Mini Baked Chicken Tacos

why make this recipe

Mini baked chicken tacos cook fast. They are small, crispy, and good for parties or a quick snack. They use simple items and give a tasty, crunchy bite that kids and adults like.

introduction

These mini tacos use cooked shredded chicken and small corn tortillas. They bake until the cheese melts and the shell gets crispy. If you want another easy baked chicken idea, try this baked boneless skinless chicken thighs recipe for a different chicken flavor.

how to make Mini Baked Chicken Tacos

Follow the steps below to assemble and bake the tacos. Work quickly when folding so the warm tortilla holds the shape.

Ingredients :

1 lb cooked shredded seasoned chicken breast (3-4 cups), 8 oz shredded colby jack cheese (Mexican blend works too), 20-24 street taco corn tortillas (small size preferred), Olive oil or cooking spray (as needed for crispy texture), Sour cream (for serving, optional), Salsa (for serving, your favorite variety), Fresh chopped cilantro (for serving, adds fresh flavor)

Directions :

Preheat your oven to 425°F.
Lightly brush or spray each corn tortilla with olive oil on both sides. Arrange them on a large baking sheet in a single layer without overlapping.
Spoon a heaping tablespoon of shredded chicken onto each tortilla. Top with a heaping tablespoon of shredded cheese.
Bake for 2 minutes until the cheese starts melting and the tortillas become pliable.
Remove from oven and quickly fold each tortilla in half to create a taco shape. Press gently so the edges stick together.
Return to the oven and bake for another 12-15 minutes until the edges are golden and crispy and the filling is hot throughout.
Transfer to a serving platter immediately and serve with sour cream, salsa, and fresh cilantro.

how to serve Mini Baked Chicken Tacos

Serve hot on a platter. Offer small bowls of sour cream, salsa, and chopped cilantro so people can top their tacos. These work well as an appetizer, snack, or part of a meal.

how to store Mini Baked Chicken Tacos

Cool the tacos to room temperature. Store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to keep them crispy. Do not store with wet toppings like salsa; add those when you serve.

tips to make Mini Baked Chicken Tacos

• Use warm tortillas so they fold easier after the first bake.
• Do not overfill; a small scoop keeps them neat and cooks evenly.
• Lightly oil both sides of the tortilla for the best crunch.
• Work fast when folding so the taco keeps its shape.
• Use a baking sheet with space between tacos for even browning.

variation (if any)

• Make them spicy: mix in a little hot sauce or chopped jalapeño to the chicken.
• Add veggies: small bits of bell pepper or corn can be mixed into the filling.
• Cheese change: use pepper jack for heat or a Mexican blend for more flavor.
• To make mini quesadillas instead, fold with no filling change and press flat before the second bake.

FAQs

Q: Can I use flour tortillas instead of corn?
A: Yes. Use small flour tortillas but watch baking time; they may brown faster.

Q: Can I freeze these tacos?
A: You can freeze baked tacos in a single layer on a tray, then move to a freezer bag. Reheat from frozen in the oven at 375°F for 12-15 minutes.

Q: What chicken is best for this recipe?
A: Cooked, seasoned shredded chicken works best. Use rotisserie chicken or leftover baked chicken.

Q: Can I make these ahead for a party?
A: Bake and cool them, then reheat in the oven before serving. Add toppings right before guests arrive.

Q: How do I keep them crispy after baking?
A: Serve right away. If you must hold them, keep them on a warm rack in the oven at low heat (about 200°F) without covering.

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