Name: Mini Baked Chicken Tacos Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Mexican
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; Salsa; Fresh chopped cilantro

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If you’re on the hunt for a quick, easy, and utterly delicious recipe to feed your family or a hungry crowd, look no further than this Mini Baked Chicken Tacos Recipe! These bite-sized tacos are a game-changer for weeknight dinners, game-day parties, or casual get-togethers.

With just a handful of ingredients and 20 minutes of your time, you’ll have crispy, cheesy chicken tacos that everyone will rave about. Let’s dive into the details of this simple yet flavorful dish.

Why You’ll Love This Recipe

Quick and Easy: With only 5 minutes of prep time and 15 minutes in the oven, this recipe is perfect for busy weeknights or last-minute gatherings.
Minimal Ingredients: You only need cooked shredded chicken, cheese, tortillas, and a few pantry staples to bring this dish to life.
Customizable: Add your favorite toppings or adjust the seasoning to suit your taste.
Perfect for Sharing: The mini size makes them ideal for serving at parties or as appetizers.

Ingredients You’ll Need

Here’s what you’ll need to make these irresistible mini baked chicken tacos:

1 lb. cooked shredded seasoned chicken breast (3–4 cups)
Tip: Use pre-cooked rotisserie chicken for an even faster prep!
8 oz. shredded Colby Jack cheese
20–24 street taco corn tortillas
Olive oil or cooking spray

Optional Toppings:

Sour cream
Salsa
Fresh chopped cilantro

Step-by-Step Instructions

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Step 1: Preheat the Oven

Preheat your oven to 425°F (220°C). This high temperature ensures the tortillas get nice and crispy while the cheese melts perfectly.

Step 2: Prepare the Tortillas

Place the street taco corn tortillas on a baking sheet. Lightly brush or spray both sides of each tortilla with olive oil or cooking spray. This step is essential for achieving that golden, crispy texture.

Step 3: Add the Filling

Spoon a heaping tablespoon of shredded chicken onto each tortilla, followed by a generous tablespoon of shredded Colby Jack cheese. Spread the filling evenly across the center of each tortilla. If your baking sheet isn’t large enough to fit all the tacos, you may need to use a second sheet.

Step 4: Bake and Fold

Place the baking sheet in the oven and bake for about 2 minutes, just until the cheese begins to melt. Remove the sheet from the oven and carefully fold each tortilla in half, pressing gently to form a taco shape.

Step 5: Bake Until Crispy

Return the folded tacos to the oven and bake for an additional 12–15 minutes, or until the tortillas are crispy on the outside and the cheesy chicken filling is warmed through.

Step 6: Serve and Enjoy!

Remove the tacos from the oven and let them cool slightly before serving. Garnish with sour cream, salsa, and fresh cilantro for an extra burst of flavor. Enjoy these mini baked chicken tacos fresh out of the oven!

Tips for Success

Use Street Taco Tortillas: The smaller size makes these tacos perfect for handheld bites, but regular-size corn tortillas work just as well if that’s what you have on hand.
Shredded Chicken Shortcuts: Save time by using pre-cooked shredded rotisserie chicken tossed with salsa and taco seasoning. Alternatively, try making shredded chicken in a crockpot or Instant Pot ahead of time.
Crispiness Check: You’ll know the tacos are done when the tortillas are golden brown and crisp to the touch.

Frequently Asked Questions (FAQ)

Can I Make These Tacos Ahead of Time?

Yes! You can assemble the tacos ahead of time and refrigerate them until you’re ready to bake. Just note that they may take a few extra minutes in the oven if they’re chilled.

Can I Use Flour Tortillas Instead of Corn?

Absolutely! While corn tortillas give these tacos a classic Mexican flavor and crispiness, flour tortillas can be used if you prefer a softer texture.

How Do I Store Leftovers?

Store leftover tacos in an airtight container in the refrigerator for up to 3 days. To reheat, pop them into a preheated oven at 350°F (175°C) for about 10 minutes to restore their crispiness.

What Other Fillings Can I Use?

This recipe is incredibly versatile! Swap out the chicken for ground beef, pulled pork, or even black beans for a vegetarian option. You can also mix in diced peppers, onions, or corn for added flavor.

Nutrition Information (Per Taco)

Calories: 101
Sugar: 0.5 g
Sodium: 131.6 mg
Fat: 4.8 g
Saturated Fat: 1.9 g
Carbohydrates: 7.3 g
Fiber: 1.1 g
Protein: 7.5 g
Cholesterol: 23.8 mg

Final Thoughts

This Mini Baked Chicken Tacos Recipe is everything you want in a quick and easy meal—crispy, cheesy, flavorful, and endlessly customizable! Whether you’re hosting a party or whipping up dinner for your family, these mini tacos are sure to be a hit. Pair them with your favorite toppings like sour cream, salsa, or guacamole, and watch them disappear from the plate in no time.

So what are you waiting for? Gather your ingredients, preheat your oven, and get ready to enjoy these irresistible mini baked chicken tacos!