Description
These mini baked chicken tacos come together in about 20 minutes with just a handful of simple ingredients. Perfect for feeding a crowd or an easy weeknight dinner.
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
1. Heat oven to 425 degrees.
2. Place tortillas on a baking sheet.
3. Brush or spray both sides with olive oil.
4. Add a heaping tablespoon of the shredded chicken mixture to the tortillas and top with a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size of yours.
5. 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.
6. Bake for another 12-15 minutes or until the corn tortillas are crispy on the outside.
7. Serve with sour cream, salsa, and cilantro. Enjoy!
Notes
For the shredded chicken, use my 3 ingredient crock pot shredded chicken or simple instant pot shredded chicken. Rotisserie chicken can also be used; add 1/2 cup salsa and 2 tablespoons chicken taco seasoning.
This recipe works with regular-size corn tortillas, but street taco size is preferred for cute handheld tacos.
Tacos are done when crispy on the outside and cheesy chicken filling is warmed through.
Nutrition
- Serving Size: 1 taco
- Calories: 101
- Sugar: 0.5 g
- Sodium: 131.6 mg
- Fat: 4.8 g
- Carbohydrates: 7.3 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 23.8 mg