Main Dishes

Mini Baked Chicken Tacos Recipe

ByLogan Pierce February 17, 2026February 17, 2026

Introduction

Mini tacos are a fun and delicious way to enjoy a classic favorite in bite-sized form. These crispy, cheesy treats are perfect for parties, snacks, or a light meal.

The image shows two rows of golden-brown fried dumplings arranged closely together on a white rectangular plate placed on a white marbled surface. Each dumpling has a crispy, slightly rough texture with small green garnishes sprinkled on top, adding a fresh contrast to the warm brown color. The dumplings are slightly curved, creating a layered look with folds visible along the edges. The lighting highlights the crunchiness and the warm tones of the fried dough, making the dish look appetizing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb. cooked shredded seasoned chicken breast (3-4 cups shredded chicken breast, see notes for cooking options)
8 oz. shredded colby jack cheese
20-24 street taco corn tortillas
Olive oil or cooking spray
Sour cream, for serving
Salsa, for serving
Fresh chopped cilantro, for garnish

Instructions

Step 1: Preheat the oven to 425 degrees Fahrenheit.
Step 2: Arrange the tortillas on a baking sheet in a single layer.
Step 3: Brush or spray both sides of each tortilla with olive oil.
Step 4: Place a heaping tablespoon of the shredded chicken mixture on each tortilla, then top with a heaping tablespoon of shredded cheese. Use a second baking sheet if needed to avoid overcrowding.
Step 5: Bake the tacos for about 2 minutes, until the cheese begins to melt. Carefully fold each tortilla in half, pressing gently to form a taco shape.
Step 6: Return the folded tacos to the oven and bake for another 12-15 minutes, or until the tortillas are crispy on the outside.
Step 7: Serve the mini tacos warm with sour cream, salsa, and fresh chopped cilantro. Enjoy!

Tips & Variations

For extra flavor, season the shredded chicken with your favorite taco spices before assembling.
Swap colby jack cheese for cheddar or Monterey jack for a different taste.
Use small flour tortillas if you prefer a softer taco shell, though corn tortillas will yield crispier results.

Storage

Store leftover mini tacos in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350 degrees for about 8-10 minutes to maintain crispiness, or microwave briefly if preferred.

How to Serve

The image shows a close-up of multiple golden-brown tacos arranged neatly in rows on a white marbled surface. Each taco has a crispy, slightly folded shell filled with a visible mixture of finely shredded meat that has a rich, dark brown color and a juicy texture. The tacos are topped with small green onion pieces and tiny bits of melted cheese that add a creamy yellow layer. The shells have a toasted, crunchy texture with small charred spots, and the filling seems generously packed inside. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these mini tacos ahead of time?

You can assemble the tacos without baking and keep them refrigerated for a few hours before baking. This is handy for parties or meal prep.

What can I use if I don’t have shredded chicken?

Try cooked shredded beef, ground beef, or even sautéed vegetables as tasty alternatives to shredded chicken.

Mini Baked Chicken Tacos Recipe

★★★★★

4.9 from 124 reviews

These Mini Tacos feature tender shredded chicken and melted colby jack cheese baked within crispy corn tortillas, making for a delightful bite-sized snack or appetizer. Ready in under 30 minutes, they’re perfect for parties or a fun family dinner served with sour cream, salsa, and fresh cilantro.

Author: Logan
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 20–24 mini tacos 1x
Category: Appetizer
Method: Baking
Cuisine: Mexican

Ingredients

Scale

Chicken Filling

1 lb. cooked shredded seasoned chicken breast (about 3–4 cups)

Cheese

8 oz. shredded colby jack cheese

Tortillas

20–24 street taco corn tortillas
Olive oil or cooking spray

Toppings

Sour cream
Salsa
Fresh chopped cilantro

Instructions

Preheat the oven. Set your oven to 425°F (220°C) and allow it to fully preheat to ensure even baking throughout the process.
Prepare tortillas. Arrange the corn tortillas in a single layer on a baking sheet. Depending on your sheet size, you may need to use two sheets to avoid overlapping.
Oil the tortillas. Brush or spray both sides of each tortilla lightly with olive oil or cooking spray to help them crisp up in the oven.
Add the filling. Place about a heaping tablespoon of shredded seasoned chicken on each tortilla, then sprinkle a heaping tablespoon of shredded colby jack cheese on top of the chicken.
Initial bake to melt cheese. Bake in the preheated oven for 2 minutes, just until the cheese starts to melt and the tortillas are warm enough to fold.
Fold the tacos. Carefully remove the tortillas from the oven and gently fold each in half, pressing gently so they hold their taco shape without breaking.
Crisp the tacos. Return the folded tacos to the baking sheet and bake for an additional 12 to 15 minutes, or until the corn tortillas are crispy on the outside and golden brown.
Serve with toppings. Remove from oven and serve warm topped with sour cream, salsa, and fresh chopped cilantro to taste. Enjoy your mini tacos!

Notes

For cooking the chicken breast, you can bake, poach, or slow cook it until fully cooked before shredding and seasoning to your preferred flavor.
Using street taco-sized corn tortillas is essential for the perfect mini size and authentic flavor.
Carefully folding the tortillas after the initial short bake helps prevent cracking and ensures an even crisp texture.
Feel free to customize toppings with avocado, chopped onions, or a squeeze of lime for extra flavor.

Keywords: mini tacos, shredded chicken tacos, street tacos, easy appetizers, Mexican snacks, baked tacos

Logan Pierce

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