Oven Baked Tacos Graphic

Oven Baked Chicken Tacos

I am a big fan of fast, and easy dinners.  Particularly ones that I tend to always have the ingredients on hand ready to go.  When I saw a recipe for oven baked tacos on Mommy? I’m Hungry!  I was intrigued.  I made my own tweaks and now my family is addicted.


Oven Baked Chicken Tacos Oven Baked Tacos Graphic



These oven baked chicken tacos are seriously simple.  While I can make them from start to finish with minimal effort, the fact that I almost always have shredded chicken in the fridge or freezer makes it THAT much easier on a chaotic night.  I made them the first time for Chris and Mike and they both practically licked their plates.  I will take that as a seal of approval 😉


Oven Baked Chicken Tacos


Putting the tacos in the oven to melt the cheese takes the taste to a whole different level.  I even made them when we went to Hilton Head Island on the first night we were there because I could have them ready to go within 15 minutes of arrival.  NOTE: I really like using the El Paso Stan’N’Stuff tacos with the flat bottoms for these.  Makes standing them in the baking dish a lot easier :)


Oven Baked Chicken Tacos

by Madeline G.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients (10 Tacos)

  • 2 chicken breasts
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 cup chicken broth
  • 1 can refried beans
  • 1/2 cup tomato sauce
  • 1 1/2 cups shredded cheese
  • Taco Shells


Preheat the oven to 400 degrees.

In a small bowl, mix together the cumin, chili powder, garlic powder, and salt. Season the chicken breasts with the mixture. Place chicken breasts into a crock pot with 1/2 cup chicken broth. Cook on high for 2 hours or until chicken is done. Shred chicken using an electric hand mixture.

Add the chicken, refried beans, chilies, and tomato sauce to a large skillet. On medium-high heat, stir the contents until they are well combined.

Spoon the chicken mixture into your taco shells and stand them up in a 9×13 baking dish. Top each taco with shredded cheese.

Cook in oven for 10 minutes or until the cheese is melted.

Serve with your favorite taco toppings like: lettuce, tomato, Greek yogurt, salsa, or avocados.

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Madeline @ Food, Fitness, and Family

Healthy living blogger sharing my love of yummy eats, sweaty workouts, and my sweet family!

24 thoughts on “Oven Baked Chicken Tacos”

  1. I will definitely be trying these! What a good idea for cooking the chicken in the crock pot. I never know what to use when a recipe calls for cooked chicken. I’ve tried poaching, but it always turns out blah. Thanks!

  2. I think I might make this tomorrow instead of my original plan! And throw some extra veggies inside. Do you think I can use corn tortillas folded instead of hard taco shells?

  3. How much chilies? It’s in the description, but not in the ingredients list…These look frickin amazing!

  4. Pretty sure I could eat about 800 of these. We have taco night weekly and I’ve done chicken in the crock pot like that but never mixed it all WITH the beans. I love the idea of putting it all back in the oven to warm because it takes time assembling everyones tacos (i.e. for the kids) and this would ensure that they are all ready at the same time! Love.
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