Baked Creamy Salsa Chicken Tacos Recipe
If you’re craving a dish that’s bursting with flavor, texture, and a cozy creaminess, you have to try these Baked Creamy Salsa Chicken Tacos. They combine tender shredded chicken tossed in a luscious salsa and sour cream mixture, nestled inside lightly crisped corn tortillas, and finished with sharp cheddar cheese and vibrant toppings. Each bite feels like a festive celebration in your mouth, perfect for weeknight dinners or casual gatherings. Once you make these, Baked Creamy Salsa Chicken Tacos will quickly become your go-to comfort food that’s both satisfying and simple to prepare.
Ingredients You’ll Need
The magic of these Baked Creamy Salsa Chicken Tacos lies in the simplicity and quality of each ingredient. Every element plays a key role in building layers of flavor, from the smoky spices to the fresh, tangy toppings that brighten each bite.
- Cooked, shredded chicken (1 1/2 cups): Using rotisserie or leftover chicken keeps this recipe quick without sacrificing flavor.
- Sour cream (2 tablespoons): Adds a creamy tang that balances the spice and salsa.
- Your favorite salsa (3 tablespoons): Choose a salsa you love—it brings vibrant tomato and pepper notes.
- Ground cumin (½ teaspoon): This warm spice introduces a subtle earthiness.
- Smoked paprika (½ teaspoon): Adds a smoky depth that complements the chicken beautifully.
- Garlic powder (½ teaspoon): Provides a savory punch without overpowering the other flavors.
- Kosher salt and pepper: Essential for seasoning and bringing all the ingredients to life.
- Corn tortillas (12, 4-inch, warmed): Soft yet hearty, perfect for folding and crisping during baking.
- Sharp cheddar cheese (1 cup, freshly grated): Melts melt-in-your-mouth creamy with a nice tang.
- Pickled onions: Brightens up the tacos with a crunchy, tangy bite.
- Cotija cheese: Adds a salty crumbly finish that elevates the dish.
- Sour cream (for serving): Extra creaminess to spoon on top, if desired.
- Cilantro: Fresh herbs tie the flavors together with a punch of green freshness.
- Lime wedges: A spritz of lime juice wakes up the flavors and adds zest.
- Cherry tomatoes (1 pint, quartered): Essential for the quick pico, bringing juicy sweetness and color.
- Sweet onion (½, diced): Adds crunch and sharpness to the pico.
- Cilantro (¼ cup, chopped): Ensures the pico is herbaceous and vibrant.
- Lime juice (½ lime): Brightens the pico with fresh citrus notes.
How to Make Baked Creamy Salsa Chicken Tacos
Step 1: Prepare the Oven and Baking Sheet
Start by preheating your oven to 425 degrees Fahrenheit. Coat a baking sheet with olive oil by brushing or spraying it lightly; this keeps the tortillas from sticking and helps them crisp up beautifully.
Step 2: Mix the Creamy Chicken Filling
In a large bowl, combine the shredded chicken with sour cream, your favorite salsa, cumin, smoked paprika, garlic powder, and a pinch of kosher salt and pepper. Stir everything until the mixture is uniformly creamy and well-seasoned — this filling is what makes the Baked Creamy Salsa Chicken Tacos so irresistibly delicious.
Step 3: Warm the Tortillas
To prevent your tortillas from breaking when you roll them, warm them slightly. You can do this in the oven for a minute or two or microwave them wrapped in a damp paper towel for about 45 to 60 seconds. Keeping the tortillas pliable is the secret to perfect tacos that hold the creamy filling without falling apart.
Step 4: Assemble the Tacos
Spoon 2 to 3 tablespoons of the creamy chicken mixture onto each tortilla. Sprinkle a generous amount of freshly grated cheddar over the filling, then fold the tortillas in half to create taco shapes. Arrange them open-side down on the prepared baking sheet. Before baking, brush or spray the outsides with olive oil to encourage a golden, crispy finish.
Step 5: Bake to Crispy Perfection
Bake the tacos in your preheated oven for 12 to 15 minutes. You’ll know they’re ready when the tortillas are crispy and golden brown and the cheese inside has melted into gooey perfection. This step adds a wonderful crunch and helps seal all those wonderful flavors inside.
Step 6: Prepare the Quick Pico de Gallo
While the tacos bake, mix quartered cherry tomatoes, diced sweet onion, chopped cilantro, lime juice from half a lime, and a pinch of kosher salt and pepper in a bowl. This fresh pico de gallo adds brightness and juicy zest that contrasts perfectly with the creamy and cheesy tacos. You can even prepare this a day ahead for deeper flavors.
Step 7: Serve Your Baked Creamy Salsa Chicken Tacos
Remove the tacos from the oven and plate them with a pile of quick pico, a sprinkle of pickled onions and cotija cheese, dollops of sour cream, fresh cilantro leaves, and lime wedges for an extra burst of tangy zest. Now get ready to enjoy every bite!
How to Serve Baked Creamy Salsa Chicken Tacos
Garnishes
The toppings truly make these Baked Creamy Salsa Chicken Tacos sing. Pickled onions add a delightful crunch and tang that contrast the creamy filling. Cotija cheese offers a salty crumbly texture that pairs beautifully with the melted cheddar inside. Fresh cilantro and a bright squeeze of lime juice on top add layers of herbal brightness and acidity that bring balance to each bite.
Side Dishes
For the perfect taco night, consider serving these tacos with warm Mexican rice, refried beans, or a crisp green salad with a citrus vinaigrette. A side of guacamole or chips and salsa also complement the creamy and smoky flavors beautifully, making the whole meal a fiesta on your plate.
Creative Ways to Present
Want to impress your guests? Serve these tacos in a rustic wooden taco holder or on colorful plates with little bowls of the garnishes on the side, encouraging everyone to customize their tacos. Another fun idea is to create a taco bar setup where everyone can build their own, adding extra veggies, hot sauce, or their favorite toppings. It’s a great way to make mealtime interactive and extra memorable.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers of these Baked Creamy Salsa Chicken Tacos, store them in an airtight container in the refrigerator. They will keep well for up to 3 days. Keep the toppings like sour cream and pico separate until you’re ready to enjoy the tacos again, to maintain freshness and texture.
Freezing
You can freeze the creamy chicken filling by itself in a sealed freezer-safe container for up to 2 months. When you want to enjoy the Baked Creamy Salsa Chicken Tacos again, thaw the filling overnight in the fridge and reassemble with fresh tortillas and cheese before baking for best results. Avoid freezing fully assembled tacos as the tortillas may get soggy upon thawing.
Reheating
To reheat leftovers, place assembled tacos on a baking sheet and warm in a 350-degree oven for about 10 minutes to restore the crispy tortilla texture and melted cheese. Alternatively, microwave in short bursts, but this may soften the tortillas. Reheat gently and freshly add toppings like sour cream and lime for that just-made flavor.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! Flour tortillas work well for this recipe and may be easier to roll without breaking. They won’t crisp up quite the same way but will still deliver delicious Baked Creamy Salsa Chicken Tacos with a soft, tender bite.
What salsa is best for this recipe?
Choose a salsa that you love and that’s not too watery. A chunkier salsa with medium spice level works wonderfully to add bright tomato flavor and a bit of heat without overwhelming the creamy chicken.
Can I make this recipe vegetarian?
You can swap the shredded chicken for cooked, seasoned jackfruit, black beans, or even sautéed mushrooms for a plant-based version that still tastes incredible in these Baked Creamy Salsa Chicken Tacos.
How do I make these spicier?
Add some chopped jalapeños or a dash of hot sauce into the chicken mixture, or sprinkle some cayenne pepper along with the other spices. You can also top with spicier salsa or sliced fresh chili peppers for an extra kick.
Is this recipe freezer-friendly?
The creamy chicken filling freezes well, but assembled tacos are best eaten fresh for maximum crispiness. Freeze the filling separately and assemble tacos fresh when ready to eat for the best results.
Final Thoughts
If you’re looking for a dish that brings creamy comfort and vibrant flavors together in a simple yet exciting way, you can’t go wrong with these Baked Creamy Salsa Chicken Tacos. They’re a fast crowd-pleaser, perfect for busy nights or casual entertaining. Once you try them, I have no doubt these tacos will become a regular in your recipe rotation, delighting you and everyone you share them with.
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Baked Creamy Salsa Chicken Tacos Recipe
- Total Time: 30 minutes
- Yield: 12 tacos (serves 4-6) 1x
- Diet: Gluten Free
Description
These Baked Creamy Salsa Chicken Tacos combine tender shredded chicken with a creamy salsa mixture, baked inside corn tortillas until crispy and golden. Topped with sharp cheddar, pickled onions, cotija cheese, and a zesty quick pico de gallo, these tacos deliver a perfect blend of creamy, tangy, and crunchy textures. Ideal for a flavorful weeknight meal that’s easy to prepare and delightfully satisfying.
Ingredients
Chicken Filling
- 1 1/2 cups cooked, shredded chicken (from a rotisserie chicken or leftover shredded chicken)
- 2 tablespoons sour cream
- 3 tablespoons your favorite salsa
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Kosher salt and pepper, to taste
Tacos
- 12 4-inch corn tortillas, warmed
- 1 cup freshly grated sharp cheddar cheese
- Olive oil, for brushing or spraying
Toppings & Garnishes
- Pickled onions, for topping
- Cotija cheese, for topping
- Sour cream, for serving
- Cilantro, chopped, for serving
- Lime wedges, for serving and spritzing
Quick Pico de Gallo
- 1 pint cherry tomatoes, quartered
- 1/2 sweet onion, diced
- 1/4 cup cilantro, chopped
- 1/2 lime, juiced
- Kosher salt and pepper, to taste
Instructions
- Preheat Oven: Preheat the oven to 425 degrees Fahrenheit. Lightly brush or spray a baking sheet with olive oil to prevent the tortillas from sticking.
- Prepare Chicken Filling: In a mixing bowl, combine the shredded chicken, sour cream, salsa, ground cumin, smoked paprika, garlic powder, and a pinch of kosher salt and pepper. Mix until fully combined and creamy.
- Warm Tortillas: Slightly warm the corn tortillas to make them pliable and less likely to break. You can warm them in the oven for 1 to 2 minutes or microwave them for 45 to 60 seconds, preferably wrapped in damp paper towels to maintain softness.
- Assemble Tacos: Place 2 to 3 tablespoons of the creamy salsa chicken mixture in the center of each tortilla. Sprinkle each with shredded cheddar cheese. Fold the tortillas over the filling and arrange the tacos seam side down on the prepared baking sheet. Lightly brush or spray the outside of the tortillas with olive oil for crisping.
- Bake Tacos: Bake the assembled tacos in the preheated oven for 12 to 15 minutes, or until the tortillas are crispy and golden brown on the outside.
- Make Quick Pico de Gallo: In a small bowl, stir together quartered cherry tomatoes, diced sweet onion, chopped cilantro, lime juice, salt, and pepper until combined. This can be made ahead and stored in the refrigerator.
- Serve: Serve the baked tacos hot, topped with pickled onions, crumbled cotija cheese, a dollop of sour cream, fresh cilantro, and lime wedges for spritzing. Add the quick pico de gallo on the side or as an extra topping.
Notes
- Warming tortillas properly prevents them from cracking when folded.
- You can substitute rotisserie chicken with homemade shredded chicken for a fresher option.
- The quick pico de gallo can be prepared up to a day in advance to save time.
- For a spicier version, add chopped jalapeños to the pico or salsa.
- Olive oil can be lightly sprayed or brushed on the tacos before baking to achieve crispiness without excess grease.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 340
- Sugar: 4g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 23g
- Cholesterol: 65mg
Keywords: baked chicken tacos, creamy salsa chicken, easy chicken tacos, baked tacos recipe, Mexican chicken tacos
