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RG Oven Baked Tacos 1188x678

Oven-Baked Crispy Chicken Tacos

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15m
Prep Time
20m
Cook Time
10
Servings

If you're looking for a fun, family-friendly dinner that’s bursting with bold flavor and crunch, these Oven-Baked Crispy Chicken Tacos are a must-try. Made with shredded chicken cooked in Red Gold Diced Tomatoes + Green Chilies, refried beans, and melted cheese, these tacos get ultra-crispy in the oven—no frying necessary. They’re perfect for Taco Tuesday, Cinco de Mayo, game day, or any busy weeknight meal.  @taylorjackzen   @thefeedfeed

If you're looking for a fun, family-friendly dinner that’s bursting with bold flavor and crunch, these Oven-Baked Crispy Chicken Tacos are a must-try. Made with shredded chicken cooked in Red Gold Diced Tomatoes + Green Chilies, refried beans, and melted cheese, these tacos get ultra-crispy in the oven—no frying necessary. They’re perfect for Taco Tuesday, Cinco de Mayo, game day, or any busy weeknight meal.  @taylorjackzen   @thefeedfeed

Ingredients

COPY INGREDIENTS
1 pound chicken breast, skinless and boneless1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz1 teaspoon chili powder1/2 teaspoon cumin1/2 teaspoon garlic powder1/2 teaspoon kosher salt1 can refried beans1 cup cheddar cheese, shredded (or Mexican blend)10-12 small flour or corn tortillassour cream, for topping, optionalavocado, for topping, optionalchopped fresh cilantro, for topping, optionaljalapenos, (pickled or fresh) for topping, optionalsalsa, for topping, optional

Instructions

  • Cook the chicken: In a slow cooker, add chicken breasts, both cans of Red Gold Diced Tomatoes + Green Chilies, chili powder, cumin, garlic powder, and salt. Cook on low for 2–3 hours or high for 1–2 hours, until the chicken is fully cooked and tender. 
  • Remove the chicken and tomato mixture from the slow cooker, draining excess liquid. Shred the chicken using two forks or a hand mixer. Set aside.
  • Preheat the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper.
  • Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften and make them flexible.
  • Spread a spoonful of refried beans on one side of each tortilla. Add shredded chicken, then sprinkle with cheese. Fold in half and place on the prepared baking sheet.
  • Lightly brush or spray the tops of the tortillas with olive oil. For extra crispiness, press a second baking sheet on top to keep them flat. Bake for 15–20 minutes, flipping halfway through, until golden brown and crispy.
  • Let the tacos cool slightly. Top with your favorite garnishes like sour cream, avocado, chopped cilantro, and salsa. Serve immediately and enjoy!
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