Baked Chicken Tacos

5 from 2 votes

Four-ingredient baked chicken tacos ready in under 30 minutes. Crispy, cheesy, gluten free, and low FODMAP.

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: Servings

3 cups cooked chicken diced or shredded (Note 1)
3 teaspoons taco seasoning (Note 2)
8-10 hard taco shells sit-and-stand version (Note 3)
2 cups shredded colby jack cheese
Toppings: shredded lettuce, chopped lettuce, sour cream, guacamole, black olives, or cilantro.

Preheat the oven to 350 degrees F.
In a medium bowl, add the cooked chicken and taco seasoning. Stir until evenly coated.
Place the taco shells in a 9x13-inch baking dish. Fill each shell about one-third full with the chicken mixture.
Sprinkle cheese evenly over the chicken.
Bake for 20 minutes, or until the cheese is melted and the edges are lightly crisp.
Add your favorite toppings before serving.
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in a 350 degrees F oven or air fryer until crisp.

Note 1: Use rotisserie chicken, Dutch oven chicken, or slow cooker chicken.

Note 2: For low FODMAP, use a taco seasoning without onion or garlic or a certified option.

Note 3: Sit and stand taco shells work best, but traditional shells can be used with a second set of hands.

Low FODMAP Notes: Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.

Nutrition information is only an estimate and does not include toppings.

Serving: 2 tacosCalories: 505kcalCarbohydrates: 18gProtein: 44gFat: 26gSugar: 1g