Everything you love about taco night … but crispier, cheesier and even easier. These Cheesy Baked Chicken Tacos are guaranteed to become a family favourite.
If you have been here for a while, you know my family and I love a good Mexican-inspired recipe, but Cheesy Baked Chicken Tacos has to be one of our faves. After seeing Iram (an incredible food creator) post this one, I knew I wanted to try and make my own version. The kids love it, and hubby (Heath) makes an awesome spicy margarita to go with it – it’s the perfect cocktail with Mexican food … or just because. 😉 (I really need to share his recipe with you!)
This recipe is easy enough for a weeknight, but also perfect for making a bigger batch to feed a crowd. The chicken filling is juicy and cheesy, the tortillas are crispy at the edges, and the tacos are served with an incredible avocado cream … And, yes, I know I’m asking you to whip out the food processor to make the avocado cream, but I promise you it’s 100% worth it! If you’re after an even easier option, plain Greek yoghurt, sour cream, guacamole or sriracha are all delicious too. For a bit of extra heat, Heath and I add pickled jalapeños to our tacos … although the kids have started enjoying them too, which is wild!
One of the best things about this recipe is how easy it is to make it work for the whole family. My kids LOVE these tacos, but they’re convinced capsicum (bell pepper) is the enemy. 😂 Just leave it out if it’s going to cause division, and instead add whatever veggies your family loves. I often throw in a handful of spinach or black beans during the last few minutes of cooking.
My top tip is to make sure the soft tortillas fit neatly into your baking tray before filling them. You may need to trim them with kitchen scissors. After oven-baking, the bases of the tortillas stay soft, the filling stays juicy and cheesy, and the tops become golden and crispy. I love to serve the tacos in the middle of the table so everyone can load them up with their favourite toppings (see below for suggestions).
It’s safe to say taco night is one of my family’s favourites (and the spicy margs aren’t too bad either!). I hope you love this one as much as we do!
Can I add other ingredients to the chicken filling?
Absolutely, this recipe is really flexible, here are some suggestions:
These vegetables go in at the same time as the capsicum (bell pepper):
- Grated zucchini (courgette) – squeeze out excess moisture if it’s very wet
- Finely diced mushrooms
- Finely diced carrot
- Extra capsicum (bell pepper)
- Finely diced celery
- Finely diced onion (if you want more bulk)
- Finely chopped kale (small amount)
These just need heating through or wilting, so add them in the last 1–2 minutes of cooking:
- Canned black beans (drained and rinsed)
- Baby spinach
- Corn (if adding extra)
- Finely sliced spring onions (scallions)
- Chopped coriander (cilantro)
What else can I serve with Cheesy Baked Chicken Tacos?
They’re delicious served with:
Pico de Gallo
Guacamole
Sour cream
Sriracha
Corn chips
Mexican Tomato Rice
Coleslaw
Pickled or fresh jalapeños
Crumbled feta
Quick Pickled Onions
Store-bought salsa
I love serving everything in the middle of the table so everyone can add their own toppings.
Can I make these Cheesy Baked Chicken Tacos in the air fryer?
Yes! If your air fryer is large enough to fit the tacos in a single layer, they cook beautifully. As a guide, you’ll generally need an air fryer that’s around 7 litres (8 quarts) or larger. If yours is smaller, cook them in batches. Lightly spray the air fryer basket with oil to help prevent sticking, then cook at 180°C (350°F) until the tortillas are golden and crispy and the cheese has melted.
If you enjoyed Cheesy Baked Chicken Tacos, I think you’ll love:
- Loaded Potato Taco Bowl Recipe – Instead of using taco shells or corn chips, the toppings sit on crispy roasted cubes of potato. There’s spiced beef, fresh guacamole, salsa, cheese (obviously), and every bite is loaded.
- One-pan Cheesy Beef Enchiladas Recipe – A deliciously seasoned beef sauce is prepared in a large pan, then halved tortillas are simply folded through. After topping with cheese, everything is crisped up under the oven grill (broiler).
- Black Bean Burritos Recipe – A full meal you can hold in your hands! Burritos are stuffed with a seasoned black bean filling along with cheese, cooked rice and a tangy tomato salsa, then served with a creamy avocado dip.
- Homemade Nachos Recipe – Made with economical ingredients like minced (ground) beef, canned beans, corn chips and pantry flavourings, this 15-minute one-pan wonder emerges from the oven brimming with golden melty cheese. Serve with simple avocado and tomato salsa, sour cream and jalapeños.
- Sticky Lime Honey Chicken Tacos – Sticky, sweet and zesty, these tacos, made with glazed chicken, pickled red onion and creamy feta, are a weeknight win. Serve them family-style for everyone to help themselves with their favourite toppings.
Cheesy Baked Chicken Tacos
Share Pin Recipe PrintIngredients
- 2 tbsp olive oil
- 1 small red onion, finely diced
- 1 tsp freshly minced garlic
- 500 g (1 lb) boneless, skinless chicken thighs, cut into 1–2 cm (½–¾ inch) pieces (see note 1 for chicken breast)
- 1 red capsicum (bell pepper), finely diced
- 150 g (1 cup) corn kernels (fresh, frozen or tinned)
- 2 tsp sweet paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp sea salt flakes
- ¼ tsp freshly cracked black pepper
- 2 tbsp tomato paste
- 60 ml (¼ cup) water
- 3 tbsp cream cheese, softened (optional, see note 2)
- 1 avocado
- 1 tbsp fresh lime juice
- 125 g (½ cup) Greek yoghurt
- ½ garlic clove, minced
- ¼ bunch coriander (cilantro)
- 1 jalapeño, halved and seeds removed (optional)
- ¼ tsp sea salt flakes
- 2 tbsp water
- Olive oil spray
- 10 mini flour street tacos (about 11.5 cm/4½ inches)
- 250 g (2 cups) grated Mexican cheese
- 2 tbsp finely chopped coriander (cilantro)
- Lime wedges (optional)
Instructions
- Preheat the oven – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced).
- Cook the onion and garlic – Heat the olive oil in a large heavy-based frying pan over medium–high heat. Add the onion and cook, stirring occasionally, for 2–3 minutes until softened. Add the garlic and cook, stirring, for 30 seconds until fragrant.
- Cook the chicken – Add the chicken and cook, stirring frequently, for 3–4 minutes until it has changed from pink to white.
- Add the vegetables – Stir through the capsicum and corn and cook for 3–4 minutes until the capsicum has softened slightly.
- Season the filling – Add the paprika, cumin, oregano, onion powder, salt and pepper. Cook, stirring, for 30 seconds until fragrant.
- Finish the filling – Stir through the tomato paste and cook for 30 seconds. Add the water and simmer for 2–3 minutes until the sauce has thickened and most of the liquid has evaporated. The filling should be moist but not watery. Remove from the heat and stir through the cream cheese (if using), until smooth and completely incorporated. Set aside to cool slightly.
- Make the avocado cream – Add all of the ingredients, except the water, to a food processor. Blend until smooth, then gradually add the water until the sauce reaches your desired consistency.
- Assemble the tacos – Generously spray a large baking tray with olive oil spray. Working with one tortilla at a time, lightly spray one side of each tortilla with oil. Place about ¼ cup of the chicken mixture onto the oiled side, fold the tortilla over, then arrange on the tray. Use a small dish to help keep the tacos closed while assembling (see video). Repeat with the remaining tortillas. Sprinkle the grated cheese evenly over the tacos.
- Bake – Bake for 10–15 minutes, or until the tortillas are golden and crisp and the cheese has melted.
- Serve – Sprinkle with the coriander, then serve immediately with the avocado cream and lime wedges, if desired.
Nutrition information
Make it lighter
Disclaimer re gluten-free and dairy-free recipes
Recipe notes
Make Ahead
Chicken filling – Can be prepared up to 3 days ahead and stored in an airtight container in the refrigerator. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave. Avocado cream – Can be prepared up to 24 hours ahead. Store it in an airtight container with plastic wrap pressed directly onto the surface to minimise browning.For the crispiest tacos, assemble and bake them just before serving.
Leftovers
Store leftover baked tacos in an airtight container in the refrigerator for up to 3 days. Store any leftover avocado cream separately (see Make Shead instructions above).To reheat, bake the tacos at 200°C (400°F) (180°/350°F fan-forced) for 8–10 minutes, or air fry at 180°C (350°F) for 4–5 minutes, until hot and crisp again. Microwave reheating works if you’re short on time, but the tortillas will soften.
