Go Back
+ servings

Oven Chicken Tacos

Simple twist for your next Taco Tuesday...and with this hack, you won't end up with a mess of taco on your plate!
Prep Time10 minutes
Cook Time10 minutes
Servings - 12 tacos


  • 2 cups rotisserie chicken shredded
  • 1 cup red or green salsa
  • 12 hard taco shells
  • 3 cups shredded texmex blend cheese
  • 1 cup shredded lettuce garnish
  • 1 cup pico de gallo garnish
  • sour cream, guacamole or salsa other favorite toppings


  • Preheat oven to 350 F. Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  • In a large bowl, shred the rotisserie chicken and mix with the red or green salsa.
  • Place the taco shells into the baking dish and add a hefty pinch full of cheese to the base of the taco shell. Repeat until each shell has cheese.
  • Add the shredded chicken and salsa onto the shredded cheese in each taco shell. Add another hefty pinch full of cheese onto the shredded chicken. The cheese underneath and on top of the shredded chicken acts like "glue" and helps hold the taco together!
  • Put into the preheated oven and bake for 10 minutes, or until cheese has melted.
  • Let cool a few minutes before adding your favorite taco toppings and garnishes. Enjoy!