Leftover Chicken Tacos baked in the oven and made with leftover barbecue chicken. My favourite Chicken Taco Recipe and it’s so easy! You could also make as pulled pork tacos using leftover slow cooked pork. These are ready in less than 30 minutes and as they are baked with the filling and cheese in the oven, it’s a perfect taco recipe for kids. So much less mess!

OVEN BAKED CHICKEN TACOS
This recipe is perfect for those who love crispy chicken tacos, looking for new ways to use up leftover roast chicken or have little ones who need a bit of help holding their taco ingredients in. These are baked with the tomato and chicken topped with melted cheese, helping to hold the filling together. Just top with a bit of salad, avocado and sour cream!
This shredded chicken tacos recipe will easily become a family favourite. made with simple ingredients. It’s a great recipe because;
- Uses leftover roast chicken
- Baked in one tray
- Less messy than regular tacos (the melted cheese holds half the ingredients together)
- It’s a fun dinner (especially when you add sour cream)
- A great family meal, put the salad in the centre of the table and everyone makes their own tacos
LEFTOVER CHICKEN TACOS INGREDIENTS
- HARD TACO SHELLS – I like to use Stand N Stuff taco shells but if you can’t find these in your local supermarket any hard shell tacos will work.
- ROAST CHICKEN – I used some leftover roast chicken but if you don’t have any leftover you can either buy a roast chicken from your local supermarket or here is my Lemon + Thyme Brined Roast Chicken recipe.
- TOMATO – any tomatoes will work, diced.
- SALSA – you can use any salsa you prefer or relish.
- CHEESE – I used grated mozzarella as I find this melts the best but you can use any type of cheese you prefer. The Mexican blend is another good choice to use.
- PARSLEY – used as a garnish once tacos are cooked. You can leave this out if you prefer.
- LETTUCE – iceberg lettuce works best in tacos to give a nice fresh crunch.
- CUCUMBER – adds freshness and a crunch.
- AVOCADO – diced or you can make your own guacamole. Here is my recipe.
- SOUR CREAM – a dollop on top for extra creaminess.
FREQUENTLY ASKED QUESTIONS FOR LEFTOVER CHICKEN TACOS
What can I do if I don’t have leftover chicken?
If you don’t have leftover roast chicken there are a few options. You can buy a roast chicken from your local supermarket or buy some shredded, cooked chicken from the deli. Another option would be to roast your own chicken (my recipe here) or slice up some chicken breasts and cook with some seasoning.
How do I store leftover tacos?
If you have any left over tacos you can store them in an air tight container without the fresh toppings. I would put these in a separate container and when ready to eat again bake or air fry tacos then add the fresh toppings.
What are some other toppings for tacos?
There are many other toppings you can use for tacos such as black beans, corn, cabbage, mango, plain or greek yoghurt, onions and jalapeños just to name a few.
HOW TO MAKE LEFTOVER CHICKEN TACOS BAKED IN THE OVEN


STEP 1
Pre heat oven 180°C. Line tray with aluminium foil & add taco shells.
STEP 2
Fill with shredded chicken.


STEP 3
Top with chopped tomatoes.
STEP 4
Spoon in tomato salsa or tomato relish.


STEP 5
Top with grated mozzarella.
STEP 6
Bake for 15 minutes until cheese has melted.

Oven Baked Chicken Tacos
- Total Time: 30 minutes
- Yield: 10 tacos 1x
Description
Chicken tacos baked in the oven and made with leftover roast chicken. My favourite Chicken Taco recipe and it’s so easy! You could also make as pulled pork tacos using leftover slow cooked pork. These are ready in less than 30 minutes and as they are baked with the filling and cheese in the oven, it’s a perfect taco recipe for kids. So much less mess!
Ingredients
- 10 hard taco shells (flat based if possible)
- 2 cups shredded roast chicken
- 1 tomato, diced
- 1 cup tomato salsa or relish
- 2 cups grated mozzarella cheese
- parsley to serve
- lettuce to serve
- cucumber to serve
- avocado to serve
- sour cream to serve
Instructions
Pre heat oven to 180C. Line a baking tray with aluminium foil. (this helps keep the shells crispy).
Line up the taco shells so they are all upright. Layer in each shell; chicken, tomatoes, salsa or relish, cheese and bake in oven for 15 minutes until the cheese has melted.
Remove from oven and top with parsley, salad and sour cream!
Notes
Don’t put the salsa or relish in first or you will end up with soggy taco bases.
You could replace the chicken with any leftover shredded meat (pork, lamb or beef)
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: DINNER
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