These baked chicken tacos are one of those easy dinners that somehow feel way more exciting than they should. Seasoned chicken, sautéed peppers and onions, melty cheddar, and crispy baked tortillas – finished with a cool cilantro crema that pulls the whole thing together. No frying, no mess, just straight-up taco night perfection.
They’re crunchy, cheesy, and great for feeding a crowd… or for making extra so you have leftovers (highly recommend).
Why You’ll Love This Recipe
- Baked, not fried
- Crispy edges + melty cheese
- Easy to prep ahead
- Family-friendly and customizable
- That cilantro crema = everything
🧄 Ingredients (Serves 2-3)
- 2 chicken breasts, chopped
- 2 tbsp taco seasoning
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 small onion, sliced
- 1 tbsp olive oil
- 8–10 small flour tortillas
- 1½ cups shredded cheddar cheese, divided
Cilantro Crema
- ½ cup sour cream
- ½ cup fresh cilantro
- 1 small garlic clove
- Salt, to taste
🍳 How to Make It
- Preheat oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat. Add chopped chicken and taco seasoning and cook until mostly done.
- Add red pepper, green pepper, and onion. Cook until the veggies are softened and the chicken is fully cooked.
- Arrange tortillas slightly open on a baking sheet. Fill each with the chicken mixture and sprinkle with cheddar cheese.
- Fold the tortillas closed and sprinkle a little more cheese over the top.
- Bake for 12–15 minutes, then switch to broil for 2–3 minutes until the tortillas are golden and crispy.
- Blend sour cream, cilantro, garlic, and salt until smooth. Drizzle over tacos just before serving.
Crispy Baked Chicken Tacos with Cilantro Crema
2
servings20
minutes20
minutes985
kcalIngredients
2 chicken breasts, chopped
2 tbsp taco seasoning
1 red bell pepper, sliced
1 green bell pepper, sliced
1 small onion, sliced
1 tbsp olive oil
8–10 small flour tortillas
1½ cups shredded cheddar cheese, divided
½ cup sour cream
½ cup fresh cilantro
1 small garlic clove
Salt, to taste
Directions
- Preheat oven to 350°F (175°C).
- Heat olive oil in a pan over medium heat. Add chopped chicken and taco seasoning and cook until mostly done.
- Add red pepper, green pepper, and onion. Cook until the veggies are softened and the chicken is fully cooked.
- Arrange tortillas slightly open on a baking sheet. Fill each with the chicken mixture and sprinkle with cheddar cheese.
- Fold the tortillas closed and sprinkle a little more cheese over the top.
- Bake for 12–15 minutes, then switch to broil for 2–3 minutes until the tortillas are golden and crispy.
- Blend sour cream, cilantro, garlic, and salt until smooth. Drizzle over tacos just before serving.
Recipe Notes
- Extra crispy: Brush tortillas lightly with oil before baking.
- Cheese swaps: Monterey Jack or a Mexican blend work great.
- Spice it up: Add jalapeños or hot sauce to the chicken.
- Make ahead: Fill tacos in advance and bake right before serving.
Servings & Nutrition (Estimated)
- Servings: 2
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Calories: ~985 kcal | Protein: ~56 g per serving
FAQs
Can I use corn tortillas?
Yes, but warm them first so they don’t crack.
Do these reheat well?
They do! Reheat in the oven or air fryer to keep them crispy.
Can I make the crema ahead?
Absolutely — store in the fridge for up to 3 days.
What should I serve with these?
Rice, beans, a simple salad, or tortilla chips and salsa.
Check out my latest recipe! High-Protein Potato Cheddar Soup
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