Cheesy Baked Chicken Tacos are a quick and satisfying meal, packed with flavorful shredded chicken, melty cheese, and crispy taco shells. Baked to golden perfection, these tacos are perfect for busy weeknights, game days, or any time you’re craving cheesy, crunchy comfort food.
Cheesy Baked Chicken Tacos
Why These Cheesy Baked Chicken Tacos Are the Best
Easy to Make: Just fill, top, and bake—these tacos come together in no time.
Loaded with Flavor: Seasoned chicken, melted cheese, and crispy shells create the ultimate bite.
Perfectly Baked Texture: Baking melds all the flavors and makes the shells golden and crisp.
Customizable: Add your favorite toppings like jalapeños, cilantro, or sour cream to make them your own.
Perfect for Any Occasion
Whether you’re hosting a casual party, feeding a hungry family, or meal-prepping for the week, Cheesy Baked Chicken Tacos are a deliciously easy solution. Serve them straight from the oven and watch them disappear!
Ingredient Notes
For the Tacos:
- Old El Paso Stand ‘N Stuff Taco Shells: Sturdy and perfectly shaped to hold plenty of cheesy, flavorful filling without tipping over.
- Yellow Onion: Diced and sautéed for a mild sweetness and aromatic depth.
- Rotisserie Chicken: Shredded for ease and juiciness, making these tacos a quick and hearty option.
- Taco Seasoning: A savory blend of spices that infuses the chicken with classic Tex-Mex flavor.
- Rotel Diced Tomatoes: Adds a zesty tomato kick with hints of chili—make sure they’re fully drained to keep the tacos crisp.
- Refried Beans: A creamy, savory layer that helps bind the filling while adding a satisfying richness.
- Mexican Cheese Blend: A melty mix of cheeses that bubbles to perfection in the oven.
Topping Ideas:
- Avocado, Tomatoes, Red Onions, Jalapeños: Fresh toppings for color, crunch, and a bit of spice.
- Cilantro, Green Onions: For a pop of herbaceous freshness.
- Shredded Lettuce, Salsa, Guacamole, Sour Cream: Classic taco toppers to cool, spice up, or add creamy richness to each bite.
Tips for Making the Best Cheesy Baked Chicken Tacos
- Use Pre-Cooked Chicken: Rotisserie or leftover chicken speeds up prep time without sacrificing flavor.
- Season Well: Toss the chicken in taco seasoning or your own spice blend for bold taste.
- Layer Cheese on Top and Bottom: This ensures every bite is extra cheesy and helps keep the filling in place.
- Use Stand-and-Stuff Shells: These make assembly easier and help the tacos hold their shape while baking.
- Don’t Overfill: Keep the filling balanced so the tacos stay crisp and don’t collapse.
Serving Suggestions
- With Guacamole or Salsa: Serve alongside your favorite dips for extra flavor.
- With Mexican Rice or Beans: Make it a full meal by adding classic sides.
- With a Crunchy Slaw: Add a zesty cabbage slaw for texture and freshness.
- With a Drizzle of Hot Sauce: Spice things up with your favorite hot sauce or sriracha.
A Must Try
Pull a tray of these Cheesy Baked Chicken Tacos out of the oven and you’ll be greeted with bubbling cheese, golden taco shells, and savory chicken filling. They’re fast, fun, and absolutely delicious—ideal for sharing but so good you might not want to! Try them tonight and make taco night something truly special.
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Cheesy Baked Chicken Tacos
Ingredients
- 10 Old El Paso Stand ‘N Stuff taco shells
- 1/2 yellow onion diced
- 2 1/2 cups rotisserie chicken or cooked chicken shredded (1 lb.)
- 1 1 oz. packet taco seasoning
- 1 10 oz. can Rotel diced tomatoes, fully drained
- 1 8 oz. package Mexican cheese blend
- 8 oz. refried beans
TOPPING
- Avocado tomatoes, cilantro, red onions, green onions, jalapenos, salsa, shredded lettuce, or sour crea
Instructions
- In a skillet over medium-high heat, sauté the onions in a bit of oil until they’re soft and fragrant — this should take about a minute.
- Add the shredded chicken, taco seasoning, and water (just follow the directions on your taco seasoning packet). Let it simmer until the water has cooked down and the chicken is nice and hot.
- Next, stir in the Rotel and let everything simmer together until most of the tomato juices have reduced and the mixture thickens up.
- To assemble, spread a layer of refried beans on the bottom of each taco shell, then spoon in the chicken mixture and top with shredded cheese.
- Line up your filled taco shells in a casserole dish or on a baking sheet. Bake at 400°F for 5–7 minutes, just until the cheese is melted and gooey.
- Serve them hot and top with all your favorites — sour cream, salsa, avocado, or whatever you love.
- Enjoy every bite!
Notes
- Make sure to fully drain the can of Rotel and cook down the liquids in the chicken mixture to help prevent soggy tacos. Not a fan of green chilies? You can easily swap in chunky salsa instead of Rotel.
- Want to add a little zing? Zest it up with a tablespoon or two of lime juice stirred into the chicken.
- For a richer flavor, make it smoky with a dash of smoked paprika or ancho chili powder.
- Craving a little kick? Add some heat with jalapeños, chipotle chili powder, chili powder, or even hot Rotel.
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Cheesy Baked Chicken Tacos