Oven-Baked Crispy Chicken Tacos

15 minutes Prep Time
20 minutes 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

Ingredients

  • 1 pound chicken breast, skinless and boneless

  • 1 can Red Gold® Mild Diced Tomatoes + Green Chilies 10 oz

  • 1 can Red Gold® Original Diced Tomatoes + Green Chilies 10 oz

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1 can refried beans
  • 1 cup cheddar cheese, shredded (or Mexican blend)
  • 10-12 small flour or corn tortillas
  • sour cream, for topping, optional
  • avocado, for topping, optional
  • chopped fresh cilantro, for topping, optional
  • jalapenos, (pickled or fresh) for topping, optional
  • salsa, for topping, optional

Instructions

Step one

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. 

Step two

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.

Step three

Preheat the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper.

Step four

Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften and make them flexible.

Step five

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.

Step six

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.

Step seven

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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