Baked Chicken Tacos (with Video)
These Baked Chicken Tacos are a juicy, cheesy delight made easy with rotisserie chicken and a quick pressure-cooked filling. Perfect for busy weeknights or Taco Tuesdays!
Equipment
- 1 Mixing bowl large
Ingredients
Main ingredients
- 10-12 small corn or flour tortillas 5-inch size
- 2 cups Mexican-style shredded cheese
- 2 cups shredded chicken from rotisserie or cooked chicken
- 10 oz Rotel tomatoes and green chiles drained
- 2 tablespoon taco seasoning
- 1 tablespoon fresh lime juice
- cooking spray or neutral oil for brushing tortillas
Instructions
Instructions
- Preheat oven to 400°F (200°C).
- In a bowl, mix shredded chicken, drained Rotel tomatoes, taco seasoning, and lime juice until fully combined.
- Spray or brush both sides of tortillas with cooking spray or oil.
- Microwave tortillas for 20–30 seconds to soften.
- Place tortillas on a baking sheet, spoon filling onto each, and sprinkle with shredded cheese.
- Fold tortillas in half and press gently to close.
- Bake for 12–15 minutes until tortillas are crispy and cheese is melted.
- Remove from oven and let cool slightly.
- Garnish with your favorite toppings and serve.
Notes
Optional toppings: lettuce, avocado, salsa, cilantro, lime, sour cream. Leftovers can be refrigerated or frozen. Reheat in oven for crispiness.