Oven-Baked Crispy Chicken Tacos

Name: Oven-Baked Crispy Chicken Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10–12 tacos
Cuisine: American

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@taylorjackzen Taylor Davis, Kansas City, Missouri, United States

Red Gold Tomatoes

Recipe Intro From taylorjackzen

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.

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Prep time: 15mins (4.5 hours (slow cooker) + 20 minutes (oven))

Cook time: 20mins

Serves or Makes: 10–12 tacos

Recipe Card

ingredients

For the Shredded Chicken Tacos:

1 pound chicken breast
1 (10 ounce) can Red Gold Mild Diced Tomatoes + Green Chilies
1 (10 ounce) can Red Gold Original Diced Tomatoes + Green Chilies
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1 can refried beans
1 cup shredded cheddar cheese (or Mexican blend)
10 - 12 small flour or corn tortillas
Cooking spray or olive oil

ingredients

Optional Toppings:

Sour cream
Avocado
Chopped fresh cilantro
Jalapeños (pickled or fresh)
Salsa

Method

Step 1
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.
Step 2
Cook on low for 2–3 hours or high for 1–2 hours, until the chicken is fully cooked and tender.
Step 3
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 4
Preheat the oven to 425°F. Lightly grease a large baking sheet or line it with parchment paper.
Step 5
Wrap the tortillas in a damp paper towel and microwave for 30 seconds to soften and make them flexible.
Step 6
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 7
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.
Step 8
Bake for 15–20 minutes, flipping halfway through, until golden brown and crispy.
Step 9
Let the tacos cool slightly. Top with your favorite garnishes like sour cream, avocado, chopped cilantro, and salsa. Serve immediately and enjoy!