Go Back
–+ servings

20 Minute Mini Baked Chicken Tacos

These mini baked chicken tacos are quick to prepare and perfect for feeding a crowd, making them a delightful weeknight dinner option.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 24 tacos
Calories 101 kcal

Equipment

  • baking sheet

Ingredients
  

Chicken and Tacos

  • 1 lb cooked shredded seasoned chicken breast 3-4 cups shredded chicken breast, refer to notes for cooking options.
  • 8 oz shredded colby jack cheese
  • 20-24 pieces street taco corn tortillas
  • olive oil or cooking spray

Servings Suggestions

  • sour cream
  • salsa
  • fresh chopped cilantro

Instructions
 

Cooking Steps

  • 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 easy 3 ingredient crock pot shredded chicken or instant pot shredded chicken. Rotisserie chicken can also be used along with salsa and chicken taco seasoning. This recipe works well with regular-size corn tortillas as well.

Nutrition

Serving: 1tacoCalories: 101kcalCarbohydrates: 7.3gProtein: 7.5gFat: 4.8gCholesterol: 23.8mgSodium: 131.6mgFiber: 1.1gSugar: 0.5g
Keyword 20 Minute Mini Baked Chicken Tacos, baked tacos, chicken tacos, easy dinner, taco recipe, Weeknight Meal
Tried this recipe?Let us know how it was!