Easy Baked Crispy Chicken Tacos (Print)
Crispy oven-baked tortillas packed with seasoned shredded chicken and bubbling melted cheese.
# Ingredients:
→ Chicken Filling
01 -
2.5 cups (approximately 400 g) shredded chicken
02 -
2 teaspoons smoked paprika
03 -
1 teaspoon garlic powder
04 -
1 teaspoon onion powder
05 -
0.5 teaspoon chipotle chili powder (optional, for heat)
06 -
0.5 cup (120 ml) salsa
→ Assembly
07 -
1 tablespoon olive oil
08 -
10 corn tortillas
09 -
2.5 cups (250 g) shredded Monterey Jack or Mexican cheese blend
# Steps:
01 -
Preheat the oven to 232°C.
02 -
In a large bowl, combine shredded chicken, smoked paprika, garlic powder, onion powder, chipotle chili powder, and salsa. Mix thoroughly to coat the chicken evenly.
03 -
Wrap corn tortillas in a damp paper towel and microwave for 30–60 seconds, or until soft and pliable.
04 -
Brush one side of each tortilla with olive oil. Place 2 tablespoons of shredded cheese on one half of the tortilla, add 0.25 cup of chicken filling, then layer with another 2 tablespoons of cheese. Fold the tortilla in half over the filling.
05 -
Place the assembled tacos in a single layer on a nonstick or ceramic-coated baking sheet.
06 -
Bake for 16 minutes, flipping halfway through, until the tortillas are crisp and golden brown. Remove from the oven and allow to rest for 3 minutes before serving.
# Notes:
01 -
Warm tortillas just before folding to prevent cracking; use a toothpick to secure tacos if needed.
02 -
For maximum crispness, do not use foil when baking; opt for a nonstick or ceramic baking tray.
03 -
Store leftover chicken in an airtight container in the refrigerator for up to 4 days.