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Mini Baked Chicken Tacos Recipe

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★★★★★

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.

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

  1. Preheat the oven. Set your oven to 425°F (220°C) and allow it to fully preheat to ensure even baking throughout the process.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://dailysimplerecipe.com/mini-baked-chicken-tacos-recipe/