Published:
Sep 7th 2022
by 
Last updated: Dec 20th 2024
Craving the perfect fusion of tacos and nachos? This Chicken Taco Bake delivers the best of both worlds, combining the savory flavors of seasoned chicken, melty cheese, and crunchy keto-friendly toppings, all in one delicious low-carb meal. Whether you're using leftover roasted chicken or poaching fresh chicken breasts in a flavorful chicken broth, this recipe makes meal prep a breeze.
The chicken is tossed in a zesty homemade taco seasoning and green chili sauce made with tomatoes, green chilies, onions, garlic, lime, and cilantro, then layered between low-carb soft taco shells and loads of cheddar cheese. Once baked, it's topped with fresh lettuce, tomatoes, pickled red onions, jalapeños, avocado, and a crispy layer of keto tortilla chips, making it a hearty and satisfying keto-friendly dish that’s sure to become a family favorite.
You'll love this Chicken Taco Bake because it combines the best of tacos and nachos in a low-carb, keto-friendly package. Whether you’re making it for a family dinner or meal prep, this dish is filled with hearty flavors and textures that everyone will enjoy.
- Choose fresh ingredients: Using fresh garlic, lime, and cilantro will enhance the overall flavor of the dish.
- Sear for flavor: For a deeper flavor, give the shredded chicken a quick sear in the pan before layering.
- Layering technique: Ensure the taco shells are evenly spaced and overlap slightly for a crispy texture without sogginess.
Serve Chicken Taco Bake with a side of guacamole or salsa for extra flavor. It also pairs well with a light green salad or roasted vegetables to balance the richness of the dish.
- Vegetarian: Substitute chicken with black beans or tofu.
- Spice Level: Add more jalapeños or hot sauce to increase heat, or remove them for a milder dish.
- Cheese Options: Try Monterey Jack or pepper jack for a different flavor.
- Gluten-Free: Ensure the taco shells and tortilla chips are gluten-free if needed.
Store leftover Chicken Taco Bake in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to maintain the crispness of the tortilla layers. Avoid microwaving to prevent the dish from becoming soggy.
- Poached Chicken Breast: Adds protein and pairs well with taco seasoning.
- Keto Chicken Broth: Enhances the flavor of the poached chicken.
- Homemade Taco Seasoning: Brings bold, Mexican-inspired flavors to the dish.
- Crushed Tomatoes and Green Chilies: Form the base of the green chili sauce.
- Low-Carb Taco Shells: Keep the recipe low-carb while providing a crunchy layer.
- White and Yellow Cheddar Cheese: Melts perfectly and adds richness.
- Lettuce, Tomatoes, Jalapeños, Avocado, Cilantro, Sour Cream: Fresh toppings that balance the richness of the cheese and chicken.
- Keto Tortilla Chips: Adds a crunchy layer on top, perfect for keto diets.
How long do you bake chicken tacos?
This Chicken Taco Bake recipe is cooked for 25 minutes at 350 degrees Fahrenheit to get a nice golden brown crust & crispy edges.
Does taco seasoning taste good on chicken?
Yes, taco seasoning tastes good on chicken, beef, pork, shellfish, and fish. Taco seasoning is also great for vegetarian tacos with cauliflower, chickpeas, or tofu. Taco seasoning can season just about anything.
What temperature should you bake chicken at?
For an incredibly juicy chicken, it's best to bake it at 325 degrees Fahrenheit for most of the cooking time and increase the heat to 375 degrees Fahrenheit towards the end to crisp up the skin. This will result in a perfectly cooked chicken that is juicy inside and crispy on the outside.
Why is there so much liquid when I bake chicken?
Most proteins contain natural water content, which will seep out when cooking. Chicken tends to have one of the highest amounts of water within the tissue, especially if you're purchasing frozen or previously frozen chicken. The best thing to do is roast your chicken using a roasting pan with a rack, so the liquid can slowly drip through. These drippings also make the best gravy and can be used for the chicken stock after draining off the fat.
Can I make Chicken Taco Bake ahead of time?
Yes, you can assemble the dish and store it in the fridge for up to 24 hours before baking. This makes it a great option for meal prep.
Can I freeze Chicken Taco Bake?
Yes, Chicken Taco Bake can be frozen after baking. Simply let it cool, cover tightly with foil or plastic wrap, and freeze for up to 3 months.
What can I use instead of keto tortilla chips?
If you’re not following a keto diet, you can use regular tortilla chips or even crushed corn chips as a crunchy topping.
How to Make Chicken Taco Bake
- Poach the Chicken: Begin by poaching boneless, skinless chicken breasts in keto chicken broth until fully cooked. Once done, shred the chicken and set it aside.
- Prepare the Green Chili Sauce: In a pan, sauté onions and garlic with olive oil until soft. Add in your taco seasoning, green chilies, and crushed tomatoes, allowing the sauce to simmer. Add the shredded chicken to the sauce.
- Assemble the Bake: In a baking dish, layer the shredded chicken mixture, low-carb taco shells, and shredded cheese. Repeat the layers, ending with cheese on top. Bake at 350°F for 20 minutes until the cheese is golden brown.
- Finish and Serve: Once baked, let it cool for a few minutes, then top with shredded lettuce, diced tomatoes, jalapeños, avocado, cilantro, and crushed keto tortilla chips. Serve with a side of sour cream and lime wedges.
Time & Serves
Ingredients
1/2 pound Boneless Skinless Chicken Breasts (2-3 breasts)
3 cups Keto Chicken Broth
1 teaspoon Sea Salt
1 teaspoon Ground Cumin
1/2 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
1/2 teaspoon Brown Sugar Substitute
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Chili Powder
2 cups Crushed Tomatoes
1 small Yellow Onion, diced small
2 cloves Garlic, minced
1 (4 oz) canned Green Chilies
Juice of 1 Lime
1 recipe Taco Seasoning
1/4 cup Cilantro, Chopped
1 tablespoon Olive Oil
12 (6 inch) Low-Carb Taco Shells, cut in half
3 cups White and Yellow Shredded Cheddar Cheese
1 cup Romaine Lettuce, shredded
1 Roma Tomato, diced
1/2 recipe Pickled Red Onions
1 small Jalapeño, thinly sliced
1/2 Avocado, diced
1 cup Keto Tortilla Chips, crushed
6 springs Cilantro, leaves
1/2 cup Sour Cream
1 Lime, sliced
Instructions
Bring the chicken broth to a simmer on medium-low heat on the stovetop.
Once the broth is simmering, add the chicken and cover for 10-15 minutes until the chicken is no longer pink in the center or reaches 165 degrees Fahrenheit on a kitchen thermometer.
Once cooked, remove the chicken from the broth, placing it onto a cutting board or plate to rest for 5 minutes.
After the chicken has cooled down, use two forks to shred the chicken, set the shredded chicken aside until ready to use.
Place all the ingredients into a small bowl using a fork or small whisk to combine and set aside.
Add the olive oil into a medium-sized pot, placing it on medium heat on the stovetop.
Once heated, add the onions to the pot and sauté for 2-3 minutes until the onions are translucent.
Add in the garlic and taco seasonings and cook while stirring with a wooden spoon or spatula for 2 minutes.
Add in the green chilies and crushed tomatoes and simmer for 15 minutes.
Remove from the heat and mix in the shredded chicken and cilantro into the pot.
Preheat the oven to 350 F. Set up a 12x12 baking dish and add a layer of the shredded chicken mixture to the bottom of the dish.
Top off the chicken layer with a layer of low-carb taco shells overlapping each other.
Add a layer of cheese using half the shredded cheese.
Repeat the steps by building a second layer of each shredded chicken, taco shells, and cheese. Then bake in the oven for 20 minutes until the cheese is golden brown.
Allow the chicken taco to bake to cool for a few minutes on a cooling rack.
Top the chicken taco bake with lettuce, diced tomatoes, jalapeños, cilantro, avocado, tortilla chips, and sour cream. Serve with slices of fresh lime in the dish or onto individual plates.
Subscribe to our newsletter for the latest recipes, holiday specials, and mouthwatering secrets!
Subscribe
Add new comment