Mini Baked Chicken Tacos Recipe
These mini baked chicken tacos are a quick and delicious meal option, ready in just 20 minutes. Made with seasoned shredded chicken, melted colby jack cheese, and street taco corn tortillas, they bake to crispy perfection and are ideal for feeding a crowd or an easy weeknight dinner. Serve with sour cream, salsa, and fresh cilantro for an authentic street taco experience.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 20–24 mini tacos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Ingredients
Main Ingredients
- 1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast)
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray, for brushing or spraying tortillas
To Serve
- Sour cream
- Salsa
- Fresh chopped cilantro
Instructions
- Preheat Oven: Heat your oven to 425 degrees Fahrenheit to get ready for baking the tacos.
- Prepare Tortillas: Lay the street taco corn tortillas evenly on a baking sheet and brush or spray both sides with olive oil to ensure crispiness when baked.
- Add Fillings: Spoon a heaping tablespoon of the shredded seasoned chicken onto each tortilla, then top each with a heaping tablespoon of shredded colby jack cheese. You might need to use two baking sheets depending on their size.
- Initial Bake: Bake the assembled open-faced tacos for about 2 minutes or until the cheese just starts to melt.
- Fold and Press: Carefully remove from the oven and fold each tortilla in half, gently pressing them together to shape them like traditional tacos.
- Final Bake: Return the folded tacos to the oven and bake for another 12 to 15 minutes until the tortillas turn crispy and golden on the outside.
- Serve: Plate the crispy mini tacos and serve with sour cream, salsa, and freshly chopped cilantro for added flavor. Enjoy your quick and tasty mini tacos!
Notes
- You can use store-bought cooked shredded chicken or cook your own chicken breast by boiling, baking, or sautéing and seasoning it to taste.
- For extra flavor, consider seasoning the chicken with taco spices such as cumin, chili powder, garlic powder, and paprika.
- Use a cooking spray or olive oil to help the tortillas crisp up nicely in the oven.
- Adjust the amount of cheese and chicken filling based on your preference and the size of the tortillas.
- Be careful when folding the hot tortillas after the initial bake to avoid burning yourself.
- Serve immediately after baking for the best texture and taste.
Find it online: https://yumntasty.com/mini-baked-chicken-tacos-recipe/
