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Baked Chicken Tacos open-faced on a baking sheet with melted cheese

Baked Chicken Tacos

These Baked Chicken Tacos are quick, simple, and explode with flavor from juicy shredded chicken, Rotel tomatoes, zesty taco seasoning, and melty cheese all wrapped in a crispy tortilla shell.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 12 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

  • 10-12 small corn tortillas 5-inch size; or flour tortillas
  • Cooking spray or neutral oil as needed, brushed onto tortillas
  • 2 cups Mexican-style shredded cheese
  • 2 cups shredded chicken from rotisserie or cooked chicken
  • 1 can Rotel tomatoes and green chiles 10 oz, drained
  • 2 tablespoons taco seasoning
  • 1 tablespoon fresh lime juice

Equipment

  • Baking sheet
  • Mixing bowl
  • Microwave

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Spray or brush both sides of tortillas with oil and arrange in a single layer on a baking sheet.
  3. Microwave tortillas for 30 seconds to make them pliable.
  4. In a bowl, mix shredded chicken, drained Rotel, taco seasoning, and lime juice until coated.
  5. Divide half the cheese among tortillas, then add about ¼ cup filling on each. Top with the remaining cheese.
  6. Bake uncovered for 10-12 minutes until cheese melts and tortillas are golden and crisp on the edges.
  7. Immediately fold baked tortillas in half while warm using a spatula. Serve warm with your favorite toppings.

Notes

Tortillas: Corn tortillas hold up great and offer an authentic vibe, but flour tortillas work too. Chicken: Rotisserie chicken is a great time-saver, but any cooked shredded chicken works. Folding: The recipe uses a method of baking open-faced and folding immediately after to ensure crispiness without sogginess.