Looking for an easy dinner that’s quick to throw together and will have the whole family singing your praises (instead of pestering you with “what’s for dinner")? These Oven Baked Chicken Tacos are just what you need.
Tender chicken, bold seasoning, and plenty of melty cheese tucked into crispy taco shells—all made even better with a dip in creamy avocado lime ranch dressing.
Taco night just got easier—and it can be our little secret how ridiculously easy it actually is. Wondering how we get dinner on the table so fast without breaking a sweat? We call in backup from the grocery store, of course! Why not let it do some of the heavy lifting?
Grab a rotisserie chicken, a packet of taco seasoning, a bottle of ranch dressing, toss in a few simple pantry staples, and boom—dinner’s done. You’re basically 20 minutes away from dinner hero status.
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Ingredient Photo
Ingredient Notes and Substitutions
- Chicken: I usually go with rotisserie or leftover chicken—super easy and already cooked! But if you’ve got ground chicken or even ground beef hanging out in the fridge, those work too. They’ll take a few extra minutes to cook, but you’ll still have dinner on the table in record time.
- Tortillas: We’re partial to corn tortillas, but flour tortillas work just fine too. The baking time is about the same either way, so use what you love (or what’s in the pantry).
- Cheese: Use any cheese that melts well and makes you happy. Freshly grated melts like a dream, but pre-shredded is totally fine for convenience—and hey, we’re going for quick here.
- Taco Seasoning: I have a favorite low-sodium blend, but homemade taco seasoning is a great option if you're into DIY spice mixes. It usually includes salt, paprika, oregano, chili powder, onion powder, and garlic powder—aka flavor town.
- Ranch Dressing: Your go-to store-bought ranch is perfect for this. No need to get fancy unless you want to.
- Avocado: I use fresh, but the kind in the plastic container from the refrigerated section of the produce department works in a pinch. It’s all about what’s easiest for you.
- Limes: You’ll need fresh lime juice for both the taco meat and the dip. Trust me, it makes a difference.
- Milk: Just a splash to thin out the avocado lime ranch and make it dip-able. You want it scoopable, not gloppy.
- Garlic Powder: A little goes a long way in the avocado lime ranch dip. Just enough to keep things flavorful.
Step-By-Step Instructions (with photos)
See recipe card below for complete directions with amounts.
Step 1: Cook the shredded chicken, taco seasoning, water and lime juice in a medium skillet over medium-high heat until warm, about 3-5 minutes.
Step 2: Place one tablespoon cheese on half a warmed tortilla, add ¼ cup of the chicken mixture, then another tablespoon of cheese. Fold the tortilla over the filling.
Step 3: Place on a sheet pan sprayed liberally with nonstick spray, spray the top sides of the tacos with cooking spray. Bake for 12-15 minutes.
Step 4: Mash the avocado with the juice of one lime, add the ranch dressing, milk and garlic powder and stir until combined.
Dip Ideas for Oven Baked Chicken Tacos
These baked tacos are best enjoyed with a dip! If avocado lime ranch isn’t your thing, here are some other tasty options:
- Sour Cream
- Salsa
- Queso
- Warmed Enchilada Sauce
- Bean Dip
- Pico de Gallo
- Tomatillo Salsa (Salsa Verde)
Another Mexican Inspired dinner idea:
Frequently Asked Questions
Store in an airtight container for up to 3 days.
The best way to reheat baked tacos is in the oven or air fryer to keep the shells crispy. For the oven, place tacos on a baking sheet, cover loosely with foil if desired, and bake at 350°F (175°C) for 10–15 minutes. For a quicker option, reheat them in the air fryer at 350°F for 4–6 minutes. You can use the microwave in a pinch, cover the tacos with a damp paper towel and heat for 30–60 seconds, but the shells may soften and lose their crunch.
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Oven Baked Chicken Tacos Recipe
Ingredients
For the tacos:
- 2 cups shredded chicken
- 2 tbsp taco seasoning
- 2 tbsp water
- 2 teaspoon lime juice
- 8 corn tortillas
- 1 cup shredded cheese
- cooking spray
For the Avocado Lime Ranch Dip:
- 1 avocado
- juice of one lime
- ½ cup ranch dressing
- 1-2 tbsp milk
- ¼ teaspoon garlic powder
Instructions
- Preheat the oven to 400°F and spray a large rimmed baking sheet liberally with nonstick cooking spray.
- Make the chicken filling: In a medium skillet, add the shredded chicken, taco seasoning, water, and lime juice. Cook over medium to medium-high heat for 3–5 minutes, or until heated through.2 cups shredded chicken, 2 tablespoon taco seasoning, 2 tablespoon water, 2 teaspoon lime juice
- Warm the tortillas: In a dry nonstick skillet, warm each tortilla over medium to medium-high heat for about 20–30 seconds per side.8 corn tortillas
- Assemble the tacos: Place 1 tablespoon of cheese on half of a tortilla, add ¼ cup of the chicken mixture, then top with another tablespoon of cheese. Fold the tortilla in half. Repeat with the remaining tortillas.1 cup shredded cheese
- Bake: Arrange all the tacos on the prepared baking sheet and spray the tops with nonstick cooking spray. Bake for 12–15 minutes, or until the cheese has melted and the tacos are lightly crisp.
- Make the dipping sauce: In a small bowl, mash the avocado with the lime juice. Stir in the ranch dressing, 1–2 tablespoons of milk (until it reaches your desired consistency), and garlic powder. Mix well and serve with the warm tacos.1 avocado, juice of one lime, ½ cup ranch dressing, 1-2 tablespoon milk, ¼ teaspoon garlic powder
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