Baked Chicken Tacos

These easy, gluten-free Baked Chicken Tacos come together in under 30 minutes for a crispy, cheesy dinner everyone will love.

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This one is always a winner at our house. These Baked Chicken Tacos are super easy to make, perfect for a busy night, and totally gluten-free. I love how crunchy the shells get in the oven and how the melty cheese holds everything together. They’re ready in under 30 minutes and you can customize them with whatever toppings you love (like sour cream, lettuce, and taco sauce or salsa). This version is inspired by a recipe from The Cookie Rookie, but we’ve made it gluten-free and just right for us. Be sure to use gluten-free stand-and-stuff taco shells—they're bigger and sturdier, which makes everything easier.

Quick Facts

Servings	Prep Time	Cook Time	Total Time
4	10 mins	15 mins	25 mins

Calories	Protein	Fat	Carbs
410	27g	15g	32g

Ingredients

• 2 cups cooked shredded chicken (I use 1 Costco rotisserie chicken, white meat only)

• 1 diced onion

• 1 package Ortega taco seasoning (or other gluten-free option)

• 1/4 teaspoon salt

• 1/4 teaspoon black pepper

• 1 (14.5 oz) can diced tomatoes with green chilies, drained (I like Red Gold)

• Shredded Mexican blend cheese (approximately 1 cup)

• 8 gluten-free stand-and-stuff taco shells (larger size preferred)

• 1 can fat free refried beans

• Olive oil spray or brush of oil

Directions

1. Preheat your oven to 400°F.
   

2. Heat olive oil in skillet. Add onion and sauté for 2-3 minutes.
   

3. Stir in chicken, taco seasoning, diced tomatoes with green chiles and simmer 5-8 minutes.
   

4. Stand taco shells upright in the dish. Spread a spoonful of refried beans in the bottom of each shell.
   

5. Spoon chicken mixture evenly over the beans in each shell.
   

6. Sprinkle cheese over the top of each taco generously.
   

7. Bake uncovered for 5-7 minutes or until cheese is bubbly.
   

8. Serve hot with your favorite toppings like shredded lettuce, sour cream, taco sauce, salsa, or guacamole.

Notes

• Ortega taco seasoning is currently gluten-free. Always double-check and feel free to use any gluten-free alternative you prefer.

• I really like to Red Gold petite diced tomatoes with green chiles.

• I like to use fat free refried beans in can, usually Kroger brand. Choose any kind you like, but just make sure it's gluten free.

Inspired By

This recipe is adapted from The Cookie Rookie's Chicken Tacos: https://www.thecookierookie.com/chicken-tacos/

Extra Tip from Mom

Want it spicier? Add a dash of hot sauce or taco sauce to the mix. Feeding a crowd? Fill a couple Pryrex pans and go big!

With love, Mom