Can I use uncooked chicken?

Not for this method. Use cooked, shredded or chopped chicken so the tacos bake fast and stay juicy.

Corn or flour tortillas?

Both work. Corn gets crispier, flour stays soft-chewy. Pick what you love or mix both on one tray.

Absolutely. Swap chicken for black beans, pinto beans, or sautéed mushrooms and peppers with the same seasoning.

Not required, but flipping for the last 2 to 3 minutes gives more even browning on both sides.

Low oven, around 200°F, and a wire rack so the bottoms don’t steam. Add fresh toppings right before serving.

Quick and healthy Baked Chicken Tacos that are crispy on the outside and tender inside, perfect for busy weeknights.

10 pieces small corn or flour tortillas (Corn tortillas crisp more; flour stays softer.)
2 cups shredded cooked chicken (Use rotisserie or leftover chicken.)
1 packet taco seasoning (Store-bought or homemade blend.)
1 cup salsa or enchilada sauce (Keeps chicken moist.)
1 cup shredded cheese (Cheddar, Monterey Jack, or pepper jack.)
1 tablespoon neutral oil (Avocado or olive oil for brushing.)

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Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper.
In a bowl, combine the shredded chicken, taco seasoning, and a few tablespoons of salsa. Mix well and adjust salt to taste.
Warm the tortillas in a microwave for 30 to 45 seconds or wrap in foil and warm in the oven.

Brush or spray tortillas lightly with oil.
Fill each tortilla with a small handful of cheese, add chicken mixture, then top with another pinch of cheese. Fold in half and place seam side down on the sheet pan.
Bake for 8 to 12 minutes, until the bottoms are toasty and the cheese has melted. Flip for the last 2 to 3 minutes for extra crisp.

For added crispiness, preheat tortillas slightly before filling. Adjust filling amounts to avoid breaking the tortillas.