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Easy Baked Chicken Tacos

10 minutes + 15 Minutes baking



Delicious and super easy Baked Chicken Tacos include crunchy tortilla shells filled with a amazing meat and bean filling. They are packed full of flavor and are ready in under 30 minutes. So spice up your dinner plans and make these on your next Taco Tuesday! They are also great for feeding a large group, as you can prepare them in a pan several hours in advance and bake them just before eating.

And if you love these tacos as much as I do, be sure to try mine Black Bean Tacos Recipe or BBQ Chicken Tacos Recipe!



Adjust Servings
12 hard taco shells
250 grams cooked shredded chicken
1 medium onion
1 can of beans in chilli sauce
2 tablespoons corn
100 grams shredded cheese
1 teaspoon chilli powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
For the toppings
1 chopped Romaine heart
2 large tomatoes, chopped
1/2 avocado, sliced
fresh cilantro
salsa and sour cream
Nutritional Information
452 Calories
23 g Fat
23 g Protein
41 g Carbs
4 g Sugars


Preheat your oven
Start by preheating your oven to 180°C. Arrange the hard taco shells in a baking dish, standing up. This arrangement makes it easier to fill the tacos later.
Heat a tablespoon of oil in a large skillet over medium heat. Add the diced onion and sauté until it's translucent and slightly golden. Add the shredded chicken, corn, and beans in chilli sauce. Sprinkle the chilli powder, ground cumin, paprika, dried oregano, garlic powder, salt, and pepper over the chicken mixture. Stir well to combine and cook for another 2-3 minutes until the mixture is well heated.
Mark as complete
Fill and bake the tacos
Spoon the chicken mixture into each taco shell. Try to divide it evenly among the shells. Sprinkle the shredded cheese over the chicken in each shell. Bake the filled tacos in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
Remove the baking dish from the oven. Top the tacos with the chopped Romaine heart, chopped tomatoes, sliced avocado, fresh cilantro, salsa, and sour cream as per your preference. These tacos are best when eaten immediately while the shells are still crispy and the filling is warm.
Mark as complete
Using pre-cooked, shredded chicken is a time-saver for this recipe. This can be leftover chicken, rotisserie chicken, or even canned chicken. If you want to cook your own chicken, remember to add extra time for this step.
When arranging the taco shells in your baking dish, try to lean them against each other. This helps to keep them upright, making it easier to fill them without spilling.
The tacos only need about 10 minutes in the oven. You're looking for the cheese to melt and become bubbly, but be careful not to let the shells burn.
If you don't have beans in chili sauce, regular canned black beans or pinto beans would work well too. You might just need to adjust your spices accordingly.
Feel free to experiment with different types of cheese. Mexican blend, Monterey Jack, or sharp cheddar would all be delicious.
You could replace the chicken with a plant-based meat alternative or extra beans and corn for a vegetarian version of this recipe.


  • TJ

    I went to the store fully intending to follow your recipe but as I looked at items, I changed it on the fly. I love salsa verde so I got that to cook with the chicken, onions etc. I hate it when people leave a review but change the recipe up to the point it’s not the recipe anymore. Sorry about that. I couldn’t find beans in chili sauce so I started looking around. I found a can of Cuban black beans so I put the beans and corn on the side. That way each person could decide how much they wanted. These tacos were delicious and I will make them again. I will check another store for beans in chili sauce. I only had 20-30 minutes to get dinner together so making a buffet out of the toppings made more sense. I look forward to trying some of your other recipes.

    • Anna

      Sounds like you whipped up a real feast with your own spin on things. Love the creativity with the salsa verde and Cuban black beans and I’m glad to hear that those tacos were hit! 🙂

  • Saunders

    I cooked according to the recipe and it’s delicious! I can only recommend it, great. Thank you so much for your creation.

    • Anna

      Thank you so much for trying out my recipe and for your wonderful feedback! I’m thrilled to hear that you enjoyed it and found it delicious. xxx

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