Baked Chicken Tacos
If you love effortless dinners, you have to try these Baked Chicken Tacos with juicy shredded chicken tossed with Rotel and taco seasoning for tons of flavor. There is plenty of cheese that keeps these moist while maintaining a crisp shell, and we use rotisserie chicken to make it even easier!You'll have these tacos on the table in under 30 minutes, so they are perfect for weeknight meals, but they are tasty enough to serve as party food. Try these for your next Taco Tuesday.
Ingredients
- 10 smallcorn tortillas ((5-inch size) or flour tortillas)
- cooking spray (or neutral oil brushed onto tortillas)
- 2 cupsmexican-style shredded cheese
- 2 cupsshredded chicken (from rotisserie or cooked chicken)
- 10 ozcan rotel tomatoes and green chiles (drained)
- 2 tbsptaco seasoning
- 1 tbspfresh lime juice
Directions
- 1
Prep Tortillas - Preheat to 425°F (220 °C). Lay tortillas on a large rimmed baking sheet (it’s ok if slightly overlapping), spray or brush both sides of the tortillas, and arrange in a single layer. You can use 2 baking sheets or one large 3/4 sheet if you have one.
- 2
Mix the filling - In a bowl, combine: 2 cups shredded chicken, drained Rotel tomatoes, 2 Tbsp taco seasoning, and 1 Tbsp lime juice and stir until chicken is fully coated.
- 3
Assemble open-face tacos - Divide half of your cheese among the tortillas, then divide the filling (about 1/4 cup each taco), leaving a border. Sprinkle the tops with the remaining cheese.
- 4
Bake uncovered 10-12 minutes or until cheese is melted and edges turn crisp-golden. If using 2 baking sheets, rotate halfway. Immediately out of the oven, use a spatula to fold the tacos in half while they are still pliable.
- 5
Garnish & serve - Transfer folded tacos to a platter and top with your favorite taco toppings as desired.