Description
These mini baked chicken tacos come together in about 20 minutes with just a handful of simple ingredients. They’re perfect for feeding a crowd and simple enough to throw together for an easy weeknight dinner! Street taco corn tortillas are filled with taco-seasoned chicken and shredded cheese, then baked to perfection for a crispy chicken taco the whole family will love.
Ingredients
- 1 lb. cooked shredded seasoned chicken breast (3–4 cups shredded chicken breast)
- 8 oz. shredded colby jack cheese
- 20–24 street taco corn tortillas
- Olive oil or cooking spray
- Sour cream (for serving)
- Salsa (for serving)
- Fresh chopped cilantro (for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Place tortillas on a baking sheet. Brush or spray both sides with olive oil or cooking spray.
- Add a heaping tablespoon of the shredded chicken mixture to each tortilla, followed by a heaping tablespoon of shredded cheese. You may need a second baking sheet depending on the size.
- Bake for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together to form a taco shape.
- Bake for another 12-15 minutes, or until the corn tortillas are crispy on the outside.
- Serve with sour cream, salsa, and fresh cilantro. Enjoy!
Notes
- If you have a lot of tacos, consider using two baking sheets to prevent overcrowding.
- For extra flavor, you can sprinkle some taco seasoning on the tortillas before adding the chicken and cheese.
- To make these gluten-free, ensure the tortillas are certified gluten-free.
- Feel free to add toppings like diced tomatoes or avocado for a personalized touch.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 380mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg
