Oven Baked Chicken Tacos
- bearthehairless
- Jun 3
- 1 min read
A great way to use up leftover chicken — on the table in under 30 minutes.
If you've got leftover chicken sitting in the fridge, this is what you make tonight. Simple ingredients, minimal effort, and they come out crispy with just a light brush of oil.
Yield: 6 tacos
Ingredients
6 flour tortillas (8-inch — any size works, just adjust your fillings)
1 boneless chicken breast, cooked and shredded (about 2 tbsp per taco)
Store-bought taco seasoning, to taste
1 can refried beans, thinned with 1 tbsp water (about 2 tbsp per taco)
Shredded cheddar cheese
Oil (for the tortillas)
Salsa for dipping
Instructions
Preheat oven to 400°F (200°C / Gas Mark 6). Line a baking sheet with parchment paper.
Mix taco seasoning into your shredded chicken to taste.
Stir 1 tbsp of water into the refried beans to thin them out slightly.
Oil one side of each tortilla and place oiled side down on your baking sheet.
Spread about 2 tbsp of beans onto half of each tortilla.
Add the seasoned chicken on top of the beans.
Top with shredded cheddar.
Fold each tortilla closed.
Set a second baking sheet on top to hold everything shut while they bake.
Bake for 10 minutes, then remove the top sheet.
Continue baking another 5–7 minutes until the tacos are crispy.
Serve with salsa for dipping.
Notes
Corn tortillas work just as well if that's what you have on hand.
Skip the chicken and go meatless — the beans and cheese carry it just fine.
Comments