Description
Mini Baked Chicken Tacos are easy, crispy, and full of flavor—perfect for parties, weeknights, or snacking. With just a few simple ingredients, they’re baked to golden perfection and ready in 20 minutes.
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
Instructions
- Preheat oven to 425°F (220°C).
- Lay tortillas on a baking sheet and lightly brush or spray both sides with olive oil.
- Add a heaping tablespoon of shredded chicken and a heaping tablespoon of cheese to each tortilla.
- Bake for 2 minutes, just until cheese begins to melt.
- Remove from oven, fold each tortilla in half, and press gently to form a taco shape.
- Return to oven and bake for another 12–15 minutes, until tacos are golden and crisp.
- Serve warm with salsa, sour cream, and cilantro if desired.
Notes
- Add diced jalapeños or hot sauce to the chicken for a spicy version.
- Use cheddar, Monterey Jack, or pepper jack as cheese alternatives.
- Add veggies like bell peppers, onions, or spinach to the filling.
- Use gluten-free corn tortillas for a gluten-free version.
- Reheat in a 375°F oven to keep them crispy; avoid the microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0g
- Sodium: 160mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
