Easy and Crispy Baked Chicken Tacos (Quick Rotisserie Option!) Recipe
These Easy and Crispy Baked Chicken Tacos offer a quick and delicious meal using cooked rotisserie chicken for convenience. The tacos are filled with a flavorful mix of seasoned chicken, black beans, green chiles, and topped with Mexican cheese, fresh cherry tomatoes, jalapenos, and sour cream, all baked to crispy perfection in stand-up taco shells.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 tacos
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Ingredients
For the Tacos
- 8 stand-up taco shells
- 1 tablespoon olive oil
- 1½ pounds cooked chicken, cubed or shredded (rotisserie recommended for quick prep)
- ¼ cup water
- 5 ounces chopped green chiles, drained
- 3 teaspoons taco seasoning mix
- 15 ounces black beans, rinsed and drained
- 1 cup shredded Mexican blend cheese
- 1 cup cherry tomatoes, finely diced
- ½ cup sliced jalapenos, deseeded and finely diced
- 1 cup sour cream
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the tacos.
- Prepare the Filling: In a mixing bowl, combine the cooked chicken with water, chopped green chiles, taco seasoning mix, and rinsed black beans. Mix well until all ingredients are evenly incorporated.
- Fill the Taco Shells: Lightly brush the inside of each taco shell with olive oil to help them crisp up. Then, fill each shell with the chicken and bean mixture evenly distributed.
- Add Cheese: Sprinkle shredded Mexican blend cheese generously over the filled taco shells to melt and add flavor during baking.
- Bake the Tacos: Place the filled tacos upright on a baking sheet or in a stand-up taco holder. Bake in the preheated oven for about 10-12 minutes or until the shells are crispy and the cheese has melted.
- Add Fresh Toppings: Remove the tacos from the oven and top with finely diced cherry tomatoes and sliced jalapenos for a fresh, spicy contrast.
- Serve with Sour Cream: Spoon sour cream on top or serve on the side for a creamy, cooling finish to the tacos.
Notes
- Using rotisserie chicken significantly cuts down on cook time and adds flavor.
- To reduce heat, remove jalapeno seeds or omit altogether.
- You can substitute black beans with pinto or kidney beans as preferred.
- For a gluten-free meal, ensure taco shells are certified gluten-free.
- Leftover filling can be stored refrigerated for up to 3 days.
