Baked Chicken Tacos

These Baked Chicken Tacos are the ultimate Super Bowl snack! Crispy, cheesy, and loaded with shredded rotisserie chicken, they bake up in under 10 minutes and are perfect for feeding a hungry crowd. Set up a taco bar with your favorite toppings for a fun, interactive game-day feast.

Course Appetizer, Snack

Cuisine Mexican Inspired

Prep Time 10

Cook Time 10

Total Time 20

Servings tacos

Calories 178kcal

Ingredients

1 ½ cups shredded rotisserie chicken
4 ounces cream cheese softened
1 cup Mexican blend shredded cheese
1 1-ounce packet taco seasoning
16 flour or corn tortillas street taco size
Cooking spray

Optional Toppings:

Diced tomatoes
Sliced avocados
Sour cream
Guacamole
Salsa
Extra cheese
Diced onions
Chopped cilantro
Lime wedges
Jalapeño slices
Shredded lettuce

Instructions

Preheat oven to 375°F. Line a baking sheet with a wire cooling rack and spray with cooking spray.
In a large bowl, combine rotisserie chicken, cream cheese, shredded cheese, and taco seasoning. Stir well.
If using corn tortillas, wrap in a damp paper towel and microwave about 30 seconds until soft.
Add ~2 tablespoons of filling into each tortilla and gently press closed.
Place tacos on the prepared baking sheet and spray both sides with cooking spray.
Bake 8-10 minutes until cheese is melted and tortillas are crispy.
Serve with desired toppings.

Notes

Warm tortillas first to prevent cracking.
Don’t overfill tacos—about 2 tablespoons per tortilla works best.
For extra crispiness, bake on a wire rack.
Make filling ahead of time to save prep time.

FAQ / Notes:

Can I use leftover chicken? Yes, any cooked shredded chicken works.
Flour or corn tortillas? Both work; corn gives a more traditional flavor.
Can I make ahead? Mix filling up to 24 hours ahead; bake right before serving. Air fryer option: 375°F for 5-7 minutes, flipping halfway.

Nutrition