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Crispy Baked Chicken Tacos

Crispy baked chicken tacos are filled with shredded chicken simmered with onion and spices, plus melted Monterey Jack cheese. Baking them seam-side down makes the corn tortillas crisp and browned at the edges.
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Prep Time 15 minutes
Cook Time 42 minutes
Resting 2 minutes
Total Time 59 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Mexican
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

For the chicken filling
  • 1 yellow onion small, finely diced
  • 1.5 lb boneless, skinless chicken breasts
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp salt kosher
  • 0.75 cup chicken broth low-sodium
For the tacos
  • 10 corn tortillas 6-inch
  • 2 cup Monterey Jack cheese shredded
  • 2 tbsp neutral oil

Equipment

  • 1 12-inch skillet
  • 1 18x13-inch rimmed baking sheet
  • 1 microwave

Method
 

Make the chicken filling
  1. Combine the onion, chicken, chili powder, cumin, garlic powder, salt, and chicken broth in a 12-inch skillet.
  2. Bring to a simmer over medium-high heat.
  3. Reduce the heat to low and cover.
  4. Simmer for 15–20 minutes, until the thickest part of the chicken reaches 165°F.
  5. Transfer the chicken to a cutting board and shred it with two forks.
  6. Simmer the cooking liquid uncovered over medium heat for 3–5 minutes, until about 1/4 cup remains.
  7. Return the shredded chicken to the skillet and stir to coat.
Assemble and bake
  1. Heat the oven to 425°F and set a rack in the middle position.
  2. Wrap the tortillas in a damp paper towel and microwave for 30–45 seconds, until pliable.
  3. Divide the chicken and cheese evenly among the tortillas, placing the filling on one half of each.
  4. Fold the tortillas closed.
  5. Brush both outer sides of each taco with the oil.
  6. Arrange the tacos seam-side down on an 18x13-inch rimmed baking sheet.
  7. Bake for 12–16 minutes, until the tortillas are crisp and browned at the edges and the cheese has melted.
  8. Rest the tacos on the baking sheet for 2 minutes before serving.

Notes

For the crispiest tacos, avoid overfilling and arrange them seam-side down. Refrigerate leftovers for up to 3 days; freeze the cooked chicken filling for up to 3 months (the assembled tacos may lose crispness). Use dairy-free shredded cheese for a dairy-free variation.