Baked Chicken Tacos Recipe
Looking for an easy Baked Chicken Tacos recipe? You can stop searching—these crispy tacos are on the table in under 30 minutes! Made with pantry staples like shredded chicken, taco seasoning, a squeeze of lime juice, and plenty of melty cheese, they’re quick to make and always a crowd-pleaser.
Servings: 8 tacos
Calories: 265kcal
Ingredients
For the baked chicken tacos:
- 2 cups shredded chicken
- 2 tablespoons taco seasoning
- 2 tablespoons water
- 2 teaspoons lime juice
- 8 corn tortillas
- 1 cup shredded cheese
- cooking spray
For the avocado lime ranch dipping sauce
- 1 avocado
- juice of one lime
- ½ cup ranch dressing
- 1-2 tablespoons milk
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven and prepare the pan: Set the oven to 400°F and spray a large rimmed baking sheet liberally with nonstick cooking spray.cooking spray
- Make the chicken filling: In a medium skillet, add the shredded chicken, taco seasoning, water, and lime juice. Cook over medium to medium-high heat for 3–5 minutes, or until heated through2 cups shredded chicken, 2 tablespoons taco seasoning, 2 tablespoons water, 2 teaspoons lime juice
- Warm the tortillas: In a dry nonstick skillet, warm each tortilla over medium to medium-high heat for about 20–30 seconds per side.8 corn tortillas
- Assemble the tacos: Place 1 tablespoon of cheese on half of a tortilla, add ¼ cup of the chicken mixture, then top with another tablespoon of cheese. Fold the tortilla in half. Repeat with the remaining tortillas.1 cup shredded cheese
- Bake: Arrange all the tacos on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake for 12–15 minutes, or until the cheese has melted and the tacos are lightly crisp.
- Make the dipping sauce: In a small bowl, mash the avocado with the lime juice. Stir in the ranch dressing, 1–2 tablespoons of milk (until it reaches your desired consistency), and garlic powder. Mix well and serve with the warm tacos.1 avocado, juice of one lime, ½ cup ranch dressing, 1-2 tablespoons milk, ¼ teaspoon garlic powder
Notes
Warming the tortillas: I’ve found that a dry skillet works best for warming tortillas, they get soft and pliable without getting greasy. Feel free to use your favorite method, as long as the tortillas are warm enough to fold without cracking.
Layer cheese–chicken–cheese: This layering method helps hold the tacos together as they bake. The cheese acts like a tasty glue that keeps everything in together.
Keep Tacos from Popping Open: About halfway through baking, gently press the top of each taco down with a spoon or spatula. This helps them stay closed.
Customize the dip consistency: Since limes vary in juiciness, add just enough milk to the avocado ranch dip to reach your ideal dipping texture, thicker for scooping, thinner for drizzling.
Did you make this recipe? We would love it if you would leave us a comment and ⭐️⭐️⭐️⭐️⭐️ review below!
Nutritional information is approximate.
See ingredient notes and substitutions in the post above.
Bookmark this page to find it quickly when you are ready to make this recipe!
Nutrition
Serving: 1taco | Calories: 265kcal | Carbohydrates: 16g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 41mg | Sodium: 314mg | Potassium: 276mg | Fiber: 3g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 3mg | Calcium: 106mg | Iron: 1mg