Name: Mini Baked Chicken Tacos
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb cooked shredded seasoned chicken breast (3–4 cups); 8 oz shredded colby jack cheese; 20–24 street taco corn tortillas; Olive oil or cooking spray; Optional toppings:; Sour cream; Salsa; Fresh chopped cilantro

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These mini baked chicken tacos are the kind of easy dinner I can throw together in a snap—no frying, no fuss, and tons of flavor. I love how crispy they get in the oven, while staying juicy and cheesy on the inside. They’re the perfect handheld bites for parties, busy weeknights, or casual snacking.

Mini Baked Chicken Tacos

Why You’ll Love This Recipe

I like this recipe because it’s simple to make and always a hit. Since I bake the tacos instead of frying, they’re lighter but still satisfyingly crunchy. I can prep them in advance, customize them for different tastes, and bake a big batch all at once. Whether I’m feeding kids, friends, or just making a fun weeknight dinner, these mini tacos always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb. cooked shredded seasoned chicken breast (3–4 cups)
8 oz. shredded colby jack cheese
20–24 street taco corn tortillas
Olive oil or cooking spray

To serve (optional):

Sour cream
Salsa
Fresh chopped cilantro

Directions

I preheat my oven to 425°F.
Then, I lay out the tortillas on a baking sheet and brush or spray both sides lightly with olive oil.
I add a heaping tablespoon of shredded chicken onto each tortilla, followed by a heaping tablespoon of cheese.
I bake them for 2 minutes, just until the cheese starts to melt.
After removing them from the oven, I carefully fold each tortilla in half and press gently to hold the taco shape.
I return the tray to the oven and bake for another 12–15 minutes, until they’re golden and crisp.
I like serving them warm with salsa, sour cream, and a sprinkle of fresh cilantro.

Servings and timing

Yield: 20–24 mini tacos
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serving Size: 1 taco
Calories per Serving: 101

Variations

Spicy Kick: I sometimes mix in diced jalapeños or a splash of hot sauce with the chicken.
Cheese Options: Cheddar, Monterey Jack, or pepper jack are great swaps for colby jack.
Veggie Boost: I love adding chopped bell peppers, onions, or even spinach into the filling.
Tortilla Twist: I’ve made these with flour tortillas, and for a gluten-free version, I use certified gluten-free corn tortillas.

Storage/Reheating

When I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I place them on a baking sheet and warm them in a 375°F oven for about 10 minutes—this keeps them crispy. I avoid the microwave since it makes the tortillas soggy. I’ve also frozen these after baking. I reheat them straight from frozen in the oven at 375°F for 15–18 minutes.

FAQs

What type of chicken is best for these tacos?

I like using shredded seasoned chicken breast. Sometimes I use rotisserie chicken tossed with taco seasoning and salsa—it’s super quick and flavorful.

Can I make these mini tacos ahead of time?

Yes, I often assemble them a few hours in advance and keep them in the fridge. I just bake them right before serving so they stay crisp.

Are these tacos freezer-friendly?

Definitely. I freeze them after baking, then reheat them in the oven whenever I need a fast snack or meal.

Can I use regular-sized tortillas?

Yes, I’ve done that too. I just adjust the baking time a bit and expect fewer tacos overall.

What’s the best cheese to use?

I usually go with colby jack because it melts well and tastes great, but cheddar, Monterey Jack, or a Mexican blend also work beautifully.

Conclusion

Mini baked chicken tacos are one of my go-to recipes for good reason. They’re fast, fun, and full of flavor with just a few simple ingredients. Whether I’m serving a crowd or just making dinner for myself, these tacos are always a win. I love how versatile and freezer-friendly they are—definitely a recipe I keep coming back to.