Description
Quick and easy mini baked chicken tacos perfect for parties or snacks, featuring crispy tortillas filled with seasoned chicken and melted cheese.
Ingredients
Scale
- 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)
Instructions
- 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.
Notes
Use warm tortillas for easier folding and avoid overfilling for even cooking. For added spice, mix in hot sauce or jalapeños with the chicken.
Nutrition
- Serving Size: 2 tacos
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 40mg