Oven-Baked Chicken Tacos

Crisp taco shells filled with saucy chicken and melted cheese, ready for your favorite toppings. This approachable version keeps the method straightforward, with familiar ingredients and a few small details that make dinner easier.

Why you’ll love this recipe

• Familiar ingredients with plenty of flavor.
• About 30 minutes from prep to table.
• Easy to round out with lime wedges and avocado.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 hard taco shells
• 3 cups cooked shredded chicken
• ½ cup salsa
• 2 tsp taco seasoning
• 1 cup shredded Monterey Jack
• 1 cup shredded lettuce
• ½ cup diced tomatoes

Let’s make it

1. 01

   Get ready

   Heat the oven to 400°F. Arrange taco shells upright in a baking dish.

2. 02

   Build the flavor

   Warm chicken with salsa and seasoning in a skillet until it reaches 165°F.

3. 03

   Bring it together

   Divide chicken among shells and top with cheese.

4. 04

   Finish cooking

   Bake for 8–10 minutes until the cheese melts and shell edges are crisp.

5. 05

   Serve and enjoy

   Add optional lettuce and tomatoes just before serving, if using.

Make It Even Better

Use a thick salsa so the taco shells do not soften too quickly.

Read through the recipe and measure the ingredients before starting.

Make it your own

Try corn taco shells or add drained black beans to the filling.

What to serve with it

Lime wedges and avocado

Storage & reheating

Refrigerate leftovers in a shallow, covered container within 2 hours. Use within 3 days. Reheat gently until the center reaches 165°F, adding a splash of water or broth if needed.