Baked Shredded Chicken Tinga Tacos (Tinga de Pollo)

My Crock Pot Mexican Shredded Chicken Tinga is the foundation for so many of our Mexican recipes including these Baked Shredded Chicken Tinga Tacos. We simply just can’t get enough – it’s so flavorful and simple to make!

And in my family, we eat Mexican food often — twice a week or more sometimes! We just vary how we use the meat to create so many different meals.

Tender and juicy Shredded Mexican Style Chicken is layered into crispy Taco shells, topped with shredded cheese and baked to golden perfection in the oven to create these Baked Chicken Tacos. What my family loves about it is that we can each add just whatever toppings we like in any quantity we chose. YUMM!

Today we’re making Baked Shredded Chicken Tacos. You can easily start this recipe from the Crock Pot Mexican Shredded Chicken but if you like, you can opt to start with a store-bought hot rotisserie chicken and be on your way to a quick meal that’s on the table in about 30-minutes.

Tender and juicy Shredded Mexican Style Chicken is layered into crispy Taco shells, topped with shredded cheese and baked to golden perfection in the oven to create these Baked Chicken Tacos. What my family loves about it is that we can each add just whatever toppings we like in any quantity we chose. YUMM!

Simply layer the chicken and cheese into the shells and pop it into the oven. When they’re done, load them all with all your favorite toppings and dig in. It’s just that simple.

Tender and juicy Shredded Mexican Style Chicken is layered into crispy Taco shells, topped with shredded cheese and baked to golden perfection in the oven to create these Baked Chicken Tacos. What my family loves about it is that we can each add just whatever toppings we like in any quantity we chose. YUMM!

What my family loves about it is that we can each add just whatever toppings we like in any quantity we chose. YUMM!

Tender and juicy Shredded Mexican Style Chicken is layered into crispy Taco shells, topped with shredded cheese and baked to golden perfection in the oven to create these Baked Chicken Tacos. What my family loves about it is that we can each add just whatever toppings we like in any quantity we chose. YUMM!

Wanna bite? Here’s one just for you!

Tender and juicy Shredded Mexican Style Chicken is layered into crispy Taco shells, topped with shredded cheese and baked to golden perfection in the oven to create these Baked Chicken Tacos. What my family loves about it is that we can each add just whatever toppings we like in any quantity we chose. YUMM!

Love Tacos like we do? Check out thee other taco recipes:

Baked Tacos 3 650

Baked Shredded Chicken Tacos

Ronda Eagle | Kitchen Dreaming
Tender and juicy Shredded Mexican Style Chicken is layered into crispy Taco shells, topped with shredded cheese and baked to golden perfection in the oven to create these Baked Chicken Tacos. What my family loves about it is that we can each add just whatever toppings we like in any quantity we chose. YUMM!
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Dinner, lunch
Cuisine Mexican
Servings 15 tacos
Calories

Ingredients
  

  • 1 pound cooked Shredded Mexican Chicken or shredded rotisserie chicken
  • ½ cup onion , diced
  • 1 (14.5 ounce) can diced tomato, drained
  • 1 (4.5 ounce) can Chopped Green Chilis
  • 1 box (15 shells) Taco Shells
  • 2 cups Mexican Blend Cheese , shredded
  • Optional Garnish Ideas
  • Diced jalapenos
  • diced tomatoes
  • sliced black olives
  • taco sauce
  • sour cream
  • fresh cilanto
  • lime
  • lettuce
  • sliced avocado
  • guacamole
  • fresh salsa

Instructions
 

  • Preheat oven to 400F. Spray a 9x13 baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet.
  • Add onion to skillet and cook for 2-3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, tomatoes, and green chilis. Stir to combine fully. Reduce to simmer and allow to cook for 5-8 minutes.
  • Place the taco shells in the baking dish, standing up. I was able to fit 10 taco shells in the dish by adding 2 on each side.Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell.
Tried this recipe?Let us know how it was!

10 thoughts on “Baked Shredded Chicken Tinga Tacos (Tinga de Pollo)”

  1. This shredded chicken looks yummy. Going to try it. Can you use the crockpot to make your lemon chicken. Also I might try it with limes. We found we like limes on our salmon better than lemoms.
    Thanks for the recipie.

    Reply
    • Hi Stacey, Yes – you can cook a whole chicken in the crock-pot. I have not tried this recipe in the crock-pot so I cannot say how it would turn out. It doesn;t brown in the crock put so I would still put mine in the oven to crisp up and brown the skin – this is optional, though.

      Reply
  2. I’ve made baked tacos before and they are excellent! Wanted to drop by and say Happy Cinco de Mayo and thanks for sharing with us at #FoodieFriDIY! I’m featuring your yummy recipe for the party this week, come back by and link up!

    Reply
  3. This is the ultimate busy mom’s dream come true. I make something like this all the time and it is always a winner!

    Reply

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