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–+ servings

Baked Rotisserie Chicken Tacos

Cheesy baked tacos served with salsa, lime, and cilantro for an easy weeknight dinner.
Upgrade taco night with cheesy baked rotisserie chicken tacos! Quick, flavorful, and perfect for family dinners, meal prep, or festive Taco Tuesday.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 12 servings

Ingredients

  • 2 cups shredded rotisserie chicken
  • 1 pack taco seasoning
  • ½ cup enchilada sauce
  • 1-2 tablespoons adobo sauce
  • 2 tablespoons vegetable oil
  • 15 ounces refried beans
  • 8 ounces shredded cheddar
  • 10-12 small street taco flour tortillas
  • Optional: chunky salsa corn, sour cream, cilantro, lime

Instructions

  • Preheat Oven: 425 degrees Fahrenheit.
  • Warm & Season Chicken: In a large skillet over medium heat, combine shredded rotisserie chicken, taco seasoning, enchilada sauce, and adobo sauce. Stir occasionally until warmed and evenly coated. Mix in 1/2 of the cheese and stir to combine.
  • Prepare Tortillas: Add parchment paper to the bottom of a large baking sheet pan. Lay out 10–12 small street taco flour tortillas on a clean surface. Brush one side of each tortilla with 2 tablespoons vegetable oil, then flip the tortilla over onto your baking sheet so the brushed side is facing down.
  • Assemble Tacos: On the unbrushed side, spread a thin layer of refried beans, then top with the warm chicken filling and 8 oz shredded cheddar. You can add your extras like salsa at this point too but don’t overfill.. you want them to fold easily. Fold the tortilla over the filling to form a taco. Repeat for all tortillas.
  • Secure Tacos for Baking (Important!): Once all tacos are filled, chances are they are not all staying folded. To fix this, gently slide a second baking sheet (bottom down) over the tacos, folding your misbehaving tacos as you go, to hold them in place. Once all the tacos are folded, keep sliding the bottom of the second pan to cover, keeping everything snug and in place for baking.
  • Bake Tacos: Place the pan assembly in the oven and bake 10 minutes. After 10 minutes, remove both pans from the oven, set aside the top pan and carefully .. using tongs.. flip each taco over. Return the tacos to the oven and bake another 10 minutes, this time without the top pan in place, until cheese melts and edges get crispy. This is where the cheesy baked tacos magic really happens!
  • Serve & Garnish: Remove from oven and serve. Top with chunky salsa, corn, sour cream, cilantro, and a squeeze of lime. Serve hot and enjoy your street taco upgrade!

Notes

Pro Tips for Perfect Baked Tacos

  • Rotisserie chicken is your shortcut to rotisserie chicken taco recipes that feel gourmet.
  • Don’t overload tortillas.. flipping is easier with smaller piles.
  • Let tacos cool 1–2 minutes before serving to avoid cheese disasters.
  • Trust me on the covering with a 2nd tray tip outlined in the instructions.. tacos don't want to always stay folded over prior to baking.
  • Flip gently with a wide spatula for perfect taco integrity.
  • Add toppings after baking to keep tortillas crisp.. think cheesy street tacos perfection.