Go Back
Baked chicken tacos on a baking sheet with golden crispy tortillas and melted Mexican cheese

Baked Chicken Tacos

Quick and flavorful baked chicken tacos made with juicy shredded chicken, Rotel tomatoes, zesty taco seasoning, and melty cheese all wrapped in a crispy oven-baked tortilla shell. Ready in just 20 minutes and perfect for weeknight dinners or game day gatherings.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 201
Ingredients Equipment Method Notes

Ingredients
  

  • 10 small corn tortillas 5-inch size, or flour tortillas
  • cooking spray or neutral oil brushed onto both sides of tortillas
  • 2 cups Mexican-style shredded cheese divided
  • 2 cups shredded chicken rotisserie or any cooked chicken
  • 10 oz Rotel diced tomatoes and green chiles 1 can, drained well
  • 2 tbsp taco seasoning
  • 1 tbsp fresh lime juice freshly squeezed

Equipment

  • Baking sheet
  • Medium mixing bowl
  • Spatula

Method
 

  1. Preheat oven to 425 degrees F. Lightly spray or brush both sides of the tortillas with oil. Arrange in a single layer on a baking sheet.
  2. Microwave the oiled tortillas for 30 seconds to make them pliable and prevent cracking when folding later.
  3. In a medium bowl, combine shredded chicken, well-drained Rotel, taco seasoning, and lime juice. Mix until evenly coated.
  4. Spread half the shredded cheese across all tortillas. Add approximately 1/4 cup of filling to one half of each tortilla. Top with remaining cheese over the filling.
  5. Bake uncovered for 10 to 12 minutes until cheese is melted and tortilla edges are golden and crispy. Watch closely in the last few minutes.
  6. Remove from oven and immediately fold each tortilla in half while warm using a spatula. Serve warm with your favorite toppings.

Notes

Drain Rotel thoroughly before mixing to prevent soggy tortillas. Fold tacos immediately after baking while warm for best results. Reheat in oven at 375 degrees F or air fryer at 350 degrees F to restore crispiness. Freezes well for up to 2 months -- wrap individually before freezing.