Baked chicken tacos are an easy taco recipe perfect for a busy weeknight! Rotisserie chicken in an enchilada sauce, then baked until crispy with lots of cheese.
2 cups shredded rotisserie chicken
8-9 flour tortillas
1/3 cup tomato paste
1 and 1/4 cup chicken broth
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon smoked paprika
1/8 teaspoon black pepper
Shredded sharp Cheddar cheese and pepper jack cheese
1. Preheat the oven to 400 degrees. In a medium pan over medium heat add the 1/3 cup of tomato paste and cook for 1 minute. Then add in the 1 and 1/4 cup chicken broth and stir to combine, then add the 1/2 teaspoon garlic powder, 1/4 teaspoon each of oregano, salt, cumin, smoked paprika, chili powder and 1/8 teaspoon pepper. Simmer for 8-10 minutes to thicken, then add the shredded chicken and stir to combine.
2. As the sauce simmers, prepare your muffin tins for baking. Flip upside down and spray with cooking spray (see photos above) Place this muffin tin on a baking sheet in case cheese or juices bake out.
3. Place the tortillas in the grooves of the muffin tin so they stand up straight (see photos above). Fill each tortilla with the chicken and enchilada sauce, then top with as much of the cheeses as you’d like. Bake for 10 minutes. Allow to cool before eating these come out piping hot!! Top with any additional taco toppings you want, and serve with crema or sour cream.
These come out of the oven very hot. Allow to cool before biting into them. If you only have one muffin tin, you can bake these in batches. I can fit 5 tacos per muffin tin.
Muffin pans should be placed on a baking sheet so that any sauce or cheese bakes onto the sheet and doesn’t fall onto the oven floor.
Keywords: baked chicken tacos