20 Minute Mini Baked Chicken Tacos
These 20 Minute Mini Baked Chicken Tacos are quick, delicious, and perfect for a crowd!
Equipment
- baking sheet
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
Serve with
- sour cream
- salsa
- fresh chopped cilantro
Instructions
- Heat oven to 425 degrees.
- Place tortillas on a baking sheet.
- Brush or spray both sides with olive oil.
- Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese.
- Bake tacos for 2 minutes or until the cheese melts.
- Remove from oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.
- Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
For the shredded chicken I recommend using my super easy 3 ingredient crock pot shredded chicken breast or my simple instant pot shredded chicken. If you prefer you can also use shredded rotisserie chicken and add ½ a cup of salsa and 2 tablespoons of chicken taco seasoning. This recipe works well with regular-size corn tortillas as well. You'll know the tacos are done when they're nice and crispy on the outside and the cheesy chicken filling is warmed through on the inside.
Nutrition
Serving: 1tacoCalories: 101kcalCarbohydrates: 7.3gProtein: 7.5gFat: 4.8gCholesterol: 23.8mgSodium: 131.6mgFiber: 1.1gSugar: 0.5g
Tried this recipe?Let us know how it was!