20 Minute Mini Baked Chicken Tacos
These 20 Minute Mini Baked Chicken Tacos are a quick and delicious meal featuring seasoned chicken, cheese, and tortillas.
Equipment
- oven
- baking sheet
- brush or spray for oil
Ingredients
Main 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 pieces street taco corn tortillas
- olive oil or cooking spray
Serve With
- sour cream
- salsa
- fresh chopped cilantro
Instructions
Baking 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 a crock pot or instant pot method. Shredded rotisserie chicken can also be used with added salsa and seasoning. This recipe works well with regular-size corn tortillas too.
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!