30 minutes

Crispy Chicken Tacos

Take your taco night to the next level with these fun and simple crispy chicken tacos. Corn tortillas are stuffed with a creamy and perfectly spiced chicken taco filling and lots of melty cheese, then baked until the shells are crisp and golden brown. The whole family will love this easy weeknight meal!

Taco Tuesday is a staple in my house, and I’m always looking for fun new recipes to spice it up. These delicious crispy chicken tacos are a new favorite. They are super easy to make, with simple ingredients and minimal prep, yet they are full of flavor and addictingly crunchy. You will definitely want to try this recipe!

I used shredded rotisserie chicken in these tacos to keep them as simple as possible. The chicken is seasoned with my homemade chicken taco seasoning (but you could substitute a store-bought packet to keep it easy!), and mixed with sour cream, green chiles, and cheese for a deliciously spiced and creamy taco filling. The chicken mixture is wrapped in tortillas with more cheese (of course), and baked on a sheet pan in the oven until the shell is crispy and the cheese is melted and bubbling. Topped with fresh tomato salsa and shredded lettuce, these crunchy tacos are irresistible. 

We love to serve these tacos with Mexican brown rice and black beans or refried beans on the side. For more taco night favorites, check out my chicken and shrimp fajitasmini pepper nachos, and pineapple mango salsa

A side view of a crispy chicken taco, focusing on the creamy cheesy filling.

​You Will Love This

  • Simple: These easy crispy chicken tacos are simple but delicious – perfect for quick weeknight dinners. 
  • Crowd-pleasing: Tacos are always a crowd pleaser! Even the pickiest eaters are sure to love crispy tacos.
  • Great for toppings! These tacos are perfect for all of your favorite toppings. The crispiness makes them great for dipping in pico de gallo, salsa, guacamole, or sour cream.

Ingredients

To make this easy chicken taco recipe, you need the following simple ingredients (exact measurements are in the recipe card below):

Ingredient Notes

  • Chicken: I used shredded rotisserie chicken, but any cooked leftover chicken will work great. You can cook chicken breasts or chicken thighs in the crock pot ahead of time if you prefer. You could also substitute ground chicken in this recipe! Just cook the ground chicken on the stovetop with the taco seasoning and then proceed with the rest of the recipe.
  • Taco seasoning: I used my homemade chicken taco seasoning, but feel free to substitute a 1-ounce packet of store-bought taco seasoning if you prefer. 
  • Cheese: I used monterey jack cheese, but pepper jack and cheddar cheese would also be great choices. Make sure to freshly shred your cheese for the best melt. 
  • Tortillas: I used corn tortillas, but flour tortillas work great too! For corn tortillas, you will want to soften the tortillas before filling them so they don’t crack. 
  • Green chiles: You can substitute 1/2 cup salsa verde for the canned green chiles. 
  • Olive oil: I used olive oil to brush the sides of the tortillas before baking. Avocado oil, canola oil, and even olive oil cooking spray would all work. 

Instructions

Step One: Preheat the oven to 425 degrees F. Prepare 2 baking sheets by spraying them with olive oil or nonstick spray.

Step Two: Add the shredded chicken to a large mixing bowl. Season the chicken with chili powder, paprika, garlic powder, onion powder, cumin, oregano and salt. 

A glass bowl of cooked and shredded chicken topped with spices on a marble background.
A glass bowl of spiced taco chicken on a marble background.

Step Three: Add the green chiles, sour cream, and 1 cup of shredded cheese to the chicken. Stir until all the ingredients are well combined.

A glass bowl of cooked and shredded chicken topped with green chiles, cheese, and sour cream on a marble background.
A glass bowl of creamy chicken taco filling on a marble background.

Step Four: If using corn tortillas, soften them in the microwave. Add ¼ cup of the chicken mixture to one half of the tortilla. Top the chicken with about a tablespoon of shredded cheese.

How to soften corn tortillas: Place 6 tortillas in a stack inside a damp paper towel. Microwave the tortilla stack for 30 seconds – 1 minute on a microwave-safe plate. The tortillas should be much more pliable. After microwaving, the corn tortillas should be starting to curl up at the edges, as if they naturally want to fold close. Make sure to fill the tortillas so that you can fold them in the direction that they naturally want to close. 

A corn tortilla on a grey plate. Half of the tortilla is filled with creamy chicken taco filling.
A corn tortilla on a grey plate. Half of the tortilla is filled with creamy chicken taco filling topped with shredded cheese.

Step Five: Fold the tortilla in half over the chicken and cheese, and brush the top of the taco with olive oil. Flip the taco over and place it, olive oil side down, on the prepared baking sheet. Brush the second side of the tortilla with olive oil.

Top Tip: Flipping the tacos over when placing them on the baking sheet  (so that the chicken side of the folded taco is facing up) is the key to keeping them closed while baking. The heavy chicken mixture will keep the tortilla closed. If you place the taco on the baking sheet without flipping (so that the cheese side is facing up), the tortilla will spring back open and lay flat. 

A corn tortilla on a grey plate. The tortilla is filled with chicken and cheese taco filling, and is folded over with a pastry brush brushing olive oil on top.

Step Six: Repeat until all the tacos are filled.

A sheet pan with 8 chicken tacos, folded into half moon shapes.

Step Seven: Bake the tacos for 12-15 minutes on the middle rack, until the edges of the tortillas are golden brown and the melted cheese has started to crisp.

A sheet pan with 8 chicken tacos, folded into half moon shapes and baked so that the shells are crispy and golden.

Step Eight: Remove the tacos from the baking sheet and allow them to cool for a few minutes. They will get even crispier as they cool. Top with your favorite toppings and enjoy!

Storage

These tacos are best eaten right away. They will lose their crispiness if stored. If you do have leftovers, store them in a single layer in an airtight container in the refrigerator. Reheat them in a low-heat oven (about 350 degrees F) until heated through, about 10-15 minutes. An air fryer could also be used to reheat them and help them retain some crisp!

A scalloped plate with three crispy chicken tacos on a bed of lettuce. The tacos are garnished with sour cream, guacamole and fresh pico de gallo.

Crispy Chicken Tacos

Take your taco night to the next level with these fun and simple crispy chicken tacos. Corn tortillas are stuffed with a creamy and perfectly spiced chicken taco filling and lots of melty cheese, then baked until the shells are crisp and golden brown. The whole family will love this easy weeknight meal!
5 from 2 votes
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican
Servings 12 tacos
Calories 252 kcal

Ingredients
  

  • 1 lb cooked shredded chicken breast
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon ground cumin
  • ½ teaspoon oregano
  • ½ teaspoon kosher salt
  • 1 4 ounce can chopped green chiles
  • ½ cup sour cream
  • 2 ½ cups shredded Monterrey Jack Cheese divided
  • 12 small corn tortillas
  • 2-3 tbsp olive oil or olive oil spray

Instructions
 

  • Preheat the oven to 425 degrees F. Prepare 2 baking sheets by spraying them with olive oil or nonstick spray.
  • Add the shredded chicken to a large mixing bowl. Season the chicken with chili powder, paprika, garlic powder, onion powder, cumin, oregano and salt.
  • Add the green chiles, sour cream, and 1 cup of shredded cheese to the chicken. Stir until all the ingredients are well combined.
  • If using corn tortillas, soften the tortillas in the microwave. Add ¼ cup of the chicken mixture to one side of a corn tortilla. Top the chicken with about a tablespoon of shredded cheese.
  • Fold the tortilla in half over the chicken and cheese, and brush the top of the taco with olive oil. Flip the taco over and place it, olive oil side down, on the prepared baking sheet. Brush the second side of the tortilla with olive oil.
  • Repeat until all the tacos are filled.
  • Bake the tacos for 12-15 minutes on the middle rack, until the edges of the tortillas are golden brown and the melted cheese has started to crisp.
  • Remove the tacos from the baking sheet and allow them to cool for a few minutes. They will get even crispier as they cool. Top with your favorite toppings and enjoy!

Notes

Top Tip: Flipping the tacos over when placing them on the baking sheet  (so that the chicken side of the folded taco is facing up) is the key to keeping them closed while baking. The heavy chicken mixture will keep the tortilla closed. If you place the taco on the baking sheet without flipping (so that the cheese side is facing up), the tortilla will spring back open and lay flat.
How To Keep Corn Tortillas from Cracking:
  • First, make sure to soften the tortillas before baking. Place 6 tortillas in a stack inside a wet paper towel. Microwave the tortilla stack for 30 seconds – 1 minute on a microwave-safe plate. The tortillas should be much more pliable.
  • After microwaving, the corn tortillas should be starting to curl up at the edges, as if they naturally want to fold close. Make sure to fold the tortillas in the direction that they naturally want to close.

Nutrition

Calories: 252kcalCarbohydrates: 13gProtein: 17gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 55mgSodium: 322mgPotassium: 190mgFiber: 2gSugar: 1gVitamin A: 403IUVitamin C: 3mgCalcium: 218mgIron: 1mg
Keyword baked chicken tacos, crispy chicken tacos
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