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Cheesy Baked Chicken Tacos

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These cheesy baked chicken tacos are packed with tender shredded chicken, flavorful seasoning, melty cheese, and topped with fresh cilantro and red onions—all wrapped in warm tortillas and baked until golden and bubbly.

Ingredients

Scale

Chicken Filling:

2 cups cooked shredded chicken (rotisserie or homemade)

1 tablespoon olive oil

1 small yellow onion, diced

2 cloves garlic, minced

1 can (10 oz) diced tomatoes with green chilies, drained

1 packet taco seasoning (or homemade blend: 1 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp oregano, ½ tsp garlic powder)

½ cup chicken broth

Tacos:

8–10 small tortillas (flour or corn)

2 cups shredded Mexican blend cheese (or mix cheddar + mozzarella)

½ cup red onion, diced (optional)

½ cup fresh cilantro, chopped

Sour cream, salsa, or guacamole for serving (optional)

Instructions

Step 1: Prepare the chicken filling

  1. Heat olive oil in a large skillet over medium heat.

  2. Add diced onion and sauté for 3–4 minutes until softened.

  3. Add garlic and cook for another 30 seconds, stirring frequently.

  4. Stir in shredded chicken, drained tomatoes with green chilies, taco seasoning, and chicken broth.

  5. Mix well and simmer for 5–6 minutes until the mixture is heated through and slightly thickened.

Step 2: Preheat the oven

  • Preheat your oven to 375°F (190°C).

  • Lightly grease a 9×13-inch baking dish with olive oil or non-stick spray.

Step 3: Assemble the tacos

  1. Warm tortillas slightly to prevent cracking.

  2. Place a tortilla flat on a surface and spoon 2–3 tablespoons of the chicken mixture into the center.

  3. Sprinkle with a small amount of shredded cheese.

  4. Roll the tortilla gently and place it seam-side down in the baking dish.

  5. Repeat with the remaining tortillas.

Step 4: Add toppings and bake

  1. Sprinkle the remaining cheese over the assembled tacos in the dish.

  2. Add diced red onions and chopped cilantro if using.

  3. Bake uncovered for 15–20 minutes, or until cheese is fully melted and the edges of tortillas are lightly golden.

Step 5: Garnish and serve

  • Remove from oven and let rest for 5 minutes.

  • Top with fresh cilantro and serve with sour cream, salsa, or guacamole.

Notes

  • To prevent soggy tacos: Ensure you thoroughly drain the diced tomatoes and avoid overfilling the tortillas.

  • Tortilla tip: Warm tortillas in the microwave or skillet before rolling to avoid cracking.

  • Storage: Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 2 months.

  • Reheating: Best reheated in a toaster oven or air fryer at 350°F until crisp and heated through.

Find it online: https://claradelish.com/cheesy-baked-chicken-tacos/