Baked Chicken Fajita Tacos are a fun and easy dish for Mexican night. The cheese melts around the filling, holding everything together. These tacos are filled with savory ground chicken, fajita-style veggies, and plenty of cheese. Taco Tuesday and Fajita Friday never tasted so good!
Baked tacos are a fun and easy way to enjoy this Mexican night favorite. Baking the tacos crisps up the shells and melts the cheese around the filling to hold everything together. Then, add your favorite taco toppings and enjoy.
Why you will love these fajita tacos
These chicken fajita tacos are filled with delicious Mexican flavor. Ground chicken is combined with homemade enchilada sauce then layered in the taco shells with charred Chipotle fajita veggies. Top with plenty of cheese and bake until the shells are crisp and the cheese is melted. The melted cheese holds everything together so the tacos end up in your tummy and not on your plate!
Baked tacos are perfect for weeknight meals. The components can be prepared ahead of time, so you can get dinner on the table in a jiffy. Serve with cilantro lime coconut rice for a complete meal.
Taco shells - I love using stand and stuff shells. They stand up nicely in the baking dish and are easy to fill. Regular taco shells work fine too. Flour tortillas can also be used if preferred. A mixture provides a nice variety.
Ground chicken - Chicken is a lighter twist from beef in traditional tacos. You can substitute ground turkey or rotisserie chicken or use ground beef if preferred.
Chipotle fajita veggies - Charred peppers and onions seasoned with oregano add wonderful flavor. Scale this fajita veggie recipe to ½ for the perfect amount for these tacos.
Enchilada sauce - I used my homemade sauce in this recipe. Scale the recipe to ½ to yield one cup as needed for this dish. Feel free to use store-bought sauce if that's what you have on hand.
How to prepare
- Prepare the veggies and enchilada sauce. You can do this in advance.
- Prepare the meat mixture.
- Preheat the oven to 400 degrees. Arrange the taco shells in a 9x13 baking dish.
- Fill the shells with the chicken and veggies and top with shredded cheese. Fill the shells right before baking to keep the shells from turning soggy.
- Bake the tacos until the shells are crisp and the cheese is melted.
- Garnish with your favorite taco toppings.
Toppings for tacos
What I love most about Mexican food are all of the garnishes. Top these chicken fajita tacos with your favorite toppings.
- taco sauce
- sour cream
- lime wedges
- shredded lettuce
- black olives
- salsa or diced tomatoes
Serve these chicken fajita tacos with rice, black beans, pinto beans, or refried beans for a delicious Taco Tuesday meal.
Yes, you can prepare all of the components ahead of time which makes these fajita tacos the perfect weeknight meal. Then, just assemble, bake, and serve.
If using homemade enchilada sauce, it will keep in the refrigerator for up to 5 days. You can prep the fajita veggies up to three days in advance. Additionally, cook and crumble the ground chicken, combine with the enchilada sauce, and store this meat mixture for up to three days.
Absolutely. For vegetarian fajita tacos simply replace the chicken with extra fajita veggies or add other vegetables such as mushrooms, butternut squash, black beans, sweet potatoes, spinach, or kale.
If you wish to add mushrooms, spinach, or kale, sauté before adding to the tacos. For the butternut squash and sweet potatoes, cut into cubes and roast until tender before building the tacos. Rinse the black beans before adding them to the tacos.
This homemade enchilada sauce is made with vegetable broth, so no modifications are needed for a vegetarian dish.
9x13 baking dish | Cast iron skillet | Grater
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Chicken Fajita Tacos
- 10 Stand and stuff taco shells (Note 3)
- 1 pound ground chicken
- 1 cup enchilada sauce (Note 1)
- 1 ½ cups Chipotle fajita veggies (Note 2)
- 8 ounces Colby jack cheese (shredded, or Monterey or Pepper jack)
- Preheat the oven to 400 degrees. Arrange the taco shells in a 9x13 baking dish. Set aside.
- In a skillet set over medium heat, cook the chicken until cooked through, breaking the meat apart as it cooks. This takes approx. 5-8 minutes. Drain the excess grease.
- Stir in the enchilada sauce and heat through, 1-2 minutes.
- Spoon the chicken mixture into the taco shells, dividing evenly. Next, top with the fajita veggies, dividing evenly among the taco shells. Top each shell with cheese.
- Bake for 15 minutes or until the shells are crisp and the cheese is melted.
- Serve with a variety of toppings and garnishes.
- Scale the homemade enchilada sauce recipe to ½ to yield the amount needed for this recipe. This sauce can be made up to five days in advance.
- Scale the Chipotle fajita veggies recipes to ½ to yield the amount needed for this recipe. These veggies can be made up to three days in advance.
- The stand and stuff taco shells stand up in the baking dish and are easy to fill with ingredients. As a substitute, regular taco shells can be used. Flour tortillas can also be used if preferred.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
These were a big hit with our family! Our boys can be picky eaters and they gobbled them up, fajita veggies and all. I added a little cumin and salt & pepper to the chicken… yum!
I'm so happy you enjoyed these, Sofie. Thanks so much!