Name: Baked Chicken Tinga Tacos With Tangy Avocado Cilantro Crema
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 Teaspoons Avocado Oil; ½ Yellow Onion (diced); 3 Cloves Garlic (minced); 15 Ounces Fire Roasted Diced Tomatoes ((1 can)); 1 Chipotle Pepper (from the can, chopped); 2 Tablespoons Chipotle Sauce (from the can); ¼ Cup Chicken Broth; 1 Teaspoon Cumin; 1 Teaspoon Oregano; 1/2 tsp kosher salt; ½ Teaspoon Ground Black Pepper; 3 Cups Shredded Rotisserie Chicken; 12 Soft Corn Tortillas; 2 Cups Shredded Mexican Cheese; ⅓ Cup Cotija Cheese (crumbled (for topping)); Pickled Onions (optional); 2 Avocados; ¾ Cup Greek Yogurt; ½ Cup Cilantro (roughly chopped with stems); ½ Jalapeno (deseeded); 1 Clove Garlic; 1 Lime (juiced); ½ Teaspoon Kosher Salt

There is nothing that upgrades taco night faster than a tray of crispy, saucy, cheesy tacos straight out of the oven. These Baked Chicken Tinga Tacos are smoky, melty, and layered with bold flavor, but secretly so easy thanks to rotisserie chicken. They come together quickly, bake up perfectly crisp, and get finished with a tangy cilantro avocado crema that takes them over the top.

A plate of crispy tacos filled with cheese and garnished with cilantro and cheese, served with lime wedges and a bowl of creamy green dipping sauce in the center. A drink and small bowl of cheese are nearby.

My boys and I are a big fan of taco night so I’m always trying to come up with new flavor combinations. I’ve made everything from Crispy Baked Carnitas Tacos to Sheet Pan Fish Tacos and Chili Cheese Baked Beef Tacos to Salmon Caesar Soft Tacos. And now I’ve got a new addition to share!

There are two kinds of dinners in this world. The ones you make because you have to and the ones you make because you’re genuinely excited to eat them. These firmly fall into the second category. This recipe is bold and layered with flavor, but actually comes together pretty quick thanks to the rotisserie chicken shortcut.

The crema really takes it over the edge. It’s cool, tangy, and creamy with just enough brightness from the lime and cilantro to balance the smoky filling. Add a little cotija and punchy pickled onions on top and you’ve got a real winner.

A flat lay of taco ingredients including shredded chicken, diced onions, avocado halves, shredded cheese, sliced jalapeño, corn tortillas, lime halves, chopped cilantro, sour cream, pickled onions, garlic cloves, and assorted spices. — For these, you’ll need avocado oil, onion, garlic, fire-roasted diced tomatoes, chipotle pepper and sauce, chicken broth, cumin, oregano, salt, pepper, rotisserie chicken, corn tortillas, shredded cheese, cotija cheese, pickled onions, avocados, Greek yogurt, cilantro, jalapeno,and lime juice.

A blender filled with avocado, sliced jalapeño, cilantro, and yogurt sits on a countertop surrounded by lime halves, avocado skins, garlic, and fresh cilantro. — For these, you’ll need avocado oil, onion, garlic, fire-roasted diced tomatoes, chipotle pepper and sauce, chicken broth, cumin, oregano, salt, pepper, rotisserie chicken, corn tortillas, shredded cheese, cotija cheese, pickled onions, avocados, Greek yogurt, cilantro, jalapeno,and lime juice.

What You Need to Make These Delicious Baked Chicken Tinga Tacos

Avocado Oil: I use avocado oil to sauté the onions because it has a high smoke point and a neutral flavor that lets the spices shine. You can swap in olive oil if that’s what you have on hand.
Yellow Onion: Adds subtle sweetness and depth as it softens in the pan.
Garlic: Fresh garlic is essential here.
Fire-Roasted Diced Tomatoes: These add smoky richness and a little extra complexity compared to regular diced tomatoes. They’re one of the keys to that signature tinga flavor.
Chipotle Pepper and Chipotle Sauce (from the can): The chipotle adds smoky heat, while the adobo sauce brings deep, slightly tangy flavor. You can adjust the amount depending on your spice tolerance.
Chicken Broth: Helps loosen the sauce and allows everything to simmer together.
Cumin: Warm and earthy, it rounds out the smoky flavors beautifully.
Oregano: Adds subtle herbaceous depth that balances the richness.
Kosher Salt and Black Pepper: Essential for balancing and enhancing all the other flavors.

A skillet filled with chopped tomatoes, onions, and herbs being stirred with a wooden spoon. Surrounding the skillet are bowls containing olive oil, chopped onions, spices, and fresh cilantro. — Once the oil is hot, add the diced onion and sauté for about 2 minutes, until it begins to soften. Stir in the minced garlic, fire-roasted diced tomatoes, chopped chipotle pepper, chipotle sauce, chicken broth, cumin, oregano, salt, and black pepper. Let the mixture simmer for 7–8 minutes.

Shredded Rotisserie Chicken: Using rotisserie chicken makes this recipe quick and weeknight-friendly while still being tender and flavorful. Just shred it finely so it soaks up all that sauce.
Soft Corn Tortillas: Corn tortillas crisp up in the oven while staying sturdy enough to hold the filling. Be sure to warm them first so they’re pliable and don’t crack when folding.
Shredded Mexican Cheese: This melts and creates that gooey, cheesy center.
Cotija Cheese: Salty, crumbly, and perfect for finishing the tacos with a little extra punch of flavor.
Pickled Onions: Optional but highly recommended! You can also make your own.
Avocados: Creamy and rich, they create the smooth texture of the crema.
Greek Yogurt: Adds tanginess and keeps the crema light while boosting protein. You can substitute sour cream if preferred.
Cilantro (with stems): Cilantro is fresh and vibrant. Include the stems for even more flavor.
Jalapeño: Adds gentle heat. Remove the seeds to keep it milder.
Fresh Lime Juice: Brightens everything up and balances the richness of the avocado.

How to Make These Baked Chicken Tinga Tacos

To make these Baked Chicken Tinga Tacos, start by preparing the cilantro avocado crema. Add the avocados, Greek yogurt, cilantro, jalapeño, garlic, lime juice, and salt to a blender. Blend until completely smooth and creamy. Taste and adjust the seasoning as needed. If the crema is too thick, add a tablespoon or two of water until it reaches your desired consistency. Set aside.

Next, finely shred the rotisserie chicken using two forks and set it aside. Heat a large skillet over medium heat and add the avocado oil. Once the oil is hot, add the diced onion and sauté for about 2 minutes, until it begins to soften. Stir in the minced garlic, fire-roasted diced tomatoes, chopped chipotle pepper, chipotle sauce, chicken broth, cumin, oregano, salt, and black pepper. Let the mixture simmer for 7–8 minutes. Carefully transfer the sauce mixture to a blender and blend until smooth. Pour the blended sauce back into the skillet and add the shredded chicken. Stir well to fully coat the chicken in the smoky tinga sauce, then remove the pan from the heat.

A skillet filled with red sauce topped with shredded chicken, surrounded by bowls of cheese, avocado sauce, pickled onions, cilantro, and more shredded chicken. — *Pour the blended sauce back into the skillet and add the shredded chicken.*

Corn tortillas filled with shredded chicken and cheese are arranged on a parchment-lined baking tray. Nearby are bowls of shredded chicken, cheese, crumbly cheese, extra tortillas, and fresh cilantro. — *Pour the blended sauce back into the skillet and add the shredded chicken.*

Preheat your oven to 400°F and line a large baking sheet with parchment paper. Warm the corn tortillas so they are pliable by wrapping them in a damp paper towel and microwaving for about 30 seconds.

To assemble the tacos, spoon a heaping portion of the chicken tinga mixture onto one half of each tortilla and top with 2–3 tablespoons of shredded Mexican cheese. Fold the tortillas in half and place them on the prepared baking sheet. If the tortillas do not stay closed, place a spoon on top while you continue assembling the remaining tacos. Once all the tacos are assembled, place a second baking sheet directly on top to gently press them down. Bake for 15 minutes, then carefully remove the top baking sheet and continue baking for another 5–7 minutes, until the cheese is melted and the tortillas are golden and crisp.

Remove from the oven and serve topped with the cilantro avocado crema, pickled onions if using, and a sprinkle of crumbled cotija cheese. Enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.