3 layers to the most flavorful sheet pan chicken tacos you’ve ever tasted. Salsa shredded chicken, cheese, and refried beans. It’s that simple.
Are you in the mood for an easy and delicious meal that your whole family will love? Look no further than this amazing sheet pan chicken tacos recipe! These tacos are flavorful, nutritious, and they are surprisingly easy to make.
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Simply preheat your oven, throw together the ingredients, and assemble the tacos. You’ll be ready to dig into a tasty and healthy meal in no time. Take some shredded chicken and add flavor by adding a cup of salsa. Something blended and jarred, not a pico or super chunky salsa. Layer some refried beans and cheese, then bake. Serve the chicken tacos with your favorite toppings and sides for a complete meal that everyone will enjoy.
Once you have your tacos in the oven, think of some creative sides to include with your meal. A simple side salad is always a great option, but for something a bit more interesting, why not try a Mexican-style quinoa dish? Just toss cooked quinoa with black beans, corn, onions, bell peppers, cilantro, and some freshly squeezed lime juice. Add a dollop of sour cream or a drizzle of your favorite hot sauce to create an extra layer of flavor. Serve the quinoa alongside your chicken tacos and you’ll have a complete meal that is as delicious as it is healthy. Or just enjoy them as is, that’s how my kids and husband like it.
INGREDIENTS FOR THE SHEET PAN CHICKEN TACOS
- Shredded chicken – I like to meal prep this ahead of time to make it even faster. The recipe calls for 2 cups which is roughly 1 large chicken breast
- Shredded cheese – I like to use a Mexican blend. Cheddar, Monterey jack, or anything similar works well too.
- Refried beans – these are my favorite.
- Tortillas – I use mini flour from Trader Joe’s. Something labeled street taco tortilla works. You can use regular too but it will make less.
HOW TO MAKE SHEET PAN CHICKEN TACOS
- Take 2 cups of shredded chicken. It’s roughly 1 large chicken breast. Stir in 1 cup of salsa.
- Take mini flour tortillas and layer a spoonful of refried beans on one side, chicken on the other, then sprinkle with shredded cheese. Gently fold and lay on a baking sheet. Should make about 8-10 tacos. Bake for 15-20 minutes.
- I also like to lightly spray the outside of the tortilla with a little cooking oil
TIPS AND COMMON QUESTIONS FOR THE SHEET PAN CHICKEN TACOS
- To prevent any soggy tacos, use a slotted spoon to spoon in the chicken. let any extra salsa liquid drip out. This is an important step
- What are the best tortillas to use? I use the mini flour tortillas from Trader Joe’s, but other stores sell mini ones too. You can use regular sized but they will make less.
- Can I reheat these? Yes! You heat at 325 for about 15 minutes. Store leftovers in the fridge.
MORE RECIPES LIKE THIS
Ingredients
Method
- I like to have my chicken prepped before hand to make this easier and faster. You can also use store bought rotisserie.
- Mix the chicken, salsa, and pinch of salt and pepper in a medium bowl.
- Before I assemble the tacos I lightly spray the outside with a little cooking oil. Just a little
- Take each tortilla and working one by one, spoon a couple tablespoons of beans on one side, add chicken (leave an excess liquid in the bowl) a to prevent soggy tacos) and place on the other side. Sprinkle cheese over then fold. Gently place on cooking sheet.
- Bake for 15-20 minutes and serve with your favorite toppings like sour cream and guacamole.
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