty, sweet corn flavor that becomes crispy when baked. In order for your corn tortillas not to tear when folded, you must choose from the following two options, dry run-of-the-mill tortillas will not work:

Option 1: White corn tortillas. These are made with white masa harina as opposed to yellow masa harina and tend to be softer, more tender, with a higher moisture content, which makes them more pliable. White corn tortillas can be easily rolled and folded without cracking or breaking. Look for “super soft” white corn tortillas (like Mission brand).
Option 2: Freshly made or homemade corn tortillas. These are moister, thicker and more pliable. The packaging will often be labeled “homemade,” “organic” or “made in small batches,” – or just look at the edges! I love La Tortilla Factory Corn Tortillas, specifically their corn/flour combo which are extra malleable.

showing how to make baked chicken tacos by starting off with shredded Mexican chicken

Can Flour Tortillas Be Used Instead of Corn?

You can use flour tortillas and should use flour tortillas if you can’t find white corn tortillas or homemade corn tortillas as discussed (because others will tear). Just be aware that flour tortillas won’t become as crispy.

For the Cheese

Use any good melting cheese that you shred yourself such as Oaxaca, Monterey, Pepper Jack, or sharp cheddar. I love combining cheddar with one of the white cheeses.

Sharp cheddar: it’s easy to keep stocked and cuts through the richness of the saucy chicken.
Monterrey Jack: buttery and a fabulous melting cheese.
Pepper Jack: is a derivative of Monterey Jack, flavored with sweet peppers, rosemary, garlic, habanero chilies and jalapeños – yum! Like Monterey Jack, it also melts well.
Colby Jack: is produced almost identically to Monterey Jack but is seasoned with annatto (derived from seeds of the achiote tree) so its mild, slightly sweet and nutty.
Oaxaca cheese: has a mellow, buttery flavor similar to Monterey but melts more easily with a mozzarella-like texture.
Asadero: is Oaxaca’s cousin that isn’t quite as moist. It’s a mild, excellent melting cheese with a creamy-smooth, velvety texture.

How to Make Baked Chicken Tacos

Step 1: Make the enchilada sauce. Cook the flour/seasonings in some butter/oil for a couple minutes, then whisk in the tomato paste. Whisk in the chicken broth, cocoa powder, sugar and cinnamon (this trio gives the sauce a dizzyingly delicious mole flair). Simmer for 5-7 minutes to thicken.

Step 2: Make it saucy! Add the desired amount of enchilada sauce to the chicken (more sauce for saucier). This makes it easy to adjust the amount of chicken/tacos you make.

showing how to make baked chicken tacos by adding chicken to homemade enchilada sauce

Step 3: Prep the tortillas. The tortillas need to be nice and pliable so they will fold in half to create the tacos without breaking. The easiest way to do this is to place the tortillas between two damp paper towels and microwave for about 60 seconds. Next, lightly brush the top of the tortillas with olive oil then flip them over to help the tacos crisp up while baking.

showing how to make baked chicken tacos by brushing the corn tortillas with oil to help make them crispy

Step 4: Add chicken and cheese. Add a layer of cheese to the bottom half of the tortilla and top it with the shredded chicken. Fold the tortillas over in half and lightly press so they stay folded.

showing how to make baked chicken tacos by adding chicken and cheese to corn tortillas, then folding over to make tacos

Step 5: Bake. Bake at 425 degrees for 8 minutes, flip the tacos over and bake an additional 8 minutes. If the tortillas aren’t crispy, then flip and bake an additional 5 minutes or until crispy.
Step 6: Add toppings. Stuff with your desired toppings and dig in!

How to Make Baked Chicken Tacos in Advance

The tacos will be the crunchiest when freshly made unless you have an air fryer to reheat them. The good news is the shredded chicken can be made 100% ahead of time and just reheated so the taco assembly can be done in minutes. Here’s how to prep the prep the beef to different stages:

-Chicken: can be made and stored in an airtight container for up to 3 days. You can also make the enchilada sauce ahead of time and refrigerate or freeze.
-Cheese: shred the cheese and store in an airtight container in the refrigerator until ready to use.
-Cilantro Lime Ranch: can be made and stored in the refrigerator in an airtight container three days ahead of time.
-Toppings: prep all your toppings and store in airtight containers in the refrigerator until ready to use.

showing how to serve baked chicken tacos on a serving platter with pico de gallo and sour cream

Crispy Chicken Taco Topping Suggestions

Adding toppings to these Baked Chicken Tacos can completely change the flavor profile from fresh pico de gallo to sweet corn salsa to tangy pickled red onions. Feel free to be as minimalistic or as over the top as you’d like! Here are a few ideas:

Cilantro Lime Ranch: I made this ranch for my beef taco recipe and loved it so much that I used again for these Baked Chicken Tacos! Its cooling, silky creaminess and zesty cilantro punch cut through the crunchy cheesy richness. It’s made by whisking sour cream, a touch of mayo, cilantro, lime juice, pickled jalapenos and seasonings together. It calls for dill and chives but if you don’t keep them stocked, just skip them. You also don’t have to add the pickled jalapenos to keep it on the mild side.
Sour cream or Mexican Crema: are each a great refreshing, creamy alternative to the Cilantro Lime Ranch.
Pico de gallo: is a fresh tomato salsa that adds a vibrant, punchy freshness. You can use my homemade pico de gallo recipe or store bought. Homemade can be made ahead of time and stored in an airtight container in the fridge. Bring to room temperature before serving.
More salsa options: salsa is my favorite way to customize and elevate any taco recipe! Go simple with restaurant style salsa or salsa verde, but to really bring the flavor AND texture, go with black bean corn salsa, avocado corn salsa, charred corn salsa, pineapple salsa, or mango salsa – all SO good!
Avocado Crema: a marriage of avocados, sour cream and lime juice, is wonderfully silky, tangy and just takes minutes in your blender. The luscious, refreshing tanginess cuts through and compliments the robust, smoky flavors.
Guacamole: use my sensational homemade guacamole recipe, your favorite recipe or even use store bought.
Avocados: chopped or sliced avocados are the easiest avocado option and add a wonderful creaminess.
Pickle red onions: one of my all-time favorite condiments! They are tangy, punchy fantastic with a slight crunch.
Lettuce: chopped Romaine lettuce or iceberg lettuce – anything with a nice crunch and neutral flavor.
Cilantro: if you skip the pico de gallo, load on fresh cilantro and tomatoes instead for a fresh, zesty flair.
Jalapeños or hot sauce: amp up the heat with chopped or sliced jalapeños or I particularly love these sweet and spicy pickled jalapeños from Trader Joes. They are similar to candied jalapenos but a little less sweet AKA perfection.

Chicken Taco Toppings

How to Make Guacamole

Pickled Red Onions

Pico De Gallo

Crema Recipe

Sweet Corn Salsa

Corn Avocado Salsa

Black Bean and Corn Salsa

Homemade Salsa Recipe

How to Make Salsa Verde

Crispy Chicken Tacos Recipe Tips

Use homemade enchilada sauce for the BEST Baked Chicken Tacos. If you use store-bought, it will taste like an entirely different recipe!
Use the trio. The sugar, cocoa powder and the cinnamon (simulating Mexican chocolate) in the enchilada sauce add a slight mole flair which elevates the recipe.
Shortcut shredded chicken. I like to make homemade shredded chicken or shred Costco rotisserie chicken and portion it into servings and freeze it for later, then it’s easy to pull out any time!
Have all the toppings ready when the tacos come out of the oven. This will keep the cheese warm and gooey! You can prep some of the toppings while the tacos are baking, but you may want to prep some of them ahead of time if making pico and guacamole from scratch.
Grate the cheese yourself. No matter what kind of cheese you use, make sure it is freshly grated by YOU! Pre-packaged cheeses are coated with anti-clumping chemicals which inhibit them from melting beautifully. Freshly grated cheese is much more flavorful, creamier and melts more easily.
Use quality tortillas. Quality soft or “homemade” corn tortillas or white corn tortillas are necessary so they don’t tear when folded. If you can’t find them, then your best option is to use flour.
Use tortillas while fresh. Using the tortillas while they are the freshest possible will also help avoid tearing. Avoid using packages that have been opened and closed a few times.
Work quickly once the tortillas are microwaved. Have your chicken and cheese all ready to go before the tortillas go into the microwave so they stay as warm and pliable as possible. It is best to work with a few tortillas at a time and keep the rest under the paper towels until ready to use.
Use a light hand when brushing the olive oil over the tortillas. If you use too much oil, then the tortillas will be too wet and will have a difficult time crisping up.
Bake until crispy. I have experimented with a couple different types of tortillas and some take longer to crisp up than others – so be flexible and patient and bake until crispy.
Prep ahead tips: You can make the chicken ahead of time and just reheat when ready to serve. You can also prep all of your toppings ahead of time. The guacamole and avocado crema will keep for up to a day without changing color very much – just make sure to press a piece of plastic wrap directly against the surface of the guacamole/crema to prevent oxidation.

up close of baked chicken tacos with a crispy tortilla

Baked Chicken Tacos Recipe Variations

Make these crispy chicken tacos your own with different chicken fillings, different toppings, etc. Here are a few ideas:

Use different chicken: Use the baking method in this taco recipe with any chicken filling! See section below on chicken options.
Stuff the tacos: Add beans, vegetables, etc. before baking.
Use flour tortillas: As discussed, flour tortillas won’t be as crispy, but still delicious and easier to work with if you can’t find quality corn tortillas.
Use different cheese: This recipe will work with any good melting cheese from Oaxaca to Chihuahua, asadero, Monterey, Pepper Jack, mozzarella or sharp cheddar. You can also combine cheeses or omit the cheese completely if you’d like.
Use store-bought crispy taco shells. Not as good as homemade, but you’ll still get a satisfying crunch. Line a 9×13 baking dish with hard taco shells and evenly divide 1 cup cheese between taco shells. Bake the taco shells for 8 minutes at 350 degrees F (baking crisps up the shells and the cheese prevents the shell from becoming soggy). Add shredded chicken and another sprinkling of cheese and bake an additional 15-18 minutes or until cheese is completely melted.
Make soft tacos: Instead of baking the tacos, toast them in a skillet or char them over the flame of your gas burner and then stuff with the shredded chicken and toppings.

More Chicken Options:

Shredded Mexican Chicken (Crockpot): simmered with Mexican spices, salsa and green chilies for chicken that’s dripping with flavor and SO tender.
Honey Lime Salsa Verde Chicken (Crockpot):tangy, flavorful with just the right amount of kick all balanced by a hint of honey.
10 Minute Mexican Chicken: easy, 10 minute chicken made with shortcut rotisserie chicken simmered with fire roasted tomatoed, green chilies and tomato paste.
Chicken Tinga: another super quick and easy recipe made with shredded rotisserie chicken tossed in a saucy, smoky, spicy tomato chipotle sauce.
Cilantro Lime Chicken: zesty, tangy and citrusy.
Chili Lime Chicken: smoky, robust and tangy.
Chipotle Chicken: smoky, robust and spicy.

Easy Slow Cooker Shredded Mexican Chicken simmered with Mexican spices, salsa and green chilies for the BEST Mexican chicken perfect for tacos, burritos, tostadas, salads, etc. Couldn’t be any easier!

What to Serve With Baked Chicken Tacos

These Crispy Chicken Tacos pair well with a side of beans, cilantro lime rice, and a fresh salad. Here are a few ideas:

Rice: is a must-have side for any Mexican recipe. We love cilantro lime rice, Mexican rice, and avocado rice. You can also serve with quinoa, or low carb cauliflower rice.
Chips and salsa: up your salsa game with grilled corn salsa, black bean corn salsa, pineapple salsa, mango salsa, or avocado corn salsa.
Salad: is always a win and a great way to stretch your tacos if serving a crowd. Try Mexican salad, Mexican street corn salad, or Mexican pasta salad. For a refreshing fruit side, try pina colada salad (one of my all time favs!).
Dessert: Tres Leches Cake!

Crispy Chicken Taco Storage

Store chicken tacos in a single layer (with parchment paper in between layers if stacked) in an airtight container in the refrigerator for up to 5 days.

How to Freeze Baked Chicken Tacos

Line the tacos in a single layer on a baking sheet; freeze for 1-2 hours until solid. Wrap tacos individually in plastic wrap, then store together in a freezer safe bag.

Reheating Crispy Chicken Tacos

The best way to reheat chicken tacos to get them crispy again is in the air fry fryer:

-Air fryer: Place your tacos in the air fryer basket and air fry at 400 degrees F for 6-8 minutes, flipping halfway through.
-Stove: Heat a skillet to low then add the taco(s). Cook until heated through, rotating as needed. Once the inside is warm, you can crank the heat to medium-high to quickly toast the outside.
-Oven: Place tacos on a wire rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 10-12 minutes or until warmed through.
-Microwave: The microwave won’t crisp up the exterior again, but it’s convenient for hands off reheating. Transfer tacos to a microwave-safe plate and microwave on high or 45 seconds then at 15-second intervals as needed.

baked chicken tacos with crispy tortilla served with pico de gallo

Looking for more Taco Recipes?

Crispy Baked Shredded Beef Tacos
Chicken Birria Tacos
Beef Birria Tacos
Chicken al Pastor Tacos
Shredded Chicken Tacos
Honey Chipotle Chicken Tacos
Ground Beef Tacos
Spicy Shrimp Tacos
Pork Tacos
All of my taco recipes!

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Tools Used in This Recipe

Nonstick Fry Pan with Lid 12 in.

Cheese Grater

Baking Sheet Half Sheet (13×18)

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Crispy Chicken Tacos Recipe

These Baked Chicken Tacos are mouthwatering flavor fireworks in each cheesy, saucy, crispy bite. They’re the easier cousin to chicken birria in more accessible weeknight dinner form! This taco recipe is made with shredded chicken smothered in rich, bold, smoky, earthy homemade enchilada sauce, stuffed into tortillas along with ooey gooey cheese then baked to crispy, crunchy perfection. These chicken tacos are an easy dinner or crowd pleaser, and great for meal prep because the chicken and toppings can be made ahead of time. Serve the handheld heroes along with a side of Cilantro Lime Rice and finish them off with Tres Leches Cake!

Servings: tacos

Total Time: 45

Prep Time: 25

Cook Time: 20

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Ingredients

Tacos

1 recipe Homemade Enchilada Sauce <–click for recipe
4 cups shredded chicken <–click for recipe or use rotisserie
12 soft white corn tortillas (see notes)
2 cups favorite shredded cheese (cheddar, Monterrey, Oaxaca, or a combo)

CILANTRO LIME SOUR CREAM (OPTIONAL)

1 cup sour cream or plain Greek yogurt
2 tablespoons lime juice
1-2 tablespoons milk
1/2 cup packed cilantro, finely chopped (measure before chopping)
2-4 tablespoons chopped pickled jalapenos (optional)
1/2 tsp EACH garlic powder, onion powder, dried parsley, dried chives, dried dill
salt and pepper to taste

TOPPINGS (PICK YOUR FAVS!)

Instructions

Cilantro Lime Ranch: Whisk all of the ingredients together in a medium bowl. Refrigerate until ready to serve.
Oven: Preheat oven to 425 degrees F.
Sauce: Prepare Enchilada Sauce according to recipe directions (click HERE for recipe).
Chicken: Add desired amount of sauce to the shredded chicken in a large bowl (more or less depending on how "saucy" you like your tacos), and stir to combine.
Prep tortillas: Working in 2 batches, place 6 tortillas between two damp paper towels and microwave for 30-60 seconds, or until pliable. Lightly brush the top of the tortillas with olive oil then flip over (the oiled side should now be face down, touching the baking sheet so it gets crispy).
Assemble: Add a layer of cheese to the bottom half of the tortilla and top it with about ⅓ cup chicken. Fold the tortillas over in half and lightly press so they stay folded, you may need to flip the whole taco over so it stays. Repeat with remaining tortillas.
Bake: Bake at 425 degrees F for 8 minutes, flip the tacos over and bake an additional 8 minutes. If the tortillas aren’t crispy, then flip and bake an additional 5 minutes OR until crispy. Stuff with desired toppings and dig in!

Video

Notes

White corn tortillas: are made with white masa harina as opposed to yellow masa harina and tend to be softer, more tender, with a higher moisture content, which makes them more pliable. White corn tortillas can be easily rolled and folded without cracking or breaking. Look for “super soft” white corn tortillas (like Mission brand).
Use a light hand when brushing the olive oil over the tortillas. If you use too much oil, then the tortillas will be too wet and have a difficult time getting crispy.
Bake until crispy. I have experimented with a couple different types of tortillas and some take longer to crisp up than others – so be flexible and patient and bake until crispy.
Meal Prep: The tacos will be the crunchiest when freshly made unless you have an air fryer to reheat them. The good news is the shredded chicken can be made 100% ahead of time and just reheated so the taco assembly can be done in minutes. All of the toppings can be prepped ahead of time.
Storage: Store chicken tacos in a single layer (with parchment paper in between layers if stacked) in an airtight container in the refrigerator for up to 5 days.

How to Reheat Baked Chicken Tacos

The best way to reheat chicken tacos to get them crispy again is in the air fry fryer:

Air fryer: Place your tacos in the air fryer basket and air fry at 400 degrees F for 6-8 minutes, flipping halfway through.
Stove: Heat a skillet to low then add the taco(s). Cook until heated through, rotating as needed. Once the inside is warm, you can crank the heat to medium-high to quickly toast the outside.
Oven: Place tacos on a wire rack placed over a baking pan. Bake in a preheated oven at 400 degrees F for 10-12 minutes or until warmed through.
Microwave: The microwave won’t crisp up the exterior again, but it’s convenient for hands off reheating. Transfer tacos to a microwave-safe plate and microwave on high or 45 seconds then at 15-second intervals as needed.

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18 Comments

Kathy Greiner says

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I’ve made these and sprinkle sea salt on top of the olive oil. Gives the outer shell a nice flavor!

- Jen says
  
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  LOVE that idea, thanks for sharing!
  
Linda says

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Five stars. Made this last night and the recipe is a keeper. Everyone loved them. I used the crispy shells as fresh soft corn tortillas where we live are not available everywhere – and definitely not fresh made. This is the best use of the crispy shells which tend to shatter when eaten. With your recipe, I didn’t pre-crisp my shells, just stuffed with cheese and meat. This mixture held the shells together great and the oven crisped up the tacos just great without flipping them.

Much faster than the beef birria tacos. 1 hour to make enchilada sauce, poach the meat, assemble and bake. The enchilada sauce was great and the one batch made enough for a second meal.

Thank you

- Jen says
  
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  Thanks for being the first to review this recipe Linda! I’m so pleased it was a hit with the crispy shells and will be on repeat!
  
Nicole says

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We had these last night for dinner and your enchilada sauce gives the chicken such great flavor! I made some chipotle crema and avocado sour cream and they went perfect together. The leftovers made for a tasty breakfast for my kids and I this morning. One of my kids isn’t crazy about shredded cheese so I added cream cheese to help the chicken hold together. We’ll definitely make these again!

- Jen says
  
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  Chipotle crema and avocado crema sound like the perfect addition – yum! I love that they were enjoyed for dinner and breakfast!
  
Cheryl says

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Made these last night and it was a HUGE hit. Definitely making these again! The enchilada sauce is so easy to make and taste delicious. I’m not buying canned again.

- Jen says
  
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  Thank you so much, Cheryl! I am so happy it’s a repeat and thrilled they were such a hit! Thanks for taking the time to comment!
  
Jolene says

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This was a fail for me. My tortillas were tearing before I could get them in the oven. The contents oozed out before they could get crispy. I had a mess.

- Jen says
  
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  Hi Jolene, I’m sorry about that! It is all about the tortillas in this recipe. I highly recommend La Tortilla Factory Corn Tortillas or sturdier tortillas.
  
Michelle says

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Just made these and they were so good! I just did 10 tacos because my package had 10. My fam wants me to double it next time!! I also made the Cilantro Ranch and Cilantro Lime Rice. Such a good, flavorful meal, just like everything I’ve made from your site. I love the method of oven-baking tacos and am excited to try it with other recipes. Oh, I made the enchilada sauce the day before to save time, and also de-boned a rotisserie chicken a few days before and froze it. Then the day of, there was less prep work.

- Jen says
  
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  Thanks for making my recipes Michelle, xo. I’m so pleased these tacos were such a hit, what a feast! Thank you for also sharing your prep ahead tips, I’m sure others will find them helpful!
  
Cindy B says

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Hi, Jen. I really want to try these, but I only have a propane-powered oven and food such as fries or tater tots don’t get crispy. Do you know if these tacos can be cooked using my air fryer instead?

- Jen says
  
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  I’m sure that would work just fine! Hope you enjoy!
  
Nicole says

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Will this work with your homemade corn tortilla recipe? My family is obsessed with them!

- Jen says
  
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  Absolutely! I’m so glad they’re a fav!
  
Amanda says

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Can these be made a day ahead and wrapped up and refrigerated? Then baked the next day??

- Jen says
  
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  Totally! You can store chicken tacos in a single layer (with parchment paper in between layers if stacked) in an airtight container in the refrigerator for up to 5 days. Hope you enjoy!