Cheesy Baked Chipotle Chicken Tacos

Weeknight style Cheesy Baked Crispy Chipotle Chicken Tacos with Cilantro Lime Ranch… and all the garnishes. Since stacked tacos are simply better. Ground chicken prepared with a smoky chipotle bean stew zest blend, stuffed into hard shell tacos, bested with cheddar, and broiler heated. These tacos are crunchy outwardly, yet fiery and gooey inside. Serve every taco with a smooth, cooling cilantro lime farm sauce, and a blend of your preferred taco garnishes. They meet up in minutes and are so heavenly… the ideal weeknight supper. Reward, the chipotle chicken is incredible as an extra. Heap it high onto your preferred tortilla chips for some truly flavorful nachos or serve it up on greens for a Mexican motivated plate of mixed greens.

As a child, tacos were a weeknight staple in our home. I’ve addressed this previously, however my father prepared tacos for supper at any rate on more than one occasion per week for various years in a row. It most likely wasn’t until I begun to assume control over the cooking around the age of fourteen that we began to change it up. So truly, the run of the mill weeknight ground hamburger taco was a staple, and my father had them down perfectly.

He’d make his tacos with ground hamburger and locally acquired taco flavoring. At that point he’d essentially stuff the meat into tortillas with a little cheddar and that’s it. Well… perhaps some lettuce for my mother and I. Be that as it may, no beans, no avocado, not in any case cilantro or a press of lime. Extremely, essential, and it’s exactly what my siblings needed. At that point, I didn’t have the foggiest idea about any better, so I enormously delighted in these tacos as well. I took mine in a hard shell and broiler heated for additional firmness outwardly, and delicate and gooey inside.

Cheesy Baked Chipotle Chicken Tacos

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Recipe by halfbakedharvestCourse: MainCuisine: MexicanDifficulty: Easy


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Reinventing taco night with these Cheesy Baked Chipotle Chicken Tacos. Shredded chicken (or pork) in a sweet and spicy chipotle orange sauce


  • 2 tablespoons extra virgin olive oil

  • 1 pound ground chicken, beef, or turkey

  • 1 yellow onion, chopped

  • 2-3 teaspoons chipotle chili powder, use to your taste

  • 2 teaspoons smoked paprika

  • 1 1/2 teaspoons ground cumin

  • 1 teaspoon garlic powder

  • 1/4 – 1/2 teaspoon crushed red pepper, use to your taste

  • 1/2 teaspoon dried oregano

  • 1 teaspoon kosher salt

  • 12 hard shell tacos (see notes for homemade option)

  • 2 cups shredded Mexican cheese

  • 1 cup sour cream or plain Greek yogurt

  • 3/4 cup fresh cilantro, finely chopped

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine

  • juice from 2 limes

  • 1 teaspoon kosher salt


  • Preheat the oven to 425 degrees F.
  •  In a large skillet, heat the olive oil over high heat. When the oil shimmers, add the ground chicken and onion. Cook, breaking up the meat as it cooks, until the chicken is browned, about 5 minutes. Add the chipotle chili powder, paprika, cumin, garlic powder, red pepper flakes, oregano, and salt. Add 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the chicken, about 10 minutes. Remove from the heat and stir in 1/4 cup cilantro. 
  •  Line the taco shells up on a sheet pan or in a 9×13 inch baking dish. Transfer to the oven and bake 5 minutes. Evenly divide the meat among each taco shell and top with cheese. Bake 10 minutes, until the cheese has melted.
  • Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy. 
  • Serve the tacos topped with ranch, avocado, red onion, and any other desired toppings.


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