Quick Crispy Baked Chicken Tacos
Make fast, crunchy chicken tacos using shredded chicken and Monterey Jack cheese. Bake them for a simple family taco night or party meal.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican Inspired
- Diet: Low Lactose
Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie chicken works well)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 12 hard taco shells
- 1 cup shredded Monterey Jack cheese
- 1/2 cup water
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a medium bowl, combine the shredded chicken, olive oil, chili powder, cumin, garlic powder, and salt. Mix until the chicken is evenly coated.
- Pour the 1/2 cup of water into the bottom of a 9×13 inch baking dish. This creates steam to help keep the shells from breaking immediately.
- Arrange the hard taco shells open-side up in the prepared baking dish.
- Spoon the seasoned chicken mixture evenly into each taco shell.
- Sprinkle the Monterey Jack cheese over the chicken in each shell.
- Bake for 10 to 12 minutes, or until the cheese is melted and bubbly and the shells are hot.
- Serve immediately with your preferred fresh toppings.
Notes
- Prepare the shredded chicken filling ahead of time and store it in the refrigerator for up to three days.
- For extra crispiness, place the shells directly on the oven rack for the last 3 minutes of baking, watching closely to prevent burning.
- Use pre-cooked rotisserie chicken to save time on weeknights.
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 1
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 20
- Fiber: 2
- Protein: 28
- Cholesterol: 85
Find it online: https://cookingbyfelix.com/chicken-tacos-quick-crispy-baked/