If you love the satisfying crunch of baked tortillas paired with a hearty, flavorful chicken filling, this recipe is made for you. These crispy baked chicken taco tortillas bring together the perfect combination of textures and tastes — tender shredded chicken, sweet corn, black beans, tangy salsa, and melted Colby Jack cheese. Finished with fresh cilantro and juicy tomatoes, it’s a simple, fun, and crowd-pleasing meal that everyone will enjoy.
This dish is ideal for a quick weeknight dinner or a casual gathering. It’s easy to prep, bakes up with minimal fuss, and delivers maximum flavor in every bite. You’ll love the crispy tortilla base and the gooey, cheesy top layer balanced by fresh toppings.
Why You’ll Love This Recipe
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Crispy, oven-baked tortillas—no frying needed
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Deliciously cheesy and loaded with protein-packed chicken and beans
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Quick to prepare with pantry-friendly ingredients
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Flexible toppings let you customize to your taste
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Perfect as a family dinner or party appetizer
This recipe offers a fantastic balance of ease and taste, making it a winner every time.
Ingredients
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8 corn tortillas (6-inch size)
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1 tablespoon cooking oil (such as canola or olive oil)
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8.5 ounces canned corn, drained
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1 ½ cups cooked chicken, shredded
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8 ounces salsa (store-bought or homemade)
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2 tablespoons taco seasoning mix
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15 ounces black beans, rinsed and drained
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2 cups shredded Colby Jack cheese
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Fresh cilantro leaves, for garnish
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Tomatoes, diced for garnish
Tip: You can find a full list of ingredients and measurements in the recipe card below
Instructions
Step 1: Prepare and Bake the Tortillas
Preheat your oven to 450°F (232°C). Lay the tortillas on a rimmed baking sheet. Brush each tortilla lightly with cooking oil on both sides to ensure a shiny, even coat without pooling. Bake for about 10 minutes, flipping the tortillas halfway through and rotating the pan for even cooking. Watch carefully to avoid burning, checking every 2-3 minutes.
Step 2: Cook the Chicken Mixture
While the tortillas bake, heat a medium to large saucepan over medium heat. Combine the shredded chicken, salsa, taco seasoning, drained corn, and rinsed black beans in the pan. Cook, stirring occasionally, until the mixture is heated through, about 5 minutes.
Step 3: Assemble and Melt Cheese
Remove the baked tortillas from the oven. Spoon about ½ cup of the chicken mixture evenly over each tortilla. Top each with ¼ cup shredded Colby Jack cheese. Return to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbly.
Step 4: Garnish and Serve
Take the tortillas out of the oven. Garnish with fresh cilantro leaves and diced tomatoes. Serve immediately while hot and crispy.
Variations
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Use flour tortillas instead of corn for a softer base (reduce baking time).
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Add sliced jalapeños or hot sauce for extra spice.
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Substitute Colby Jack with cheddar, Monterey Jack, or mozzarella.
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Use black beans or pinto beans according to preference.
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Top with sour cream, guacamole, or avocado slices for extra creaminess.
Heating and Storage
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Store leftovers in an airtight container in the fridge for up to 2 days.
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Reheat in the oven at 350°F for 5-7 minutes to restore crispiness.
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Avoid microwaving to prevent soggy tortillas.
Frequently Asked Questions
Can I make this recipe vegetarian?
Yes, omit the chicken and add extra beans or sautéed vegetables instead.
What can I substitute for Colby Jack cheese?
Cheddar, Monterey Jack, or a Mexican cheese blend all work well.
Can I use homemade salsa?
Absolutely! Fresh salsa or your favorite homemade recipe will add a great flavor.
How do I prevent the tortillas from getting soggy?
Brushing with oil and baking at a high temperature helps keep them crispy.
Can I prepare the chicken mixture ahead of time?
Yes, you can make it up to 2 days in advance and reheat before assembling.
Are canned black beans okay to use?
Yes, just rinse and drain them well before adding to the mixture.
How spicy is this dish?
It depends on the salsa and taco seasoning used. Adjust to your preferred heat level.
Can I freeze these tortillas after baking?
It’s best to freeze the chicken mixture separately. Tortillas lose crispness when frozen and thawed.
What size tortillas work best?
6-inch corn tortillas are ideal for a perfect crispy bite.
Can I add other toppings?
Yes! Avocado, sour cream, shredded lettuce, or diced onions are great additions.
Conclusion
These Crispy Baked Chicken Taco Tortillas deliver a winning combination of crunchy, cheesy, and savory flavors that come together in an easy, satisfying meal. Perfect for busy weeknights or casual entertaining, they’re sure to become a staple recipe that pleases both kids and adults alike. With simple ingredients and quick preparation, you can enjoy a delicious Mexican-inspired dinner with minimal effort.
Print
Crispy Baked Chicken Taco Tortillas
- Total Time: 25 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Deliciously crispy corn tortillas topped with a flavorful chicken, corn, and black bean mixture, baked with melted Colby Jack cheese and garnished with fresh cilantro and tomatoes.
Ingredients
8 corn tortillas (6-inch size)
1 tbsp cooking oil
8.5 oz canned corn, drained
1 ½ cups cooked chicken, shredded
8 oz salsa
2 tbsp taco seasoning mix
15 oz black beans, rinsed and drained
2 cups shredded Colby Jack cheese
Fresh cilantro leaves (for garnish)
Tomatoes, diced (for garnish)
Instructions
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Preheat oven to 450°F. Brush tortillas with oil on both sides and bake for 10 minutes, flipping halfway through.
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In a saucepan over medium heat, combine chicken, salsa, taco seasoning, corn, and beans. Cook 5 minutes until heated through.
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Remove tortillas from oven. Spoon ½ cup chicken mixture on each tortilla and top with ¼ cup cheese. Bake 5 more minutes until cheese melts.
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Garnish with cilantro and tomatoes. Serve immediately.
Notes
- For softer tortillas, use flour tortillas and reduce baking time.
- Add jalapeños for spice or sour cream for creaminess.
- Best served fresh for maximum crispness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking and stovetop
- Cuisine: mexican
